Long the star of South American street snacks, the empanada gets a dinner close-up with this hearty version that puts an entire meal in the palm of your hand. This recipe adapts easily to the stuffing of your choice. Substitute lean ground turkey and bake for a lighter alternative.
Recipe information
Yield
makes 10 empanadas
Ingredients
Preparation
Step 1
Cut each egg crosswise into 10 thin slices.
Step 2
Cook the onion in the olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add the garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in the beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
Step 3
Add the raisins, olives, salt, pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until the liquid is reduced but the mixture is still moist, about 5 minutes. Spread on a plate to cool.
Step 4
Preheat the oven to 200°F, with the rack in the middle.
Step 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 the wrap to measure about 6 inches. Place 3 tablespoons of meat mixture on the disk and top with 2 slices of egg. Moisten the edges of the disk with water and fold over to form a semicircle, then crimp with a fork. Make 9 more empanadas in the same manner.
Step 6
Heat 3/4 inch of vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on a deep-fry thermometer. Fry the empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.
Step 7
Transfer the empanadas to a shallow baking pan and keep warm in the oven. Return oil to 360°F between frying batches.
cook’s note
Step 8
The 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.)
