Beef Empañadas Recipe
- 2 hard-boiled large eggs
- 1/2 medium onion, finely chopped
- 1 tablespoon olive oil
- 1 garlic clove, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3/4 pound ground beef chuck
- 2 tablespoons raisins
- 1 1/2 tablespoons chopped pimiento-stuffed olives
- 1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
- 1 package frozen empanada pastry disks, thawed
- About 4 cups vegetable oil
- a deep-fat thermometer
- Cut each egg crosswise into 10 thin slices.
- Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
- Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
- Preheat oven to 200°F with rack in middle.
- Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
- Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.
- Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.
