Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 6 tablespoons cold water
- 1 lb ground beef
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the dough by combining flour and salt in a large mixing bowl, adding cubed butter, and mixing until crumbly. Gradually add cold water to form the dough, then refrigerate for 30 minutes.
- In a skillet, heat oil and sauté the diced onion until translucent. Add ground beef and cook until browned; mix in garlic, cumin, paprika, salt, and pepper. Let cool.
- Roll out the chilled dough and cut into circles. Place a tablespoon of filling in each circle, fold, and seal tightly.
- Heat oil in a deep fryer and fry empanadas until golden brown, about 3-4 minutes per side. Drain on paper towels.
Notes
- Storage: Keep in an airtight container in the refrigerator for up to three days or freeze uncooked for up to three months.
- Serving Suggestions: Pair with dip such as spicy salsa or creamy avocado. Great for appetizers or main dishes.
- Variations: Substitute beef with chicken, turkey, or beans for vegetarian options.
- Baking Option: Brush with egg wash and bake at 375°F (190°C) for 20-25 minutes for a healthier version.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Latin American
- Diet: Meat-based
Nutrition
- Serving Size: 1 empanada
- Calories: 250 Kcal
- Sugar: 1g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg