I was requested to make these for lunch today. Admittedly, I have never EVER made them. Not sure why, I just haven't. I sure have eaten enough of them. I cheated and bought pastry in the freezer as there wasn't enough time at lunch to make the pastry. Next time, I will make the dough and repost how that turns out. This pastry is different to short crust, puff, & filo. However, puff pastry is often used in making these, so you could easily buy that and try it out. If you do use puff pastry, you would bake the empandas not fry them. This variety I made for lunch are the extremely unhealthy fried kind. The good kind! Back to the pastry, if you do happen to have a Latin or Spanish section in your supermarket, you might find the empanada disks. That was what was used in making these. If not, like I said before, use puff pastry and bake them.
Empanadas can be filled with almost anything in the world. Around here they are usually filled with meat or tuna. I much prefer the meat variety. You can also make them with vegetables, chicken, cheese and anything else you can think of. Sometimes they are round, sometimes square, rectangle, triangle.....you get the picture. They can be anything you want them to be. In a nutshell, it is just food wrapped in pastry and baked or fried. Makes for great lunches, food on the go and appetizers at parties.
Empanada de Carne
Makes 8 individual empanadas
1 lb/450 grams of ground beef
1 Onion, finely chopped
2 Garlic cloves, crushed
1 Tablespoon of olive oil
2 Teaspoons of ground cumin
1/2 Teaspoon of dried oregano
1 Tablespoon of sherry vinegar
2 Tablespoons of tomato paste
Salt and pepper to taste
8 personal sized empanada pastry disks
Vegetable oil for frying
Heat the olive oil and garlic in a large skillet for just about a minute. Add the onion and continue to cook for 2-3 minutes until the onions start to brown. Add the ground beef and cook, continuing to stir the meat as it cooks. While the meat is cooking, add the cumin, oregano, vinegar, tomato paste, salt and pepper to the pan. Stir really well to combine the flavours. Cook for about another 5 minutes or so until the meat is cooked through. Remove from heat and leave a few minutes to cool before filling your pastry.
In a large clean surface, lay out your 8 pastry disks. Place a heaping tablespoon of the mixture in the middle of each disk and spread it out along the middle. Kind of like a big line going down the middle of the disk. Fold it over into a half moon and press the edges together to secure them. With the back of a fork, go around the half moon shape of the empanada and make imprints with the fork. As well, using a fork, puncture the pastry in several places. Set aside to cook.
In a large skillet or a deep frying pan, heat your vegetable oil. Add as many empanadas as you can at one time. These will cook rather quickly. If cooking in a skillet you will have to turn them over after about a minute and continue cooking on the other side. Remove from pan and drain on paper towels. Serve straight away!
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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