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Empanadas

Flaky and Savory Empanadas Recipe to Try Today finished dish
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Get ready to indulge in these flaky, buttery empanadas stuffed with a savory blend of beef, potatoes, and spices. Perfect for snacking or a meal, serve them with salsa or sour cream for an extra touch of deliciousness!

Ingredients

Scale
  • ¾ cup cold water
  • ½ cup cold butter, cubed
  • 1 large egg
  • 3 cups flour
  • ½ tsp salt
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped green onions
  • 1 medium red onion, diced
  • ¼ cup frozen peas
  • 2 tbsp olive oil
  • 12 oz ground beef
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 jalapeno, diced
  • 6 oz boiled potato, diced
  • 1 tbsp tomato paste
  • ½ tsp salt
  • Oil for frying

Instructions

  1. In a food processor, combine 3 cups flour and ½ cup cold butter. Pulse until the mixture resembles coarse crumbs. Add 1 large egg and ¾ cup cold water. Pulse until the dough just comes together. Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sauté 1 diced red onion and 1 diced jalapeno until softened, about 2-3 minutes. Add 12 oz ground beef and cook until browned, about 4-5 minutes. Stir in 1 tbsp tomato paste, 1 tsp chili powder, 1 tsp paprika, 1 tsp cumin, and ½ tsp salt. Cook for 2 minutes. Remove from heat and let cool slightly. Mix in 6 oz diced boiled potatoes, ¼ cup frozen peas, 1 tbsp chopped green onions, and 1 tbsp chopped fresh parsley.
  3. Roll out the dough to ¼ inch thickness. Cut into 5-inch circles using a ring cutter or a small bowl. Place about ¼ cup of filling in the center of each circle. Fold the dough in half and crimp the edges with a fork.
  4. Heat oil in a deep pan or pot to 350°F-375°F. Fry empanadas in batches, 3 at a time, for 2-3 minutes per side, or until golden brown. Drain on paper towels.
  5. Serve warm with salsa or sour cream.

Nutrition

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