Empanadas

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Servings: 24 Difficulty: Advanced
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Golden, flaky pastry shells filled with a savory beef, tomato, and raisin mixture.
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Empanadas

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 24 Calories: 774.6

Description

These empanadas feature a tender, flaky crust made with lard and butter, encasing a rich and complex filling. The savory ground beef is balanced by the sweetness of dark raisins and toasted almonds, while fresh tomatoes, serrano chilies, and lime juice add brightness and heat. Cinnamon and cloves provide a warm, aromatic backbone that complements the meat perfectly. Ideal for parties, potlucks, or a hearty weeknight dinner, they can be baked until golden or deep-fried for extra crunch. The dough holds up well to freezing, making them perfect for meal prep. Serve warm with a side of chimichurri or salsa for an authentic experience that brings comfort and excitement to any table.

Ingredients

Directions

  1. In a large bowl, combine the flour, lard, butter, and salt.
  2. Mix lightly with your fingertips until the mixture resembles grape-sized pieces with visible streaks of fat.
  3. Gradually stir in about 1/2 cup of iced water, adding more if needed, until the dough just comes together.
  4. Lightly knead the dough until it forms a smooth ball, handling it as little as possible.
  5. Wrap the dough and refrigerate for at least 1 hour to rest.
  6. Remove the dough from the refrigerator and let it sit at room temperature for about 1 hour before rolling.
  7. Meanwhile, prepare the filling: In a large heavy skillet over medium-high heat, sauté the lean ground beef until browned, about 6 to 8 minutes.
  8. Drain off excess fat from the skillet.
  9. Add the chopped onion and sauté for 2 minutes until softened.
  10. Add the chopped garlic, toasted almonds, and dark raisins; sauté for 1 minute.
  11. In a blender, puree the Roma tomatoes, serrano chilies, lime juice, salt, and pepper until smooth.
  12. Pour the tomato puree into the skillet with the beef mixture.
  13. Stir in the cumin, cloves, cinnamon, and additional salt and pepper to taste.
  14. Cook for about 5 minutes, stirring occasionally, to reduce excess liquid and meld flavors.
  15. Remove the filling from heat and allow it to cool completely.
  16. On a floured surface, roll out the dough to a thickness of 1/8 inch.
  17. Cut out 3-inch circles using a round cutter or glass.
  18. Gather scraps, re-roll, and cut more circles until all dough is used (yields about 24 circles).
  19. Place a spoonful of cooled filling in the center of each dough circle.
  20. Fold the dough over the filling to form a half-moon shape.
  21. Press the edges firmly to seal, or use a fork to crimp the edges securely.
  22. For baking: Preheat oven to 400ðF (204ðC). Brush empanadas with beaten egg and milk mixture. Bake for 15 minutes until golden brown.
  23. For frying: Heat oil to 375ðF (191ðC). Fry sealed empanadas for 1 to 2 minutes per side until golden brown, ensuring edges are well-sealed to prevent leaking.
  24. Serve warm immediately.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 774.6kcal
% Daily Value *
Total Fat 38.8g60%
Saturated Fat 16.7g84%
Cholesterol 20.2mg7%
Sodium 2440.1mg102%
Total Carbohydrate 91.2g31%
Dietary Fiber 3.2g13%
Sugars 0.4g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: empanadas, dough, beef filling, flaky pastry, latin american, comfort food, party appetizer, freezer friendly, ground beef, tomato sauce, raisins, almonds, cumin, cinnamon, deep fried, baked, handmade, festive, dinner, snack
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