Ingredients
- Empanada Dough (see Cook's Note, below):
- 3 cups all-purpose flour, plus much more for that work surface
- 1 tablespoon baking powder
- 2 teaspoons sugar
- Pinch salt
- 1/2 cup lard or shortening
- 1 egg
- 3/4 cup chicken stock
- Empanada Filling:
- two tablespoons essential olive oil
- 1 pound hamburger
- 1 tablespoon garlic clove salt
- two tablespoons tomato paste
- two tablespoons vinegar
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon seasoned salt
- 5 cloves garlic clove, minced
- 1 eco-friendly bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- Oil or shortening, for frying
- Aioli Dip:
- 1 cup real mayonnaise, for example Kraft
- 1 tablespoon adobo sauce
- Juice of just oneOr2 lime
Directions
For that empanada dough: Combine the flour, baking powder, salt and sugar inside a large bowl. Decline in the lard having a pastry blender or 2 knives before the mixture resembles coarse cornmeal .
Inside a separate bowl, beat the egg after which whisk within the stock. Add some egg mixture towards the flour mixture and knead until a dough forms. Cover and refrigerate for half an hour.
Meanwhile, for that empanada filling: Inside a large nonstick skillet, heat 1 tablespoon essential olive oil over medium heat. Add some hamburger and garlic clove salt and prepare before the beef is cooked completely. Drain the grease and hang the beef aside.
Within the same pan, heat the rest of the 1 tablespoon essential olive oil. Add some tomato paste. vinegar, cumin, chili powder, oregano, seasoned salt, garlic clove, peppers and onions. Prepare until softened, eight to ten minutes. Add some beef and allow them to love one another with fire over low heat for around 5 more minutes. The mix ought to be moist although not dripping wet. Now you are prepared to fill the empanadas.
Gently flour a piece surface and unveil the dough to at least oneOr4 inch thick. Eliminate 4-, 5- or 6-inch models, for the way large you want. Then add meat filling to every empanada and fold the dough in half to surround the filling. Make use of a fork to press and seal the perimeters closed. You are able to refrigerate the uncooked empanadas for approximately 3 hrs.
Heat the oil inside a deep fryer to 350 levels F. Fry the empanadas until golden brown, 6 minutes.
For that aioli dip: Mix together the mayonnaise. adobo sauce and lime juice. (The taste will enhance whether it sits within the refrigerator.)
Cook's Note: Goya makes empanada disks, however if you simply cannot locate them or prefer fresh, you may make your personal after this recipe.
A viewer or guest from the show, who might not be an expert prepare, provided this recipe. The Meals Network Kitchens chefs haven't tested this recipe and for that reason, we can't make representation regarding the results.
Recipe thanks to Dee Dee Pujols