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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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The exquisitely fragrant beefy filling in these classic Central and South American pastries draws on a number of influences—Chilean, Puerto Rican, and Argentinean. Traditionally eaten as street food, empanadas are ideal for snacking on the go but are just as satisfying to sit down to for a simple dinner. Read more . This recipe is from Epicurious. Ingredients:
2 hard-boiled large eggs |
1/2 medium onion, finely chopped |
1 tablespoon olive oil |
1 garlic clove, finely chopped |
1/2 teaspoon ground cumin |
1/2 teaspoon dried oregano |
3/4 pound ground beef chuck |
2 tablespoons raisins |
1 1/2 tablespoons chopped pimiento-stuffed olives |
1 (14-ounce) can whole tomatoes in juice, drained, reserving |
2 tablespoons juice, and chopped |
1 package frozen empanada pastry disks, thawed (available at mexican grocers) |
about 4 cups vegetable oil |
Directions:
1. Cut each egg crosswise into 10 thin slices.
2. Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
3. Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
4. Preheat oven to 200°F with rack in middle.
5. Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
6. Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.
7. Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.
8. Cooks' note: Empanadas can be brushed with oil and baked on an oiled baking sheet in a 425°F oven until golden, about 10 minutes. (They will not be as crisp as fried empanadas.)
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