How to Make Spicy Beef Empanadas - Crispy, Tasty Mexican Deep Fried Beef Pies

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers provide a similar briny flavor, while black olives are usually cheaper.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber, while store-bought is more convenient.

Measure out the ground cumin, ground coriander seed, paprika, oregano, chili flakes, garlic powder, dried powdered coriander leaf, dried powdered avocado leaf, and lemon or lime zest.

Roughly chop the onions and weigh up the butter.

Place the ground beef in a large container and pour in all of the herbs and spices; massage into the beef thoroughly.

Heat a large pan over high heat and add the butter; when it starts to bubble, add the chopped onion and fry for about 6 minutes until tender and starting to brown.

Break up the ground beef over the onions and chop the beef into the onion with the edge of your spatula; fry and chop for 6 to 8 minutes until cooked through and well colored.

Pour in the beef stock and stir to combine; turn the heat down to medium and allow to simmer for 6 minutes.

Dissolve the cornflour in a little water and add this to the beef; stir in and bring to a boil until thickened, then remove from heat and allow to cool completely.

Weigh out the all-purpose flour, baking powder, salt, shortening, and milk for the pastry.

Process the first batch of pastry: place flour, salt, baking powder, and shortening in a food processor, pulse briefly, then add half of the milk and run on high speed for five seconds.

Add the remaining milk and run on high until the dough comes together in a crumbly mess; wrap in cling wrap and refrigerate.

Continue with the remaining batches of pastry.

Once the filling has cooled, mix in the grated cheese and season with salt and pepper to taste.

To assemble, divide each batch of pastry into eight portions, roll out or press into rounds just larger than 5 inches.

Drop 60 grams of filling onto the top half of the pastry, fold over, and crimp the edges to seal.

Fill a large pan with oil and heat to 180°C (350°F); fry the empanadas in batches for 2 to 3 minutes per side until crisp, puffed, and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens