Baked or Fried Empanadas
Homemade baked empanadas are full of amazing flavor stuffed with ground turkey, corn, potatoes, and can be fried instead, if desired.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings: 16 empanadas
- 2 Tbsp olive oil
- 1 lb ground beef
- 4 tsp garlic powder
- 4 Tbsp tomato paste
- 4 Tbsp apple cider vinegar
- 1 Tbsp ground cumin
- 1 1/2 tsp chili powder
- 1 1/2 tsp dried oregano
- 1 1/2 tsp kosher salt
- 6 cloves garlic minced
- 2 small potatoes chopped
- 1 red bell pepper chopped
- 1 medium onion chopped
- Oil if frying
To make pie crust:
In a large bowl (or in a large food processor fitted with pastry blade), combine flour and salt. Add shortening to the flour mixture and use a pastry cutter or the food processor to combine the shortening with the flour until the mixture resembles crumbs.
Add water and combine just until the mixture can be formed into a ball. Do not over mix! Separate into 4 flattened dough balls. Chill in fridge for at least 30 minutes.
To make empanada filling:
Clean potatoes and pierce several times with a fork. Microwave for about 6 minutes, until tender, turning half way through. Allow to cool slightly and then dice.
For empanada filling, in a large skillet, heat 1 Tbsp olive oil over medium heat. Cook ground beef and garlic salt until beef is cooked completely. Drain the grease and remove beef to a separate container.
In the same pan, heat the remaining olive oil and add the remaining spices and bell peppers and onions. Cook for about 8-10 minutes over medium heat until they begin to soften.
Add the ground beef and diced potatoes and continue to cook over low heat for an additional 5 minutes. Remove from heat and allow to cool.
Roll out the pie dough on a lightly floured work surface till a 1/4 inch thick. Cut out 5 inch rounds and fill with a large spoonful of meat filling. Carefully fold the dough over the filling and pinch to seal. Using a fork, press the tines into the edges to completely seal them.
If frying, heat oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown turning over if necessary to brown the top, about 5-7 minutes.
If baking, heat oven to 350 degrees F and place empanadas on an ungreased cookie sheet. Bake for 20 minutes until the crust is a light golden brown color.
Calories: 676kcal | Carbohydrates: 60g | Protein: 13g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 20mg | Sodium: 716mg | Potassium: 356mg | Fiber: 3g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 14.3mg | Calcium: 35mg | Iron: 5.3mg