Fried Empanadas Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Salt: Enhances the flavor of both the dough and the filling.

Cold water: Helps to bring the dough together, ensuring it is pliable and easy to work with.

Butter: Adds richness and flakiness to the dough.

Ground beef: The main protein for the filling, providing a hearty and savory base.

Onion: Adds sweetness and depth to the filling.

Garlic: Infuses the filling with a robust, aromatic flavor.

Ground cumin: Adds a warm, earthy spice to the filling.

Paprika: Provides a mild, smoky flavor and a touch of color.

Green olives: Adds a briny, tangy contrast to the savory filling.

Raisins: Introduces a hint of sweetness that balances the savory elements.

Vegetable oil: Used for frying the empanadas to a crispy, golden brown.

When making the dough for the empanadas, ensure that the butter is very cold. This helps create a flaky texture. You can even freeze the butter for a few minutes before cutting it into small pieces. Additionally, when sealing the empanadas, use a little bit of water on the edges to help them stick together better and prevent the filling from leaking out during frying.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the empanadas slightly healthier.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• cold water - Substitute with milk: Using milk instead of water can make the dough richer and more tender.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter, though it may slightly alter the flavor.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can reduce the overall fat content of the empanadas.

• finely chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to regular onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience, though it may lack the same intensity of flavor.

• ground cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor profile that can add a unique twist to the filling.

• paprika - Substitute with chili powder: Chili powder can add a bit more heat and complexity compared to paprika.

• chopped green olives - Substitute with capers: Capers can provide a similar briny flavor and add a bit of tanginess to the filling.

• raisins - Substitute with dried cranberries: Dried cranberries offer a similar sweetness with a slightly tart flavor, adding a new dimension to the filling.

• vegetable oil - Substitute with canola oil: Canola oil is a good alternative for frying as it has a high smoke point and a neutral flavor.

• Allow the empanadas to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the cooled empanadas in an airtight container. Line the container with paper towels to absorb any excess oil. Store in the refrigerator for up to 3 days.

• To reheat refrigerated empanadas, preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet and heat for about 10-15 minutes, or until they are warmed through and crispy again.

• For longer storage, freeze the empanadas. Arrange them in a single layer on a baking sheet and place in the freezer until they are firm. This prevents them from sticking together.

• Once frozen, transfer the empanadas to a freezer-safe bag or container. Label with the date and store for up to 3 months.

• When ready to enjoy, reheat frozen empanadas directly from the freezer. Preheat your oven to 375°F (190°C). Place the empanadas on a baking sheet and bake for 20-25 minutes, or until they are heated through and crispy.

• Alternatively, you can reheat frozen empanadas in an air fryer. Preheat the air fryer to 350°F (175°C) and cook for 10-12 minutes, shaking the basket halfway through for even cooking.

• Avoid microwaving empanadas as it can make the dough chewy and less crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until they are heated through and the crust is crispy. This method helps maintain the crispiness of the dough.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the empanadas in a single layer in the air fryer basket. Heat for 5-7 minutes, flipping halfway through, until they are warm and crispy. This is a quick and efficient way to reheat without losing texture.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the empanadas in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until they are warmed through and the crust is crispy. This method is great for maintaining the flaky texture of the dough.

• Microwave Method: Place the empanadas on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, or until heated through. Note that this method may result in a softer crust, so it's best for a quick reheat when you're short on time.

• Mixing bowl: Used to combine the flour and salt, and to mix in the butter and water to form the dough.

• Plastic wrap: Used to wrap the dough and refrigerate it for 30 minutes.

• Frying pan: Used to cook the ground beef and other filling ingredients.

• Spatula: Used to stir and cook the ground beef mixture.

• Knife: Used to finely chop the onion and mince the garlic.

• Cutting board: Used as a surface for chopping the onion and mincing the garlic.

• Rolling pin: Used to roll out the dough on a floured surface.

• Round cutter: Used to cut the dough into circles.

• Fork: Used to seal the edges of the empanadas.

• Paper towels: Used to drain the fried empanadas.

• Measuring cups: Used to measure the flour and water.

• Measuring spoons: Used to measure the salt, cumin, and paprika.

• Stove: Used to heat the frying pan and cook the filling.

• Refrigerator: Used to chill the dough.

• Vegetable oil: Used for frying the empanadas.

Prepare the filling ahead: Cook the ground beef mixture the night before and refrigerate it. This will save you time on the day you plan to make the empanadas.

Use a food processor: Quickly mix the flour and butter in a food processor to achieve the coarse crumb texture faster.

Pre-cut dough circles: Roll out and cut the dough circles in advance, then stack them with parchment paper in between to prevent sticking.

Batch frying: Fry multiple empanadas at once to reduce cooking time. Ensure your pan is large enough to accommodate several without overcrowding.