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Classic Empanadas

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Ingredients
  Ground beef 2⁄3 Cup (10.67 tbs)
  Onion 1 Small, finely chopped
  Chilies 2 (Poblano Or Anaheim)
  Red bell pepper 1⁄2 Small, seeded and chopped finely
  Green bell pepper 1⁄2 Small, seeded and chopped finely
  Ground cloves 1⁄2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Tomato paste 1 Tablespoon
  Water 5 Tablespoon
  Clear honey 1 Teaspoon
  Lime 1 , squeezed
  Frozen short crust pastry 1 1⁄2 Pound, Defrosted
  Oil 2 Cup (32 tbs) (For Deep Frying)
Directions

MAKING
1. In a non-stick skillet sauté the pork for about 8 minutes on a medium flame until meat has evenly browned.
2. Add onion and chilies to the skillet and sauté along with pork for another 5 minutes.
3. Further, add the peppers and spices, blend in, cooking for 3 minutes.
4. Stir in the tomato paste with water, honey and lime juice.
5. Bring the liquid to a boil.
6. Reduce heat and simmer for 15 minutes, stirring often.
7. Once the mixture is thick and dry and meat has cooked, take off the heat and let cool slightly.
8. On a floured surface, roll out pastry and cut into 12 (4-inch) circles using a round glass or small saucer.
9. Spoon the pork filling in the center of the circles.
10. Brush edges with water before folding the pastry over the filling to make semi-circles.
11. Pinch crimp the edges to seal the pasties

FINALIZING
12. In a deep fat fryer or in a large wok, heat 3 inches of oil to 350°F
13. When the oil is hot and bubbling, drop the Empanadas 4 at a time and fry them for 3 minutes, turning as they brown, until evenly golden and crisp.
14. Use a slotted spoon to remove and drain on paper towels.

SERVING
15. Serve the Empanadas hot and crispy accompanied by a red or green chili salsa, salad leaves and lime wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South American
Course: 
Snack
Method: 
Fried
Ingredient: 
Beef
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
12

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