Ingredients
For the Dough:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, chilled and cubed
1 large egg
1/2 cup cold water(plus more if needed)
For the Beef Filling:
1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic minced
1/2 pound ground beef
1/2 cup diced bell pepper (any color)
1/2 cup diced tomatoes
1/4 cup sliced black olives (optional)
1/4 cup raisins(optional)
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano
Salt and black pepper to taste
1/4 cup chopped fresh parsley (optional)
For Frying:
Vegetable oil (for deep frying)
Instructions
Prepare the Dough:
1. Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and baking powder.
2. Cut in Butter:Add the cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add Wet Ingredients: In a small bowl, whisk together the egg and cold water. Gradually add this mixture to the flour mixture, stirring until a dough forms. You may need to add more water, a tablespoon at a time, if the dough is too dry.
4. Knead and Chill: Turn the dough onto a lightly floured surface and knead until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Beef Filling:
1. Cook Vegetables: Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
2. Brown the Beef: Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through.
3. Add Spices and Vegetables: Stir in the diced bell pepper, tomatoes, olives (if using), raisins (if using), cumin, paprika, and oregano. Cook for about 5 minutes until the vegetables are tender and the mixture is well combined. Season with salt and pepper. Remove from heat and let the filling cool slightly.
Assemble the Empanadas:
1. Roll Out Dough: On a floured surface, roll out the dough to about 1/8 inch thickness. Use a round cutter (about 3 to 4 inches in diameter) to cut out circles.
2. Fill and Seal: Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Press the edges together to seal, then crimp the edges with a fork or by pinching them together.
Fry the Empanadas:
1. Heat Oil: In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
2. Fry Empanadas: Fry the empanadas in batches, being careful not to overcrowd the pan. Cook each side for about 3-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve:
1. Enjoy: Serve the empanadas warm with your favorite dipping sauces or salsa.
