Ingredients
Dough:
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4 ½ cups all-purpose flour
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1 ½ teaspoons salt
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½ cup shortening
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1 ¼ cups water, or as needed
Filling:
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2 tablespoons olive oil
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1 small onion, chopped
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1 ½ pounds ground beef
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2 tablespoons paprika
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1 tablespoon cumin
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½ teaspoon ground black pepper
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1 pinch salt
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½ cup raisins
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1 tablespoon white vinegar
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2 large hard-cooked eggs, peeled and chopped
For Frying:
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1 quart oil for frying, or as needed
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Make the dough: Stir flour and salt together in a medium bowl. Cut in shortening using a pastry blender until the mixture resembles coarse crumbs.
Dotdash Meredith Food Studios
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Use a fork to stir in water, a few tablespoons at a time, until the mixture comes together.
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Pat into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
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Make the filling while dough is chilling: Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 5 minutes.
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Add beef, paprika, cumin, pepper, and salt; cook and stir until beef is browned and crumbly, 5 to 7 minutes.
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Drain excess grease, then stir in the raisins and vinegar. Cover and refrigerate until chilled, about 1 hour.
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Remove dough and filling from the refrigerator. Form dough into twenty-four 2-inch balls.
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Stir hard-cooked eggs into filling.
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Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
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While the oil is heating, roll one ball dough on a floured surface into a thin circle. Spoon some filling onto the center, fold dough into a half-moon shape, and press the edges with your fingers to seal. Repeat to fill and form remaining empanadas.
Dotdash Meredith Food Studios
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Working in batches, fry 1 to 2 empanadas at a time in hot oil until browned, about 2 1/2 minutes per side.
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Drain on paper towels. Serve hot.
Dotdash Meredith Food Studios
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
| 528 | Calories |
| 46g | Fat |
| 21g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 528 | |
| % Daily Value * | |
| Total Fat 46g | 59% |
| Saturated Fat 8g | 38% |
| Cholesterol 33mg | 11% |
| Sodium 169mg | 7% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 1g | 4% |
| Total Sugars 2g | |
| Protein 8g | 16% |
| Vitamin C 1mg | 1% |
| Calcium 14mg | 1% |
| Iron 2mg | 11% |
| Potassium 138mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
