Fried Picadillo Empanadas

Name: Fried Picadillo Empanadas
Prep time: 70 min
Cook time: 40 min
Yield: 8
Cuisine: Internacional
Ingredients: 3 cups flour; 2 tablespoons sugar; 1/2 tablespoons salt; 1/4 cups vegetable oil; 1 cup water; 6 tomatoes; 1 clove garlic; 1/4 onions; 1 tablespoon vegetable oil; 1/2 onions, finely chopped; 600 grams ground beef; 1/4 cups tomato purée; 2 potatoes, in cubes; 2 carrots, in cubes; 1/2 cups peas; 1/2 teaspoons oregano; 1/2 teaspoons cumin; 1 leaf bay; vegetable oil, for frying; red salsa, for serving

Marielle Henaine

With this recipe for fried empanadas filled with picadillo, you will learn to make empanada dough from scratch. The result of this step-by-step is delicious and features a traditional picadillo with potato, carrot, and peas, perfect for serving with red sauce; they are a great option for when you want to cook something economical and very easy.

Reviewed by Editorial Team of Kiwilimón

Published: 09-09-2019

Preparation

30 mins

40 mins

Low

For the dough: In a bowl, mix the flour, sugar, salt, oil, and water until you have a dough. Let it rest for 20 minutes. For the filling: Blend the tomatoes, garlic, and onion. Set aside. In a pan over high heat, heat the oil and cook the onion, add the meat and cook for 7 minutes or until it changes color. Add the tomato puree and cook for two more minutes. Add the vegetables and cook for two minutes. Add the sauce and spices, let it come to a boil and cook on low heat for 20 minutes or until the liquid has reduced. Cool. On a floured surface, form small balls of dough and roll them out, fill with the filling and seal. In a small pot over medium heat, heat the oil and fry the empanadas until golden. Drain on paper towels to remove excess fat. Serve hot and accompany with red sauce.