The BEST Flaky Fried Ground BEEF Empanadas Recipe Step by Step
About this recipe
These flaky fried ground beef empanadas are a delicious treat, perfect for any meal or snack. This recipe from 'Views on the Road' gives you step-by-step instructions to create a crispy exterior and a savory filling that will impress everyone.
Whether you prefer them fried or baked, this version ensures that your empanadas come out perfectly flaky every time. With a few simple tips and techniques, you can achieve that ideal texture and flavor.
Ingredient notes
- You can substitute roasted Anaheim peppers with canned green chili or roasted poblano peppers if needed.
- For the dough, you can use half shortening and half butter for a different flavor and texture.
Tips from Views on the road’s video
- Keep the butter cold while mixing with the flour to achieve a super flaky empanada.
- Knead the dough a few times to form a soft ball, then refrigerate for at least 20-30 minutes to ensure it stays cold and flaky.
- Fry the empanadas in scorching hot oil to get that perfect golden brown color and crispiness.
Good to know
- How many empanadas does this recipe yield?
- This recipe yields 8-10 empanadas.
- What is the total time to make these empanadas?
- The total time to make these empanadas is 1 hour and 15 minutes.
- What should I do if I don't have Anaheim peppers?
- You can substitute roasted Anaheim peppers with canned green chili or roasted poblano peppers.
- How long should I fry the empanadas?
- Fry the empanadas for 3.5 to 4 minutes until they are golden brown.
No life story here — the video and the recipe are the whole point. All credit to Views on the road: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Add 4 cups of all-purpose flour, 1 tsp salt, and 1/4 tsp sugar into a stand mixer and mix slightly.
- 2
Add 1 cup of cold butter to the flour mixture and combine using a whisk attachment without overmixing.
- 3
Make a well in the flour mixture and gradually add 1.5 cups of cold water, mixing until well incorporated.
- 4
Knead the dough a few times on a counter to form a soft ball, then refrigerate for 20-30 minutes.
- 5
In a pan over medium heat, drizzle a little oil and add 1/2 chopped onion and 2 minced garlic cloves. Cook for 2 minutes.
- 6
Add 1-2 pounds of ground beef, 1 tsp black pepper, and 1/2 Tbsp tomato chicken bouillon. Cook until the beef is browned and no longer pink, about 11 minutes.
- 7
Add 3 roasted Anaheim peppers (or substitute with canned green chili) and 2 diced potatoes with 1/2 cup of water. Cook for about 13 minutes until the filling is ready.
- 8
Dust a counter with flour and roll out the chilled dough into a thin sheet. Use a cookie cutter or bowl to cut out circular discs.
- 9
Place about 2 tablespoons of filling onto each disc, seal the edges by pressing and pinching them together, and shape them as desired.
- 10
Refrigerate the filled empanadas for 10-15 minutes to keep them cold before frying.
- 11
Heat oil in a pan until scorching hot. Fry the empanadas in batches for 3.5 to 4 minutes until golden brown.
- 12
For baked empanadas, brush with an egg wash (1 egg beaten with a little water) and bake at 425°F for 10 minutes, then lower the temperature to 350°F and bake for an additional 35 minutes.
Heads up — we had to guess a little:
- The quantity of water for the dough was inferred based on typical empanada recipes.
Credit where it’s due: this recipe was transcribed from Views on the road’s original video on YouTube. Follow them there — it’s their dish.
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