Fried Empanadas

Recipe View Gather all ingredients.

Recipe View Make the dough: In a medium bowl, stir together the flour and salt. Cut in the shortening using a pastry blender until the mixture resembles coarse crumbs. (5 minutes)

Recipe View Gradually add water, a few tablespoons at a time, stirring with a fork until the dough comes together. (3 minutes)

Recipe View Pat the dough into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour. (2 minutes)

Recipe View While the dough is chilling, prepare the filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until tender. (5 minutes)

Recipe View Add the ground beef, paprika, cumin, black pepper, and a pinch of salt to the skillet. Cook, breaking up the beef with a spoon, until browned and crumbly. (5-7 minutes)

Recipe View Drain any excess grease from the skillet. Stir in the raisins and white vinegar. Cover and refrigerate until chilled. (1 hour)

Recipe View Remove the dough and filling from the refrigerator. Form the dough into twenty-four 2-inch balls. (15 minutes)

Recipe View Stir the chopped hard-cooked eggs into the chilled beef filling. (2 minutes)

Recipe View Heat oil in a deep-fryer to 365 degrees F (180 degrees C). (10 minutes)

Recipe View While the oil is heating, roll one dough ball on a lightly floured surface into a thin circle. Spoon a generous amount of filling onto the center of the circle. Fold the dough in half to form a half-moon shape, and press the edges firmly with your fingers to seal. Repeat with the remaining dough balls and filling. (30 minutes)

Recipe View Working in batches of 1-2, carefully fry the empanadas in the hot oil until golden brown on both sides. (2 1/2 minutes per side)

Recipe View Remove the fried empanadas from the oil and drain on paper towels. Serve hot and enjoy! (5 minutes)