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Recipe by Vera Newman

Meat Empanadas

Meat Meat
Medium Medium
16 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour, 10 Minutes
Diets

No Diets specified

Ingredients

Filling

  • 1 and 1/2 pounds ground beef

  • 2 tablespoons oil

  • 3 medium onions, diced

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • 1 green pepper, finely diced

Dough

  • 5 and 1/4 cups all-purpose flour

  • 6 tablespoons vegetable shortening

  • 1 and 1/2 teaspoons Haddar Kosher Salt

  • 2 cups water, approximately

  • coconut oil

Directions

Filling

1.

Sauté the onions, garlic, and green pepper for 10 minutes in the oil over medium heat until onions are translucent. Add the ground beef and half a cup of water, mixing constantly until the meat is separated and no longer pink. Cook until the water is evaporated.

2.

Add the kosher salt, tomato paste, and tomato sauce and cook for a few more minutes, until the mixture is nice and thick. Turn off the flame and set aside.

Dough

1.

With your hands, incorporate the shortening into the flour. Add salt and the water, a little bit at a time, until a dough forms. Knead and let the dough rest for 15 minutes.

2.

Form small balls, all the same size (see photo- click on ‘Image on’ at beginning of recipe for the visual), and place them in a floured bowl. Let them rest for 15 minutes or store in the refrigerator for a few hours.

Make the Empanadas

1.

Roll out a ball of dough with a rolling pin, add half a tablespoon of the filling in the middle of the circle and fold one half of the circle over the other, covering the filling. 

2.

Press the edge with the tip of your finger and with a fork, press around the edge, leaving the fork marks. Pressing carefully ensures that the empanadas will not open while frying them.

Notes:

Empanadas can be frozen at this point. Layer in between Gefen Parchment Paper and fry frozen.

Make the Empanadas

For the visual, scroll up to Start Cooking to toggle Images On)

Fry

1.

In a deep fryer or a hot pan filled with two to three inches of oil, fry the empanadas over medium-high heat for one to two minutes, or until golden, turning to cook evenly. Transfer to a paper- towel-lined plate.

Notes:

These are amazing eaten fresh as is, but they go very well served alongside hummus or techina. Another delicious option for dipping would be chimichurri sauce.

Variation:

These can also be baked, on a parchment-lined baking sheet at 400 degrees Fahrenheit for 25 minutes.
Meat Empanadas

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Shana
Shana
3 months ago
Leah Kagan
Leah Kagan
5 years ago

Oil Can I use oil instead of shortening?

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Raquel
Raquel
Reply to  Leah Kagan
5 years ago

I would recommend using coconut oil if you don’t want to use shortening. You want to use a fat that is solid. If you purchase ‘refined coconut oil’ it will not have a coconut flavor.

Jane Dody
Jane Dody
5 years ago

The dough Is it possible to buy already made dough? What would you recommend?

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Raquel
Raquel
Reply to  Jane Dody
5 years ago

Yes! I think I would try pizza dough or sambooak dough.

Malka Kush
Malka Kush
6 years ago

what can i use instead of shortening? shortening doesnt exist in Israel, can I use margarine?

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Cnooymow{shman
Cnooymow{shman
Reply to  Malka Kush
6 years ago

Sure!

Devorah
Devorah
13 years ago

These have become a family favorite made for special occasions. They do take some time to make, but the simple ingredients yield a fantastic flavor, and they make quite a bit, so you can freeze some raw and have extras to fry fresh as needed- They’re absolutely delicious!

Lilly Rutta
Lilly Rutta
6 years ago