Empanada Papa Con Carne Recipe

Make dough

In a large bowl whisk together 3 cups flour and 1 tsp salt. Add the cold cubed butter and shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized bits. Mix in 1 tsp vinegar. Stir together 3 tbsp cold water and 1 tbsp cold milk; add gradually and mix until dough just comes together. You may not need all liquid. Do not overwork. Gather into a ball, flatten into a disk, wrap in plastic, and chill in refrigerator for at least 1 hour.

About 15 minutes before rolling, remove dough from fridge to soften slightly. Preheat oven to 200°C (400°F) if baking.

On a lightly floured surface, roll dough to about 3 mm (1/8 in) thickness. Use a 12 cm (4.7 in) round cutter for empanadas.

Beat the egg and brush onto assembled empanadas before baking (see assembly).

Cook potatoes

Place peeled, cubed potatoes in a pot and cover with cold salted water. Bring to a boil and simmer 10–12 minutes until tender but not falling apart. Drain well and return to pot. Toss with 2 tbsp olive oil, 1 tsp salt and 1 tsp black pepper. Mash lightly with a fork or potato masher, leaving some small chunks for texture. Set aside to cool slightly.

Prepare meat filling

Heat a large skillet over medium-high heat. Add the ground beef and break up with a spoon. Cook, stirring occasionally, until browned and most liquid evaporates, about 6–8 minutes. Drain excess fat if needed, leaving about 1 tbsp in the pan for flavor.

Add the chopped onion and diced red pepper to the beef. Cook 4–5 minutes until softened. Add the minced garlic and cook 30–60 seconds until fragrant.

Stir in 1 tbsp tomato paste and cook 1 minute. Add 60 ml stock, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat and simmer 3–4 minutes until mixture is thickened and most liquid is gone. Taste and adjust seasoning.

Stir in the chopped green olives (if using), 2 tbsp raisins (if using), and 2 tbsp chopped fresh parsley. Remove from heat and allow mixture to cool slightly.

Combine cooled beef mixture with the mashed potatoes in a bowl. Mix gently to distribute evenly; the filling should be moist but not runny. Adjust salt and pepper to taste.

Assemble empanadas

Divide chilled dough into 12 equal pieces (about 60–70 g each). On a lightly floured surface, roll each piece into a 12 cm round. Place about 2–3 tbsp of filling in the center of each round, leaving a 1 cm border. Brush the edge with a little beaten egg or water, fold the dough over to create a half-moon, and press edges to seal. Crimp edges with a fork or fold/repulgue for a decorative seal.

Frying method

Heat about 1 cup vegetable oil in a deep skillet over medium heat to 175°C (350°F). Fry empanadas in batches, 2–3 at a time, turning once, until golden brown, about 2–3 minutes per side. Transfer to a paper towel–lined tray to drain.

Baking method

Place assembled empanadas on a parchment-lined baking sheet. Brush tops with beaten egg. Bake in preheated 200°C (400°F) oven for 18–22 minutes, or until golden brown. Let rest 5 minutes before serving.

Serve warm. Empanadas can be stored in the refrigerator for up to 3 days or frozen (flash-freeze on a tray, then transfer to a bag) for up to 2 months. Reheat baked empanadas at 180°C (350°F) for 8–10 minutes; re-fry frozen ones straight from frozen, adding a minute or two to fry time.