Servings: 7
Equipment
- 2 large baking sheets
- lined with parchment paper
- Large skillet
- Medium bowl
- Small bowl
Ingredients
For the Dough
- All-purpose flour, 2 cups
- Kosher salt, 3/4 teaspoon
- Vegetable oil, 6 to 10 cups
- Whole milk, 1/4 cup
- Vegetable shortening, 1/4 cup
- Eggs (lightly beaten), 2
For the filling
- Ground beef (not lean), 1/2 pound
- Chicken broth, 2 tablespoon
- Ground cayenne pepper, 1/8 teaspoon
- Paprika, 1/2 teaspoon
- Yellow onion (chopped), 2 tablespoon
- Curry powder, 1 teaspoon
- Salt, 1/4 teaspoon
- Parsley (finely minced), 1 teaspoon
- Russet potato (finely diced), 1/4 cup
- Julienned carrot, 1/4 cup
For the seasoned sour cream
- Sour cream, 1 cup
- Ground cumin, 1 pinch
- Cilantro (finely chopped), 1 tablespoon
- Salt, 1/4 teaspoon
- Ground cayenne pepper, 1/4 teaspoon
- Tomato (finely diced), 1/4 cup
- Red bell pepper (finely minced), 1 tablespoon
- Red onion (finely chopped), 1 tablespoon
Instructions
- Preheat oven to 375°F.
- In a large bowl, whisk together the flour and salt. Cut in butter, vegetable oil, milk, and shortening until it forms a crumbly mixture. Add eggs and mix until the dough comes together. Wrap in plastic wrap and refrigerate for 1 hour.
- Meanwhile, brown ground beef in a skillet over medium heat. Drain off any fat and add chicken broth, cayenne pepper, paprika, onion, curry powder, salt, and parsley to the pan; cook until vegetables are tender. Remove from heat and let cool slightly before adding potatoes and carrots.
- Roll out dough on a lightly floured surface and cut into 4-inch circles. Place a spoonful of filling on one half of each circle, fold over the other half, and crimp with a fork to seal.
- Place empanadas on a greased baking sheet and bake for 15 to 20 minutes or until golden brown.
- Meanwhile, mix together the sour cream, cumin, cilantro, salt, cayenne pepper, tomato, bell pepper, and onion in a small bowl. Serve on top of empanadas.
Video
Notes
- Use a 2-tablespoon cookie scoop to make sure each empanada has the same amount of filling.
- Brush the tops of the empanadas with an egg wash for extra crispiness and shine when they come out of the oven.
- Serve these warm or at room temperature; they can also be served as an appetizer or snack.
- For a vegetarian option, replace the beef with black beans and diced vegetables of your choice.
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