Best Fried Beef Empanadas Recipes

FRIED BEEF EMPANADAS

Steps:

• Heat olive oil in a large frying pan over medium-high heat; add onion and bell pepper. Cook and stir, 3 to 4 minutes. Add beef, garlic, and adobo; continue to cook and stir until meat is browned, crumbly, and no longer pink, 5 to 7 minutes. Drain mixture in a colander to remove most of the liquid and allow to cool for 10 minutes.
• Transfer cooled mixture to a mixing bowl with raisins, tomato paste, eggs, olives, and vinegar. Mix to combine and season with salt and pepper.
• Lightly dust a work surface with flour and lay out empanada discs on top. Place a spoonful of stuffing on the bottom half of a disc and moisten the edges with water. Fold disc in half over the stuffing and press with a fork to seal the edges. Dust with flour and transfer to a plate. Repeat to form remaining empanadas, stacking on the plate between layers of waxed paper.
• Heat vegetable oil (3/4 inch deep) in a large frying pan over medium heat. Place empanadas in the hot oil, working in batches, and fry until browned and crisp, 2 to 4 minutes; flip. Continue frying on opposite side until browned, 3 to 5 minutes more.

FRIED BEEF EMPANADAS WITH OLIVES AND SOFRITO

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; remove beef to a plate and set aside.
• Cook onions, bell pepper, and garlic in the same pan over medium heat until peppers are soft and onions are translucent, making sure not to brown or burn garlic, about 5 minutes. Add beef back into the pan and stir to combine. Add tomatoes, sofrito, and raisins; cook until softened, about 5 minutes.
• Stir in chicken stock, tomato sauce, cilantro, olives, sazon, oregano, cumin, salt, and pepper. Bring to a boil. Reduce heat to medium-low and cook until thickened, 15 to 20 minutes. Remove from heat and let mixture cool slightly, 15 to 20 minutes.
• Combine beaten egg and water in a small bowl. Spoon filling mixture evenly into the middles of the thawed empanada discs. Brush edges with egg and water mixture, fold in half, and seal the edges with a fork.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry empanadas in the hot oil, working in batches if needed, until golden brown, 4 to 6 minutes, turning halfway through.

COLOMBIAN FRIED EMPANADAS - WITH BEEF & POTATOE

Steps:

• 1. Prepare hogao: Heat olive oil in a large stockpot. Add garlic, tomato, onions, cumin, goya seasoning, and cilantro and sauté over medium heat, stirring, until onion is very soft (about 12-15 minutes). Season with salt and pepper to taste.
• 2. Remove hogao from pot and set aside in a separate bowl. Add the beef bouillon cubes to the pot.
• 3. Slice the beef into strips and add to the pot. Cover the meat with water, and bring to a boil.
• 4. Simmer beef until very tender when pierced with a fork, about an hour
• 5. Peel and quarter potatoes and add to the beef, adding more water if necessary to cover the potatoes. Simmer until potatoes are very tender. Remove pot from heat and let the meat and potatoes cool in the broth.
• 6. Remove meat and potatoes into a separate bowl and set aside. Strain the broth into a large measuring cup and reserve.
• 7. Place the masarepa into a large bowl. Stir 1 cup of the reserved broth into the masarepa, along with 2 1/4 cups of hot water and the 2 teaspoons sugar.
• 8. Season mixture with salt and pepper and set aside for 10 minutes.
• 9. Finely chop the meat and potatoes. Stir the reserved hogao into the meat and potatoes and mix thoroughly, adding a little of the beef broth and slightly mashing the potatoes.
• 10. Roll the masarepa dough into about 40 golfball-size balls.
• 11. Working with one ball of dough at a time, flatten each ball into a 4 inch circle between 2 sheets of plastic wrap. Place a teaspoon or so of filling in the middle of the dough circle, and fold the circle in half to make a half moon shape that encloses the filling. Seal the edges with your fingers. Repeat with all of the balls of dough.
• 12. Preheat vegetable oil to 350 degrees. Fry empanadas in batches until they are golden brown (about 5 minutes). Drain on paper towels. Serve empanadas warm with aji sauce.

BAKED NOT FRIED BEEF EMPANADAS

Steps:

• 1. pre-heat oven to 400 degrees...brown meat in a saute pan over medium heat with onions, onion powder, garlic powder, adobo powder and sazon seasoning
• 2. once browned add franks red hot and diced potatoes (make sure potatoes are all in small cubes) and add water to cover...cook until potatoes are soft add more water if needed
• 3. after water is boiled off and potatoes are soft add a cup of shredded yellow cheese and mix until completely melted and mixed with the ground beef
• 4. take the ground beef and spoon the meat mixture into the goya shells and then fold over and pinch edges closed (fork works great)and place on a cookie sheet (use cooking spray first)
• 5. place the cookie sheet in oven for 10 min and then flip them over and cook for another 5/6 min or until crispy
• 6. take out and enjoy :)