Beef Empanadas

Crispy golden pastries filled with seasoned ground beef, olives, and spices. Perfect as an appetizer or main course with traditional Mexican flavors.

mexicanbeefappetizerfriedcomfort food

Ingredients

1
Heat oil in a large skillet over medium-high heat. Add diced onion and cook until softened, about 3 minutes.
2
Add minced garlic, cumin, and paprika. Cook for 1 minute until fragrant.
3
Add ground beef and brown, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat.
4
Stir in chopped olives, raisins, and beef broth. Simmer for 5 minutes until liquid reduces slightly. Season with salt and pepper. Cool completely.
5
In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse breadcrumbs.
6
In a small bowl, whisk together egg and ice water. Pour into flour mixture and stir until dough comes together.
7
Form dough into a disk, wrap in plastic, and refrigerate for at least 20 minutes.
8
Roll out dough on a floured surface to 1/8-inch thickness. Cut into 12 circles using a 4-inch cutter.
9
Place 2 tablespoons filling on each circle. Fold in half and press edges firmly to seal. Crimp with a fork.
10
Heat oil to 350°F (175°C) in a deep pot or deep fryer. Brush empanadas with beaten egg.
11
Fry empanadas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels. Serve hot.

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