Recently I made these for my daughter who was visiting from College. I always try to send her back with all her favorite dishes and enough to share. During her last visit I made aloo pies and to change it up a bit I decided to make these empanadas. In my recipe, ground meat is cooked to perfection with simple fresh and dried spices, placed on the wrapper, carefully sealed and fried until golden brown and crisp. I like the idea of empanadas as it is simple to eat and can be a quick breakfast, lunch, dinner or snack whether at home, at college or on the go.
My other teen also enjoyed these empanadas but we both agreed that we love the crispiness of the freshly cooked empanadas so try to eat it hot for maximum enjoyment!
This empanada recipe makes about 30 but feel free to cut it down to fit your needs.
I used ground beef in this recipe by special request but you can substitute with any type of ground meat. Cheese can also be added during the wrapping process for a nice variation. You may also substitute the dried spices below with your favorite all-purpose seasoning.
Other delicious appetizers and snacks:
Saheena (Spinach Fritter) (Vegan)
Empanadas
Ingredients
- 3 lbs ground meat
- 2 tbs oil
- 2 scallions
- 1 red bell pepper
- 1 cup cilantro chopped
- 12 olives chopped, seedless
- 2 tbs green seasoning
- 4 cloves garlic grated or minced
- 1 onion chopped
- 2 tbs oregano
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp turmeric
- 1 tbs black pepper
- Hot pepper to taste
- Salt to taste ( about 4 tsp)
- 2 tbs ketchup optional
- 3 tbs brown sugar optional
- 30 empanada wrappers 5 1/2 inch
- Vegetable oil for frying
Instructions
Make Filling
- Have all the ingredients ready as they go in at the same time right after the next step.
- In a wide skillet over high heat, add oil. When hot, add ground beef and brown. Cook until no longer pink, stirring occasionally, about 4 minutes.
- Add the remainder of the ingredients and cook for 15 – 20 minutes, stirring occasionally, on medium heat until the liquid has evaporated.
- Taste and add more seasonings if required.
Wrap
- Heat about 3 inches of oil over medium heat in a wide frying pan. If it gets too hot and you are not done wrapping, reduce the heat or take off the heat. .
- Take one of the wrappers from the packaging (reseal or cover the remainder to prevent them from during out). Place on your work surface. Measure out a heaping 1/4 cup of the filling and place in the center of the wrapper. Fold into a semi circle or half moon, bringing the ends of the circle together to meet. Using a fork or other dough press, seal the edges pressing firmly. Flip and repeat if using the fork crimping method. Assemble on an oiled tray until ready to fry. You can enlist the help of other family members so that the process is quicker.
Fry
- Once the wrapping is done or when you are ready to fry the amount you have already wrapped, place the wrapped dough into the hot oil. Do not overcrowd the pan and raise heat to high or low depending on whether it is too hot or not hot enough. It should not be smoking and at the same it it should have bubbles around the empanadas signaling that it is cooking.
- Once the bottom is golden brown, flip and repeat the other side until golden brown as well.
- When fully cooked, drain the excess oil on the side of the pot and place on a paper towel or parchment paper lined tray.
- Repeat with the remaining filled dough. Enjoy hot.
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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.