Name: Fried Beef Empanadas
Prep time: 1 h
Cook time: 1 h
Yield: 30
Ingredients: Olive oil - ¼ cup; Yellow onion, finely chopped - 1 medium; Green bell pepper, finely chopped - 1 medium; Ground beef - 1 ½ pounds; Garlic, minced - 1 clove; Adobo seasoning (such as Goya®) - 2 teaspoons; Raisins - 1 cup; Tomato paste - 1 (6 ounce) can; Hard-cooked eggs, chopped - 3 large; Pimento-stuffed green olives, chopped - 20 small; White wine vinegar - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; All-purpose flour, or as needed - ¼ cup; Frozen empanada shells (such as Goya® discos), thawed - 3 (14 ounce) packages; Vegetable oil for frying, or as needed - 1 cup

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Fried Beef Empanadas

1. Olive oil - ¼ cup

2. Yellow onion, finely chopped - 1 medium

3. Green bell pepper, finely chopped - 1 medium

4. Ground beef - 1 ½ pounds

5. Garlic, minced - 1 clove

6. Adobo seasoning (such as Goya®) - 2 teaspoons

7. Raisins - 1 cup

8. Tomato paste - 1 (6 ounce) can

9. Hard-cooked eggs, chopped - 3 large

10. Pimento-stuffed green olives, chopped - 20 small

11. White wine vinegar - 1 teaspoon

12. Salt and ground black pepper to taste - 1 teaspoon

13. All-purpose flour, or as needed - ¼ cup

14. Frozen empanada shells (such as Goya® discos), thawed - 3 (14 ounce) packages

15. Vegetable oil for frying, or as needed - 1 cup

How to cook deliciously - Fried Beef Empanadas

1. Stage

Heat olive oil in a large frying pan over medium-high heat; add onion and bell pepper. Cook and stir, 3 to 4 minutes. Add beef, garlic, and adobo; continue to cook and stir until meat is browned, crumbly, and no longer pink, 5 to 7 minutes. Drain mixture in a colander to remove most of the liquid and allow to cool for 10 minutes.

2. Stage

Transfer cooled mixture to a mixing bowl with raisins, tomato paste, eggs, olives, and vinegar. Mix to combine and season with salt and pepper.

3. Stage

Lightly dust a work surface with flour and lay out empanada discs on top. Place a spoonful of stuffing on the bottom half of a disc and moisten the edges with water. Fold disc in half over the stuffing and press with a fork to seal the edges. Dust with flour and transfer to a plate. Repeat to form remaining empanadas, stacking on the plate between layers of waxed paper.

4. Stage

Heat vegetable oil (3/4 inch deep) in a large frying pan over medium heat. Place empanadas in the hot oil, working in batches, and fry until browned and crisp, 2 to 4 minutes; flip. Continue frying on opposite side until browned, 3 to 5 minutes more.