Crispy Homemade Beef Empanadas Recipe | Easy Fried Latin Pastries | Delicious Spanish Appetizer

beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork offers cost savings.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat adds fiber, while store-bought saves time.

olives

🥗Healthier: capers

💰Cheaper: pickles

Capers provide a similar briny flavor, while pickles are often less expensive.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: none

Tofu can mimic the texture and add protein.

Start by chopping the celery into a fine dice, removing the strings.

Cut the jalapenos, checking for spiciness; keep one for later if not needed.

Dice the onion and set aside.

Chop the garlic, but do not add it to the pan yet.

In a skillet, add 1.5 pounds of ground beef without oil, as it is fatty enough.

Add chopped celery, onion, jalapeno, a handful of diced carrot, salt, and black pepper to the beef; mix well.

Cook the beef mixture until it starts to release juices and is browned.

Add 2 packets of Goya Sasson, adobo, oregano, coriander, cumin, smoked paprika, and frozen tomato paste to the beef; mix well.

Add the chopped garlic and continue to cook, breaking up any large clumps of meat.

Taste the mixture for seasoning and adjust if necessary, ensuring it's flavorful enough for the empanadas.

Transfer the beef mixture to a bowl and let it cool in the fridge for 15-20 minutes.

Prepare the green salsa by blending mayonnaise, Greek yogurt, cilantro, lime juice, and jalapeno; adjust spice level as desired.

Once the filling has cooled, take the empanada dough and wet the edges with water.

Place a spoonful of the beef filling in the center of the dough.

Fold the dough over the filling and use a fork to crimp the edges to seal.

Heat oil in a deep pan for frying the empanadas.

Fry the empanadas until golden brown and crispy, about 3-4 minutes per side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens