📝 About This Recipe
These bite-sized treasures are a celebration of Latin American street food, featuring a buttery, flaky crust that shatters upon impact to reveal a deeply savory beef and olive filling. Infused with cumin, smoked paprika, and a hint of sweetness from raisins, they offer a complex flavor profile that is both nostalgic and sophisticated. Perfectly fried to a shimmering golden brown, these mini empanadas are the ultimate crowd-pleasing side dish for any festive gathering.
🥗 Ingredients
The Pastry
- 3 cups All-purpose flour (sifted)
- 6 tablespoons Unsalted butter (cold and cubed)
- 1 Egg (large)
- 1/2 cup Ice water (added gradually)
- 1 teaspoon Salt
Savory Beef Filling
- 1/2 pound Ground beef (80/20 lean-to-fat ratio)
- 1 small Yellow onion (finely diced)
- 2 Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika (Pimentón)
- 1/4 cup Green olives (pitted and chopped)
- 2 tablespoons Raisins (finely chopped)
- 1 Hard-boiled egg (finely chopped)
- 2 cups Vegetable oil (for frying)
Zesty Dipping Sauce
- 1 cup Fresh parsley (packed and finely chopped)
- 2 tablespoons Red wine vinegar
- 1/3 cup Olive oil (extra virgin)
- 1/2 teaspoon Red pepper flakes (adjust for heat)
👨🍳 Instructions
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1
In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
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2
Whisk the egg with 1/4 cup of ice water and pour it into the flour mixture. Mix gently with a fork, adding more water one tablespoon at a time until a shaggy dough forms.
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3
Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth. Wrap in plastic and refrigerate for at least 30 minutes to rest the gluten.
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4
While the dough rests, heat a splash of oil in a skillet over medium heat. Sauté the onions until translucent, about 5 minutes.
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5
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, then stir in the garlic, cumin, and smoked paprika. Season generously with salt and pepper.
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6
Remove the beef from heat and stir in the chopped olives, raisins, and hard-boiled egg. Let the filling cool completely before assembling; a warm filling will tear the dough.
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7
Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use a 3-inch round cutter to stamp out circles.
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8
Place 1 rounded teaspoon of the cooled beef filling in the center of each dough circle. Be careful not to overfill.
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9
Lightly moisten the edges of the dough with water, fold in half to create a semi-circle, and press the edges firmly to seal.
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10
Use a fork to crimp the edges for a decorative seal, or use the 'repulge' technique by folding the edge over itself in small increments.
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11
Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure the temperature stays consistent.
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12
Fry the empanadas in batches of 4-5 for about 2-3 minutes per side until they reach a deep golden brown. Drain on paper towels.
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13
Prepare the sauce by whisking the parsley, vinegar, olive oil, and red pepper flakes in a small bowl. Season with salt to taste.
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14
Serve the empanadas hot with the dipping sauce on the side.
💡 Chef's Tips
Ensure your butter and water are ice-cold to achieve the flakiest possible crust. Don't skip chilling the dough; it prevents the empanadas from shrinking during frying. Make sure the filling is completely cold; if it’s even slightly warm, the pastry will become soggy and may burst. If you prefer a healthier version, you can bake these at 400°F for 20 minutes, brushing them with an egg wash first for color. Use a thermometer for the oil—if it’s too cold, the dough absorbs grease; if it’s too hot, the outside burns before the inside is hot.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light Lager to cut through the richness. Serve alongside a fresh avocado and citrus salad for a bright contrast. Arrange on a wooden platter with extra lime wedges for squeezing over the hot pastry. Offer a side of spicy rocoto pepper cream for those who want an extra kick. These are excellent as a side to a larger grilled steak (Asado) dinner.