Homemade Empanadas are a versatile and delicious treat, filled with a savory mixture of ground beef, potatoes, peas, and a blend of aromatic spices. These empanadas can be either fried or baked, offering a crispy, flaky exterior encasing a rich and flavorful filling. This recipe provides a step-by-step guide to creating these delightful pockets of joy, perfect for a snack, appetizer, or main dish.
Ingredients:
For the Dough:
- 3 cups flour
- ½ teaspoon salt
- ½ cup cold butter, cubed
- 1 large egg
- ¾ cup cold water
For the Filling:
- 2 tablespoon olive oil
- 1 medium red onion, chopped
- 6 oz. boiled diced potato
- 1 tablespoon tomato paste
- 1 jalapeno, finely chopped
- 12 oz. ground beef
- ½ teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ¼ cup frozen peas
- 1 tablespoon chopped green onions
- 1 tablespoon chopped fresh parsley
- Oil for frying
Preparation:
Making the Dough:
Step 1:
In a food processor fitted with a blade attachment, combine flour, salt, and cold cubed butter. Pulse a few times until the mixture resembles coarse crumbs, with the butter the size of peas.
Step 2:
Add the egg and cold water to the food processor. Pulse just until a ball of dough forms, being careful not to overmix.
Step 3:
Form the dough into a flat round disk and wrap it in plastic wrap. Refrigerate for at least 1 hour to allow the dough to rest and firm up.
Preparing the Filling:
Step 4:
In a large skillet, heat olive oil over medium-high heat. Sauté the chopped onion and jalapeno for 2-3 minutes until softened and golden brown.
Step 5:
Add the ground beef to the skillet and cook until no longer pink, about 4-5 minutes. Break the meat into small pieces as it cooks.
Step 6:
Season the meat with salt, chili powder, paprika, and cumin. Stir in the tomato paste and sauté for an additional 2 minutes.
Step 7:
Remove the skillet from the heat and let the mixture cool slightly. Stir in the frozen peas, boiled diced potato, chopped parsley, and green onions.
Assembling the Empanadas:
Step 8:
Roll out the chilled dough on a lightly floured surface to ¼ inch thickness. Cut into circles about 5 inches in diameter using a ring cutter or the rim of a small bowl.
Step 9:
Place about ¼ cup of filling on one half of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges together firmly, then crimp with a fork to seal.
Cooking the Empanadas:
Step 10:
For frying, fill a deep pan or pot with oil to a depth of 1 inch and heat to 350-375 degrees Fahrenheit. Fry the empanadas in batches, 3 at a time, for 2-3 minutes per side, or until golden brown and crispy.
COOKING Note:
Be sure not to overcrowd the pan when frying the empanadas, as this can lower the oil temperature and result in less crispy empanadas.
Serving Suggestions:
Serve the hot empanadas with salsa, sour cream, or a dipping sauce of your choice. They are best enjoyed fresh and warm.
Tips:
- For a baked version, preheat the oven to 375°F (190°C), place the empanadas on a baking sheet lined with parchment paper, and bake for 20-25 minutes or until golden brown.
- The dough and filling can be prepared ahead of time and refrigerated, making the assembly and cooking process quicker.
Prep Time:
- 1 hour 30 minutes (including dough chilling)
Cooking Time:
- 6 minutes per batch for frying
Total Time:
- Approximately 2 hours
Nutritional Information:
- Calories: About 300-400 per empanada (depending on size and cooking method)
- Protein: Approximately 10g per empanada
- Sodium: Around 300mg per empanada
Homemade Empanadas are a delightful and versatile dish that can be customized to suit various tastes and occasions. Whether fried or baked, these empanadas offer a delicious combination of flaky pastry and savory filling, making them a favorite for many.
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