Beef empanadas

Make these for your next party!





In a large pan on medium/high heat, add the ground beef and brown. Drain the fat and season with salt and pepper. Remove from the pan and set aside. In the same pan on medium heat, add the butter and olive oil. Add the potatoes and season with salt and pepper. Cook the potatoes till soft on the inside but crisp on the outside. Remove from the pan and set aside. Next in the same pan, add the onion, poblano, and red bell pepper. Sauté till soft then add the garlic, thyme, and diced tomato. Continue to cook for 5 minutes then add the ground beef and potatoes back to the pan. Season with oregano, cumin, paprika, cayenne, cilantro, salt, and pepper to taste. Let the filling cool. In a large bowl combine the flour and butter. Once all the butter is incorporated add the egg and water. Mix until a shaggy dough is formed then knead on your work surface until the dough is smooth. Divide the dough into 2 and roll each 1/2 out till it’s 1/4 inch thin. Cut out circles in the dough to the size you want the empanadas. Fill each empanada with cheese and some of your beef filling, fold the dough over like a taco and crimp the edges to seal. Repeat with the rest of the empanadas. Next, in a deep fryer or Dutch oven filled no more than 1/2 way up with vegetable oil: Heat the oil to 350 degrees Fahrenheit and fry the empanadas in batches until golden brown. Drain the empanadas on paper towels or a wire rack. Serve with guacamole or salsa on the side. Enjoy!

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