Spicy Beef Empanadas Filled (Print Version)
# Ingredients:
→ Beef Filling
01 -
sea salt, as much as you like
02 -
black pepper, sprinkle to taste
03 -
2 tablespoons chopped fresh cilantro
04 -
3 tablespoons sweet corn
05 -
1/2 teaspoon garlic powder
06 -
1 tablespoon minced onion
07 -
1/2 teaspoon smoked paprika
08 -
1/2 teaspoon cumin powder
09 -
1 teaspoon oregano, dried
10 -
1 tablespoon olive oil
11 -
1/2 teaspoon chili powder
12 -
250 g ground beef
→ Dough
13 -
185 ml warm water
14 -
1 teaspoon baking powder
15 -
300 g all-purpose flour
16 -
sea salt, to taste
→ To Fry
17 -
neutral oil for frying
# Instructions:
01 -
Dig in while they're still hot. Spoon out guacamole or your go-to dip for extra flavor.
02 -
Bring a large pan of oil up to 170°C. Pop in a few empanadas at a time, turning them once till you see both sides turn a beautiful golden color. When they're done, let excess oil drain off onto some paper towels.
03 -
Scoop a heaping tablespoon of the beef mix into the middle of each dough circle. Dab some water along the edge. Fold over and squish the edges tight with a fork so nothing leaks out.
04 -
Sprinkle flour on your counter and rolling pin. Roll out the dough into a slab about a quarter inch thick (6 mm). Use an 8 cm cutter to punch out rounds. Mash together leftover dough, roll out, and repeat till it's all used up.
05 -
Tip flour, baking powder, and salt into a big bowl, then pour in the warm water. Get hands in there and knead till the dough's soft and forms a ball, about 5 minutes.
06 -
Drop in the chopped cilantro and some corn. Give it a good mix, then lift the pan off the heat and leave the filling to cool down.
07 -
Warm up olive oil in your skillet over medium-high. Toss in the onion and fry for a few seconds—just till fragrant. Dump in your seasoned beef, break it up, and stir it around until it’s all browned and done.
08 -
Blend the ground beef together with cumin, paprika, chili, oregano, garlic powder, and a pinch of salt and pepper. Mix everything really well in a bowl.
# Notes:
01 -
Don't pack too much filling inside or they'll pop open and won't get that crispy finish.
02 -
Make sure the oil is good and hot so you get a crunchy golden outside that snaps.