Empanadas

Method21 steps · about 2 hr 35 min

1. 1

   Step 1: Heat the olive oil (1 tablespoon) in a large, deep skillet over medium heat. Add the onions (1 Small), carrots (1) and celery (1). Cook about 5 minutes until the onions are translucent, stirring frequently.

   Soften filling onion carrot and celery · 5 minUses 1 tablespoon Olive Oil · 1 Small Onion (finely diced) · 1 Carrot (finely diced) · 1 celery stalk, finely diced

2. 2

   Step 2: Add the garlic (2–3) and cook 1 minute, stirring frequently.

   Cook minced garlic · 1 minUses Sauteed olive-oil vegetable base · 2–3 garlic cloves, minced

3. 3

   Step 3: Raise the heat to medium-high, add the ground beef, salt (1 teaspoon), pepper, cumin (¼ teaspoon) and oregano to the skillet. Stir to combine the ingredients well, breaking up any large pieces with a wooden spoon or a spatula.

   Uses Prepared garlic-vegetable base · 1 teaspoon Salt (or to taste) · ¼ teaspoon Black Pepper (or to taste) · ¼ teaspoon Cumin · ¼ teaspoon Dried Oregano · 1 lb lean ground beef (source uses ground sirloin)

4. 4

   Step 4: Spread the ground beef in one layer and cook three minutes undisturbed. Stir, spread again and cook another three minutes until browned, breaking up remaining lumps. If excess fat collects, spoon it off as the source advises.

   Brown beef first three minutes then stir and repeat · 3 minUses Ground beef with vegetables and seasoning

5. 5

   Step 5: Add the wine to the skillet; cook about 1-2 minutes until most of the liquid evaporates, stir frequently.

   Cook wine until mostly evaporated · 2 minUses Browned ground beef and vegetable base · ¼ cup White Wine

6. 6

   Step 6: Lower the heat to medium. Add the tomato sauce (8 ounce can), beef broth (2 tablespoon) and the olives, stir to combine.

   Uses Wine-deglazed browned beef base · 8 ounce can Tomato Sauce · 2 tablespoon Beef Broth · ½ cup Pitted Spanish Olives (halved or chopped)

7. 7

   Step 7: Lower the heat to medium-low, cover and cook the picadillo for approximately 15-20 minutes until most of the liquid cooks away. Stir occasionally. Keep it at a simmer, if the sauce is boiling too vigorously, lower the heat a bit.

   Simmer picadillo · 20 minUses Beef picadillo with tomato broth and olives

8. 8

   Step 8: If the cooked filling is still too saucy, uncover and simmer a few more minutes until saucy rather than soupy.

   Uses Cooked picadillo filling

9. 9

   Step 9: Taste the filling and add the separate optional extra salt only as needed.

   Uses Cooked picadillo with excess liquid reduced · Additional salt to taste for finished filling, optional; quantity unspecified

10. 10

    Step 10: Take off heat and stir occasionally to let steam escape and cool quickly. Transfer the filling to a bowl and refrigerate until cold throughout before assembling.

    Chill cooked filling until cold throughoutUses Seasoned cooked beef picadillo

11. 11

    Step 11: Thaw the ten ready dough discs according to package directions and keep them cool. Line trays with parchment to hold the assembled empanadas; use parchment between any stacked layers.

    Uses 10 large empanada dough discs suitable for frying, thawed according to package directions

12. 12

    Step 12: Prepare a small bowl with the beaten egg (1).

    Uses 1 Egg (beaten)

13. 13

    Step 13: Working with one empanada disk at a time, add 2 heaping tablespoons of the picadillo in the middle.

    Uses One of the ten prepared large dough discs at a time · About two heaping tablespoons cold prepared filling per disc

14. 14

    Step 14: Moisten around the edges of the dough with the egg using a pastry brush.

    Uses Dough disc with cold picadillo filling · A little prepared beaten egg to moisten the edges

15. 15

    Step 15: Fold the round in half, press the edges together gently.

    Uses Filled dough with egg-moistened edges

16. 16

    Step 16: Use a fork to press the edges together and ensure the seal.

    Uses Folded filled empanada

17. 17

    Step 17: Place the sealed empanada on a lined tray and repeat with the remaining prepared discs and cold filling. Cover waiting dough and empanadas with a damp, not wet, towel so they do not crack.

    Uses Sealed crimped empanada

18. 18

    Step 18: Heat the separate neutral frying oil to 325–350°F (163–177°C) in a suitable heavy pan. Add one or two assembled empanadas without crowding and fry one to two minutes until the first side is golden.

    Fry first side of each empanada batch · 2 minUses Neutral high-smoke-point oil as needed for frying; source uses canola · One or two assembled empanadas per frying batch

19. 19

    Step 19: Carefully flip and fry for another 1-2 minutes until golden on both sides.

    Fry second side of same empanada batch · 2 minUses Empanadas frying in neutral oil

20. 20

    Step 20: Lift out the golden empanadas with a slotted utensil and drain on a cooling rack or paper towels. Repeat these frying stages for the remaining assembled empanadas.

    Uses Empanadas fried golden on both sides

21. 21

    Step 21: As you fry later batches, lower the heat if needed to keep the oil at 325–350°F (163–177°C), so pastry cooks golden without browning too quickly. Serve the drained empanadas.

    Uses Fried empanadas with later batches remaining