Homemade Empanadas Recipe
Tender flakey empanadas loaded with ground beef, potatoes, peas and tons of Mexican spices. I've included instructions for frying or baking these easy empanadas. Just in time for Cinco De Mayo!
INGREDIENTS
For The Dough
- 3 cups flour
- 1/2 tsp salt
- 1/2 cup cold butter cubed
- 1 large egg
- 3/4 cup cold water
For The Filling
- 2 tbsp olive oil
- 1 medium red onion
- 6 oz. boiled diced potato
- 1 tbsp tomato paste
- 1 jalapeno
- 12 oz. ground beef
- 1/2 tsp salt
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 cup frozen peas
- 1 tbsp chopped green onions
- 1 tbsp chopped fresh parsley
- oil for frying
INSTRUCTIONS
For The Dough
-
Add flour, butter, and salt to a food processor fitted with a blade attachment. Pulse a few times until the butter is the size of peas.
-
Add egg and cold water to the food processor. Pulse just until ball of dough forms.
-
Form the dough into a flat round disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
For The Filling
-
Meanwhile you can get started on your filling. Heat olive oil in a large skillet over medium high heat. Add in onion and jalapeno and saute for 2-3 minutes or until softened and golden brown.
-
Add ground beef and brown until no longer pink, 4-5 minutes.
-
Add in salt, chili powder, paprika and cumin.
-
Stir in tomato paste. Sauté for an additional 2 minutes.
-
Remove from heat and allow to cool slightly. Add in frozen peas, boiled potato, fresh parsley, and green onion.
-
Roll out dough to 1/4 inch thickness. Cut into circles about 5 inches in diameter using a ring cutter or small bowl. Alternatively divide into 12 small balls of dough and roll into individual circles.
-
Place filling (about 1/4 cup) on each circle and fold in half, crimp the edges with a fork.
-
Add oil to a deep pan or pot so that it reaches 1 inch in depth. Heat oil to between 350 and 375 degrees.
-
Fry in batches, 3 at a time, 2-3 minutes per side or until golden brown.
-
Serve immediately with salsa or sour cream for dipping!