Empanada

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 861, total fat 69 G., saturated fats 15 G., proteins 17 G., carbohydrates 44 G., fiber 3 G., cholesterol 84 mg, sodium 595 mg, sugar 4 G.

Crispy Mexican pastries filled with a spicy ground beef and bell pepper filling are deep-fried until golden brown and served as an appetizer with homemade aioli. They can be made with store-bought dough or homemade. Homemade pastries make bite-sized empanadas perfect for entertaining at home.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

3 cups of premium flour + extra for working with the dough
1 tbsp. baking powder
2 teaspoons of sugar
A pinch of salt
0.5 cups lard or confectionery fat
1 egg
3/4 cup chicken broth

Filling for empanadas

2 tbsp. l. olive oil
450 g of ground beef
1 tbsp garlic salt
2 tbsp tomato paste
2 tablespoons vinegar
2 tsp ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt
5 cloves garlic, crushed
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
Vegetable oil or shortening, for frying

Aioli sauce

1 cup mayonnaise
1 tbsp adobo sauce
Juice of half a lime

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, premium flour, lard, sweet pepper, onions, cumin, oregano, salt with spices, aioli sauce, adobo sauce, lime juice

Cooking the dish according to the recipe:

Dough:

Combine flour, baking powder, sugar, and salt in a large bowl. Beat in the shortening with a pastry blender or two knives until the mixture resembles coarse cornmeal.
In a separate bowl, beat the egg, then pour in the broth. Add the egg mixture to the flour mixture and knead until smooth. Cover and refrigerate for 30 minutes.

Meanwhile, prepare the filling for the empanada.:

In a large nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is fully cooked. Drain the fat and set the beef aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoning salt, garlic, bell pepper, and onion. Cook until the vegetables are softened, 8–10 minutes. Add the beef and simmer over low heat for about 5 minutes more. The mixture should be moist but not runny.
Lightly flour a work surface and roll the dough out to a thickness of 0.5 cm. Cut out circles 10, 12, or 15 cm in diameter, depending on your preference. Add a little meat filling to each empanada and fold the dough in half to enclose the filling. Crimp the edges with a fork. You can refrigerate the uncooked empanadas for up to 3 hours.
Heat oil in a deep fryer to 350°F (175°C). Fry the empanadas until golden brown, 6–7 minutes. Serve as an appetizer with homemade aioli.

Aioli sauce:
Mix mayonnaise, adobo sauce, and lime juice. Refrigerate briefly to infuse the flavor.