| Total: | 1 hr 35 min |
| Prep: | 1 hr |
| Cook: | 35 min |
| Yield: | 6 to 8 servings |
| Total: | 1 hr 35 min |
| Prep: | 1 hr |
| Cook: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons olive oil
- 2 large Spanish onions, minced
- 2 pounds ground beef
- 4 cloves garlic, crushed
- Salt and freshly ground black pepper
- 2 red bell peppers, roasted, peeled, seeded and chopped
- 1 cup canned, peeled tomatoes
- 1/2 cup green cocktail olives (pimento filled), whole
- 1/4 cup black currants
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 5 tablespoons vegetable shortening
- 1 egg, beaten
- 1/3 cup dry white wine
Instructions
- Empanada Dough: Combine flour, salt, and sugar in a food processor. Cut in shortening, mixture should be sandy. Add the egg and wine, pulse until dough comes together in a ball. The dough should be pliable; if not add more wine.
- Assembly: Separate the dough into 3 balls. Roll the first ball out until it is 1/4 inch thick. With a 6-inch round cutter, cut circles out of all the dough. Remove the edges and save for the next roll. Fill each circle with about 2 1/2 tablespoons in the center of the dough.
- Dip a small brush in room temperature water, run the brush around the edge of the dough. Close 1 side to the other forming a half moon shape. Close the edges pressing lightly with the back of a fork.
- In a deep saute pan, heat 4 to 5 inches of canola oil on medium high heat to 360 degrees F. Add the empanadas turn over constantly until golden. Remove and drain on paper towels. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 594 |
| Total Fat | 36 g |
| Saturated Fat | 11 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 25 g |
| Cholesterol | 101 mg |
| Sodium | 677 mg |
| Serving Size | 1 of 8 servings |
| Calories | 594 |
| Total Fat | 36 g |
| Saturated Fat | 11 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 25 g |
| Cholesterol | 101 mg |
| Sodium | 677 mg |
Reviews
this is a great recipe and it tastes like a true spanish dish.
this is a great recipe, i didnt add the courrants
Is it just me or are the directions for the filling missing?
These were fantastic! I omitted the olives just because I don’t like them. We made these the day before our party, then stored them in paper bags in the frige overnight. We reheated in the oven…so easy, not greasy, just wonderful! Thank you! Pi
2 lbs of beef is a bit crazy and while frying up the beef and tossing in the seasoning is pretty basic – maybe a short explanation of that process would be nice.
I can’t say enough about the ease in making the dough. My grandson and I had a lot of fun with this one. I look forward to using this dough for many things in future!
I agree with the other reviews. There was not enough dough for the amount of meat filling in the recipe. I ended up using the leftover meat to reinvent tacos the next day.
The dough is easy to make and it is really good. Recommended even if you fill the dough with something else, you can’t go wrong.
good empanadas but just a little dry from inside so just add some of the juice from the tomato can, tha’s what i did and trust me they’ll taste better!!
although these took a little time, they were so delicious and very presentable. I baked these at 350 instead of frying them. I served them at a bridal shower and they were the favorite!