Empanaditas De Carne
Recipe - ShopRite of Medford
Empanaditas De Carne
Prep Time20 Minutes
Servings8
Cook Time10 Minutes
Ingredients
2 cups Bowl & Basket All-Purpose Flour
½ tsp Baking Powder
¼ cup (½ stick) Bowl & Basket Salted Butter
¼ cup Cold Water (ice water if possible)
2 tbsp Bowl & Basket Vegetable Oil
1 small White Onion, peeled and shredded
1 small Red Bell Pepper, cored and diced
2 Garlic Cloves, minced
½ tsp Sazon Seasoning
1 tsp Ground Cumin
½ pound Ground Beef
1 cup Diced Potatoes, cooked
½ cup Beef Broth
Salt, to taste
Pepper, to taste
Directions
- First, make the filling. In a large skillet, heat the oil over medium heat then add the onions, bell pepper, garlic and spices and saute for 5-6 minutes until softened. Add the beef and brown, then add the cooked potatoes, broth and stir. Remove from heat and let cool while you make the dough.
- To make the dough: pulse flour and butter in a food processor until butter is well mixed into the flour and the mixture seems like coarse sand. Slowly add in the cold water and pulse until dough just comes together.
- Scrape dough out of food processor and form into a ball. Cover with plastic wrap and let chill in the refrigerator for 30 min to firm up.
- When ready to assemble, dust your work surface with flour then roll out empanada dough to about ¼ inch thick. Cut out circles with either a 3 inch biscuit cutter or a small bowl.
- Place 1-2 tbsp of the filling onto one side of the circle, then fold the other half of the dough over itself and crimp the edges to seal. Repeat until all empanadas are made.
- Heat oil for frying in a deep pot to 375 degrees, then fry the empanadas for about 3 minutes per side or until golden brown. Carefully remove from oil and let drain on a paper-towel-lined rack before serving.
20 minutes
Prep Time
10 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Bowl & Basket Flour Burrito Tortillas, 10 inches, 10 count, 25 oz
$2.49$0.10/oz
Arm & Hammer Pure Baking Soda, 1 lb
$1.19$0.07/oz
Bowl & Basket Sweet Cream Salted Butter, 4 count, 16 oz
$3.99$3.99/lb
Bowl & Basket Spring Water, 16.9 fl oz, 24 count
$4.29$0.01/fl oz
Bowl & Basket Vegetable Oil Cooking Spray, 8 oz
$2.79$0.35/oz
White Onion, 1 ct, 13 oz
$2.02 avg/ea$2.49/lb
Red Bell Peppers, 1 ct, 6 oz
$1.50 avg/ea$3.99/lb
Fresh Garlic
$1.25 avg/ea$4.99/lb
Sazón Goya Coriander & Annatto Seasoning, 8 count, 1.41 oz
$1.49$1.06/oz
Badia Ground Cumin, 1 oz
$1.29$1.29/oz
Fresh Ground Beef 80% Lean Ground Beef, 1 pound
On Sale! Limit 5
$4.39/lb was $5.19/lb$4.39/lb
Russet Potato
$1.49 avg/ea$1.99/lb
College Inn 100% Natural Beef Broth, 14.5 oz
On Sale! Limit 4
$1.00 was $1.49$0.07/oz
Morton Salt, Iodized, 26 Ounce
$1.89$0.07/oz
Red Bell Peppers, 1 ct, 6 oz
$1.50 avg/ea$3.99/lb
Directions
- First, make the filling. In a large skillet, heat the oil over medium heat then add the onions, bell pepper, garlic and spices and saute for 5-6 minutes until softened. Add the beef and brown, then add the cooked potatoes, broth and stir. Remove from heat and let cool while you make the dough.
- To make the dough: pulse flour and butter in a food processor until butter is well mixed into the flour and the mixture seems like coarse sand. Slowly add in the cold water and pulse until dough just comes together.
- Scrape dough out of food processor and form into a ball. Cover with plastic wrap and let chill in the refrigerator for 30 min to firm up.
- When ready to assemble, dust your work surface with flour then roll out empanada dough to about ¼ inch thick. Cut out circles with either a 3 inch biscuit cutter or a small bowl.
- Place 1-2 tbsp of the filling onto one side of the circle, then fold the other half of the dough over itself and crimp the edges to seal. Repeat until all empanadas are made.
- Heat oil for frying in a deep pot to 375 degrees, then fry the empanadas for about 3 minutes per side or until golden brown. Carefully remove from oil and let drain on a paper-towel-lined rack before serving.