G55 Empanadas Recipe

Mix Dry Ingredients

In a large mixing bowl, combine 3 cups of all-purpose flour and 1 tsp of salt. Whisk together until well blended.

Incorporate Butter

Add 1 cup of cold, unsalted butter (cut into small pieces) to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Add Wet Ingredients

In a separate bowl, whisk together 2 large egg yolks and 6 tbs of ice water. Gradually add this mixture to the flour and butter mixture, stirring until a dough forms.

Chill the Dough

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Cook the Beef

In a large skillet, heat 2 tbs of olive oil over medium heat. Add 1 lb of ground beef and cook until browned, breaking it apart with a spatula.

Add Vegetables and Spices

Add 1 diced medium onion and 2 minced garlic cloves to the skillet. Cook until the onion is translucent. Stir in 1 tsp of paprika, 1 tsp of cumin, 1 tsp of salt, and 1 tsp of black pepper.

Incorporate Other Ingredients

Remove the skillet from heat and stir in 1 cup of sliced green olives and 2 chopped hard-boiled eggs. Mix well and let the filling cool.

Roll Out the Dough

On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter (about 4 inches in diameter) to cut out circles.

Fill the Empanadas

Place a generous tablespoon of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. You can crimp the edges with a fork for a decorative touch.

Heat the Oil

In a large pot, heat 4 cups of vegetable oil to 350°F (175°C) over medium-high heat.

Fry the Empanadas

Carefully add a few empanadas to the hot oil, being careful not to overcrowd the pot. Fry until golden brown, about 3-4 minutes per side. Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.

Serve

Serve the empanadas warm with your favorite dipping sauce or salsa.