Are you a fan of breads? Do you love pastries? If yes, and if you are looking for something pastry to prepare, then why not try this empanaditas recipe. Well, this is similar to what we widely known empanada, however this version is a little bit smaller than the usual that is why this is called empanaditas. Originally, empanada is from the Spanish verb ‘enpanar’ which means to wrap or coat with bread. This dish is a stuffed bread or pastry baked or could even be fried that became popular in many counties. Though, this recipe could take long preparations and cooking, you will be delighted of its outcome, rest assured that it is worth it. Its filling is made flavorful by white onion, bell pepper, garlic, tomato paste, ground cumin, ground beef, potatoes, beef broth, and egg yolk. Who could resist its crunchy and creamy wrapper, yet meaty and tasty filling? Sure you won’t help yourself but to get another one of this savory fried pastry. Perfect for snack, so try it now!
- 2 cups all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking powder
- 4 tablespoons of butter
- 1/4 cup ice water
- 2 tablespoons vegetable oil
- 1/2 cup white onion, shredded
- 1/2 bell pepper, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/2 pound ground beef
- 1 cup potatoes, diced and cooked
- 1/2 cup beef broth
- 1 egg yolk
Salt to taste
- In a large skillet, heat the oil.
- Add the onions, bell pepper, garlic, beef, tomato paste and cumin and cook for about six minutes over medium heat.
- Add the cooked potatoes and cook for about seven minutes.
- Add the broth, season with salt and cook until meat is cooked through.
- Place the flour and salt in a bowl.
- Add the butter and water until the dough forms.
- Form a ball, cover with plastic wrap, and place in the refrigerator for about 30 minutes.
- On a lightly floured surface, roll out the dough into a thin rectangle.
- Cut out round shapes with a cutter or a small plate.
- Fill the dough with the beef mixture.
- Brush the edges with egg and close the dough by pressing the edges together to form a half moon.
- Preheat oil in a deep pot.
- Fry the empanadas for about three minutes on each side.
- Remove from the oil and drain on paper towels.