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Beef Empanadas Recipe From Gourmet

Savory Empanadas

Empanadas can be brushed with oil and baked on an oiled baking sheet in a 425°F oven until golden, about 10 minutes. (They will not be as crisp as fried empanadas.)

Savory Empanadas

From Gourmet

Beef Empanadas Recipe From Gourmet

Ingredients

  1. 2 hard-boiled large eggs
    1/2 medium onion, finely chopped
    1 tablespoon olive oil
    1 garlic clove, finely chopped
    1/2 teaspoon ground cumin
    1/2 teaspoon dried oregano
    3/4 pound ground beef chuck
    2 tablespoons raisins
    1 1/2 tablespoons chopped pimiento-stuffed olives
    1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
    1 package frozen empanada pastry disks, thawed (available at Latin grocers)
    About 4 cups vegetable oil
    Equipment: a deep-fry thermometer

Directions

  1. Cut each egg crosswise into 10 thin slices.
  2. Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
  3. Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
  4. Preheat oven to 200°F with rack in middle.
  5. Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
  6. Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.
  7. Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.

Makes 10 empanadas.

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