Beef Empanadas
Photo © Deb Perelman
- 2 hard-boiled large eggs, chopped into bits
- 1/2 medium onion, finely chopped
- 1 tablespoon olive oil
- 1 garlic clove, finely chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 3/4 pound ground beef chuck
- 2 tablespoons raisins (optional)
- 1 1/2 tablespoons chopped pimiento-stuffed olives
- 1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
- 1 package frozen empanada pastry disks, thawed (or homemade, recipe follows)
- About 4 cups vegetable oil and a deep-fat thermometer
- 1 egg beaten with 2 teaspoons water
- 4 1/2 cups unbleached all-purpose flour
- 3 teaspoons salt
- 2 sticks (1 cup or 8 ounces) cold unsalted butter, cut into 1/2-inch cubes
- 2 large eggs
- 2/3 cup ice water
- 2 tablespoons distilled white vinegar
- Produce
- Cumin, ground (1 teaspoon)
- Onion, medium (1/2)
- Oregano, dried (3/4 teaspoon)
- Raisins (2 tablespoons)
- Tomatoes in, whole juice (1 (14-ounce) can)
- Meat
- Ground beef chuck (3/4 pound)
- Condiments
- Distilled white vinegar (2 tablespoons)
- Pimiento-stuffed olives (1 1/2 tablespoons)
- Cooking & Baking
- All-purpose flour, unbleached (4 1/2 cups)
- Garlic clove (1)
- Olive oil (1 tablespoon)
- Salt (3 teaspoons)
- Vegetable oil and a deep-fat thermometer (4 cups)
- Bread & Baked Goods
- Empanada pastry disks, frozen (1 package)
- Drinks
- Ice water (2/3 cup)
- Dairy
- Butter, unsalted (2 sticks)
- Refrigerated
- Egg beaten with (1)
- Eggs, hard large (2)
- Eggs, large (2)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published March 23, 2009 (3 years ago).
30 people saved this recipe.
