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Empanadas

By Paula Deen

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Difficulty: Medium

Prep time: 45 minutes

Cook time: 35 minutes

Servings: 5

video

Ingredients

Empanada Dough

  • 3 cups all-purpose flour plus more for the work surface
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/2 cup shortening or lard
  • 1 egg
  • 3/4 cup chicken stock

Filling

  • 2 tablespoons olive oil
  • 1 lb ground beef
  • 1 tablespoon garlic salt
  • 2 tablespoons tomato paste
  • 2 tablespoons vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon seasoned salt
  • 5 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped

Aioli Dip

  • 1 cup mayonnaise
  • 1 tablespoon adobo sauce
  • 1/2 lime, juiced

Directions

Empanada Dough

Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.

In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.

Filling

In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.

In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.

 

Empanadas

Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.

Heat the oil in a deep fryer to 350 °F. Fry the empanadas until golden brown, 6 to 7 minutes.

Aioli Dip

Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

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SUSAN CUPARI

January 12, 2013
PAULA, I LOVE YOUR SHOWS, YOUR SONS SHOWS, YOUR RECIPE BOOKS AND ALL YOUR DISHES. I HAVE TRIED SO MAY NEW THINGS BECAUSE OF YOU. I ABSOLUTELY LOVE YOUR MEASURING CUPS, I HAVE LOOKED EVERYWHERE FOR SOME SIMIALR TO YOURS. IF THEY WERE NOT JUST SO EXPENSIVE. COULDN'T YOU BRING OUT A CHEAPER SET THAT ALL PEOPLE COULD AFFORD. I AM A RETIRED CRITICAL CARE REGISTERED NURSE, DUE TO HEART ATTACKS. I LOVED MY WORK AND NOW I SPEND MY TIME COOKING. I DONT EAT MUCH ANYMORE. I WIGH LESS THAT 100 POUNDS. I HAVE BEEN STRUGGLING WITH DIFFERENT HEALTH PROBLEMS WHICH MAKES ME AND FOOD NOT REAL GOOD FRIENDS. BUT MY LOVE FOR COOKING IS STILL THERE AND I MAKE MANY THINGS AND GIVE IT AWAY. I LOVE ALL YOUR DESSERTS EVEN THOUGH I DONT EAT SWEETS , YOU SEE I WAS A DIABTIEC FOR FORTY YEARS, BUT I AM NO LONGER A DIABETIC BUT I STILL HAVE NOT GOT MY BODY USED TO BEING ABLE TO EAT SWEETS. PAULA I WOULD LOVE TO VISIT YOU IN GA AND WATCH YOU COOK. NOT ON TV JUST VISIT YOU AND TALK WITH YOU. I AM A PRIVATE PERSON AND I AM VERY SELF CONSCIOUS OF HOW LITTLE I AM THESE DAYS. I KNOW YOU ARE A DIABETIC AND PAULA I HAVE TO WARN YOU, IT CAN CAUSE YOU MANY HEALTH PROBLEMS PLEASE BE CAREFUL. I KNOW IT HAS TURNED MY LIFE UPSIDE DOWN AND CAUSED ME TO NEARLY DIE SEVERAL TIMES THIS YEAR ALONE. I AM NOT OUT OF THE WOODS YET BUT I TRY TO KEEP A POSITIVE ATTITUDE ABOUT EVERYTHING AND I WILL NOT LEAVE THIS WORLD WITHOUT A IFGHT. I HAVE TWO GROWN DAUGHTERS WITH FOUR FANTASTIC GRANDCHILDREN THAT ARE ALL THE LIGHTS OF MY LIFE. I FIGHT FOR THEM AND WILL CONTINUE TO DO SO. THANK YOU FOR ALL THE GOOD YOU DO INTHIS WORLD. I WISH THERE WERE MORE GOOD PEOPLE LIKE YOU. I LOVE YOU PAULA.....THANK YOU SUSAN CUPARI 1206 MIDDLEBROOK DR KINGSPORT, TN 37660 423-247-5171

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