RCI-SN.002.0149.001
Fried Empanadas
Fried Empanadas from the Recidemia collection
Prep15 min
Cook40 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- 3 cups
- egg (this will be beaten)1 unit
- 1 cup
- 4 tablespoons
- of lean ground Beef1 pound
- onions2 largediced
- scallion onions2 unitdiced
- 1 tablespoon
- 3 unit
- green olives (if desired)1 unit
- Add salt to taste (Argentina food tends to use more salt)1 unit
- of boiling water or broth1/2 cup
- 1/2 cup
- Prepared empanada filling1 unit
- Prepared empanada dough1 unit
Method
1
In a large mixing bowl, combine flour and lard, working the lard into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add water and knead until a smooth, pliable dough forms, then cover and let it rest.
15 minutes
2
Finely dice the onions and sauté them in a small amount of lard over medium heat until softened and translucent. Season with paprika and a pinch of salt, then remove from heat and allow to cool.
10 minutes
3
Peel and roughly chop the hard-boiled eggs, then fold them into the cooled onion and paprika mixture to create the filling. Taste and adjust seasoning as needed.
5 minutes
4
On a lightly floured surface, roll out the rested dough to about 3mm thickness and cut into circles roughly 12–15cm in diameter using a round cutter or bowl.
10 minutes
5
Place a spoonful of filling in the center of each dough circle, being careful not to overfill. Fold the dough over the filling to form a half-moon shape and press the edges firmly together.
10 minutes
6
Crimp and seal the edges of each empanada by folding and pressing in a decorative rope pattern, or simply press with the tines of a fork to ensure no filling escapes during frying.
5 minutes
7
Heat a generous amount of lard or oil in a deep, heavy-bottomed pot to approximately 180°C (350°F). Carefully lower the empanadas in batches and fry until golden brown and crisp on all sides.
6 minutes
8
Remove the fried empanadas with a slotted spoon and drain them on a plate lined with paper towels. Allow to cool slightly before serving, as the filling will be very hot.
3 minutes