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Ingredients

• Dough
  • 2 tbsp margarine or butter
  • 2 cups all-purpose flour
  • 1 egg
  • 4–6 tbsp cold water
  • Pinch of salt

• Meat Filling
  • 1 lb ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • 2 tbsp tomato sauce or ketchup
  • 1 tbsp cooking oil
• Additional Fillings
  • Sliced pickles
  • Hard-boiled eggs, sliced

Instructions

1. Cut margarine into flour. 
2. Add egg, blend lightly with the dough. 
3. Add one tbsp of water at a time.
4. Knead until smooth. 
5. Cover dough in a bowl. 
6. Roll out dough and cut in 2-inch squares by ¼ -inch thickness. 
7. Grease rolling pin lightly. 
8. Flatten each square to form an oval piece. 
9. It should not be over ¼ -inch thick. Put one tbsp. meat filling at the center and top with sliced pickles and one hard-boiled egg slice. 
10. Fold half way or flip over so the wedges meet. 
11. Press out the air gently and seal dough at the sides. 
12. Trim edges keeping shape a semicircle. 
13. Flute edges or press with fork tines. 
14. Using the saucepan and steamer insert, deep fry until flaky and crisp.
15. Drain well and serve immediately, if possible. 
16. For future use, wrap individually in wax paper (or cellophane) and refrigerate. 

Empanada 

Life Changing Dinners

Golden, flaky empanadas stuffed with savory seasoned beef, tangy pickles, and slices of hard-boiled egg, fried to crispy perfection for a deliciously hearty and satisfying treat.

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Cook Time 15 minutes mins

Course Side Dish

Cuisine Asian, Mexican

Ingredients

  

Dough

• 2 tbsp margarine or butter
• 2 cups all-purpose flour
• 1 egg
• 4 –6 tbsp cold water
• pinch salt

Meat Filling

• 1 lb ground beef
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 tbsp soy sauce
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp salt
• 2 tbsp tomato sauce or ketchup
• 1 tbsp cooking oil

Additional Fillings

• Sliced pickles
• Hard-boiled eggs sliced

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Instructions

 

• Cut margarine into flour.
• Add egg, blend lightly with the dough.
• Add one tbsp of water at a time.
• Knead until smooth.
• Cover dough in a bowl.
• Roll out dough and cut in 2-inch squares by ¼ -inch thickness.
• Grease rolling pin lightly.
• Flatten each square to form an oval piece.
• It should not be over ¼ -inch thick. Put one tbsp. meat filling at the center and top with sliced pickles and one hard-boiled egg slice.
• Fold half way or flip over so the wedges meet.
• Press out the air gently and seal dough at the sides.
• Trim edges keeping shape a semicircle.
• Flute edges or press with fork tines.
• Using the saucepan and steamer insert, deep fry until flaky and crisp.
• Drain well and serve immediately, if possible.
• For future use, wrap individually in wax paper (or cellophane) and refrigerate.

Keyword empanada

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