Crispy Fried Empanadas
Experience the ultimate crispy perfection with these irresistible Fried Empanadas, a delightful blend of flaky, golden-brown pastry and savory fillings bursting with bold spices. Made from scratch, the dough combines buttery richness with a tender, flaky texture, while the filling of seasoned ground beef, onions, peppers, and a medley of spices—cumin, paprika, and cayenne—creates a robust, mouthwatering flavor profile. Each empanada is carefully folded and crimped by hand, ensuring every bite is a masterpiece. Fried to golden-brown perfection, these empanadas deliver satisfying crunch with every bite. Perfect as an appetizer, snack, or main dish, this recipe is a must-try for anyone craving authentic Latin-inspired comfort food. Serve them warm alongside a zesty dipping sauce or enjoy them on their own for a hearty treat!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 stick unsalted butter
- 0.67 cup cold water
- 1 cup vegetable oil
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small green pepper, finely chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons tomato paste
- 0.25 cup beef broth
- 2 tablespoons chopped fresh cilantro
- 1 large egg
Instructions
In a large mixing bowl, combine flour, 1 teaspoon salt, and baking powder. Cut 1 stick of unsalted butter into small pieces and add to the flour. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add cold water to the flour mixture, mixing just until a dough forms. Knead the dough a few times on a lightly floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
In a skillet over medium heat, heat 1 tablespoon of vegetable oil. Add the chopped onion, minced garlic, and diced green pepper. Sauté until softened, about 5 minutes.
Add ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 7-8 minutes.
Stir in cumin, paprika, cayenne pepper, 0.5 teaspoon salt, black pepper, tomato paste, and beef broth. Simmer on low heat for 5 minutes, until the mixture is thickened. Stir in the chopped cilantro. Remove from heat and let cool slightly.
On a floured surface, roll out the dough to about 1/8 inch thickness and cut into 4-inch circles.
Place about 1 to 2 tablespoons of the filling in the center of each dough circle. Brush edges with a little water, fold over to make a half-moon shape, and press edges to seal. Crimp with a fork to ensure closure.
In a deep frying pan, heat the remaining vegetable oil over medium heat until it reaches 350°F (175°C).
Fry the empanadas in batches, making sure not to crowd the pan, for about 3-4 minutes per side or until they are golden brown and crispy.
Remove and drain on paper towels. Allow to cool slightly before serving.
Nutrition Facts
Calories |
5152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 398.3 g | 511% | |
| Saturated Fat | 120.9 g | 604% | |
| Polyunsaturated Fat | 136.4 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 4684 mg | 204% | |
| Total Carbohydrate | 304.6 g | 111% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 12.9 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 279 mg | 21% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 2451 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
