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Fried empanadas recipe

Fried empanadas recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef pie

These fried empanadas are the best! Sultanas and eggs make this recipe extra delicious believe it or not!

148 people made this

IngredientsServes: 24

  • 550g plain flour
  • 1 1/2 teaspoons salt
  • 125g lard, margarine or butter
  • 300ml water, or as needed
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 675g minced beef
  • 1 pinch salt
  • 2 tablespoons paprika
  • 1 tablespoon cumin
  • 1/2 teaspoon ground black pepper
  • 80g sultanas
  • 1 tablespoon vinegar
  • 2 hard-boiled eggs, peeled and chopped
  • 1 litre oil for frying, or as needed

MethodPrep:1hr ›Cook:20min ›Extra time:1hr › Ready in:2hr20min

  1. In a medium bowl, stir together the flour and salt. Rub in the fat using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in cling film and refrigerate for 1 hour.
  2. Heat the oil in a large frying pan over medium heat. Add the onion and cook until tender. Crumble in the mince, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess fat, and stir in the sultanas and vinegar. Refrigerate until chilled, then stir in the hard-boiled eggs.
  3. Form the dough into 5cm balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the centre, then fold into half-moon shapes. Seal edges by pressing with your fingers.
  4. Heat oil in a deep-fryer to 180 degrees C. Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on kitchen roll, and serve hot.

Recently viewed

Reviews & ratingsAverage global rating:(176)

Reviews in English (135)

by Lulu Mash

This is the real thing! Empanadas Chilenas, I love them. The only thing I did different was: brushed the empanadas with eggwhites diluted in water and I baked them, 350º for 15 to 20 minutes, until golden brown. They were great! Healthy version!-24 May 2007

by chellip

The crust is the bomb! Hot Pockets aint got nothing on this! I'm mexican, so i had to spice up the flavor to make them like grandma's. Additing chorizo is a must! Though, before I cooked the meat, I diced two russet potatoes into very small pieces and cooked them with the onion, olive oil, and plenty of fresh crushed black pepper and garlic salt. Once the potatoes were crispy and the onion tender, I stirred in the meat, and shortly after a whole link of chorizo. I also added some hot chili powder and oregano. If I really had wanted to follow grandma's recipe, I would have used finely chopped top sirloin instead of the frozen pre-ground variety.-20 Dec 2007

by Soulful-Writer

Oh, my God! I'm Chilean. Empanadas, are among my favorite traditional food. Chilean empanadas are unique in texture and taste. This recipe is great! You can also substitute the meat filling ("el pino") for Mozarella cheese, poultry, or seafood. When you use cheese, don't use any of the ingredients for the meat one, just the cheese! Sparkle confectioner sugar on the top of the fried cheese empanada before serving. This recipe should've been called "Fried Meat Empanadas" (Empanadas Fritas de Pino). "Pino" is what we call the mix of all the ingredients in the meat. For all empanadas, slide ur clean, wet index finger on the edge of the dough before folding and cooking. This prevents the filling from dripping or falling out while fryng the empanada. Poke the top of the dough with a fork about 3 times before frying so air can exit and prevent dough for exploding while frying. Look for the recipes for all of them and try them. You and ur family will just love them all! Your guests will love them, too. Make at least a dozen of them for a family of three or four. For parties, make sure you make at least 2 per guest. Cook time is less than 5 minutes. Two or three minutes of deep fry should be enough. IMPORTANT: Pls, don't use supermarket dough. The dough recipe is as important as the filling to taste the true Chilean empanadas. Add spices to the filling as per your taste. Don't substitute anything! Enjoy!-22 Nov 2009

Place the empanada dough on a floured countertop. Roll out the dough into a 1/8-inch-thick layer. You want to avoid rolling the dough too thin or your empanadas may leak when you fry them.

Next, you need to cut the dough into circles with round cookie cutters or biscuit cutters. For large empanadas, use 6-inch cutters for empanaditas (mini empanadas) use 3-inch cutters. If you don't have these kinds of dough cutters handy, you can use a coffee can (rinse it out first), or other metal can. Continue cutting until you fill up the dough with circles (the dough recipe makes about 10 6-inch circles).

Remove the excess dough from around the cut out circles. Don't move the circles themselves, as they may lose that perfect shape and make it harder to seal them.

If you put a hole in the dough by accident, it is better to just roll it out again rather than trying to patch it. Any patched areas are likely to come loose during frying and you will lose your filling.

If there is enough scrap, combine and re-roll the remaining dough to cut out.

Easiest Way to Make Tasty Simple Fried Empanadas

Hello everybody, welcome to our recipe site, If you’re looking for new recipes to try this weekend, look no further! We provide you only the perfect Simple Fried Empanadas recipe here. We also have wide variety of recipes to try.

Before you jump to Simple Fried Empanadas recipe, you may want to read this short interesting healthy tips about Wholesome Energy Treats.

We all know that consuming healthy foods can help us feel better within our bodies. Whenever we eat more healthy foods and less of the unhealthy ones we usually feel much better. Eating more fresh vegetables helps you feel a lot better than eating a portion of pizza. Choosing healthier food choices can be challenging when it’s snack time. Shopping for snacks can be a struggle because you have a great number of options. Here are a few healthy snacks which you can use when you need a fast pick me up.

Whole grain foods are an excellent choice for a fast wholesome snack. A slice of whole wheat toast, for instance is a great snack in the morning. Eating on the run may be much healthier with whole fiber chips and crackers. Whole grains are always better than refined grains included in white bread.

There are lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Determining to live a healthy way of life can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to simple fried empanadas recipe. You can cook simple fried empanadas using 7 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Simple Fried Empanadas:

  1. Provide 1 each of Flour tortilla (homemade).
  2. You need 1 lb of Ground Beef.
  3. Prepare 1 cup of Chopped Onion.
  4. Get 1 cup of Peas.
  5. Use 1 of Seasoning.
  6. Provide 1 1/2 cup of Salsa.
  7. Provide 1 of Cooking Oil.

Steps to make Simple Fried Empanadas:

  1. Brown the ground beef and add the peas and onions when almost finished..
  2. Mix in salsa and seasonings..
  3. Heat oil until shimmering..
  4. Roll out dough into 4" rounds. Add a scoop of beef mixture. Fold into half moon shapes and press along edge with fork..
  5. Carefully place beef/dough pouch into hot oil. Let cook about 2 minutes until brown then flip..
  6. Remove once both sides are golden brown. Cool and drain on a paper towel..
  7. Serve with salsa and sour cream..

If you find this Simple Fried Empanadas recipe useful please share it to your good friends or family, thank you and good luck.

Ecuadorian Fried Cheese Empanadas

These Ecuadorian-style fried empanadas have a cheese filling, which is sometimes seasoned with a touch of onion. They may appear a bit ordinary compared to some of the more elaborate empanadas out there. But these empanadas have a special ingredient that makes them unique: granulated sugar, sprinkled on top just after they are removed from the hot cooking oil. It sounds like an odd combination – cheese, onions, and sugar – but it is quite delicious.

The word viento means “wind”, and the joke is that these empanadas (a popular street food snack) typically have a very stingy amount of cheese inside and are mostly filled with air! The empanadas puff up when they are fried in oil and will fill with air no matter how much cheese you stuff into them, however, so don't blame your local street vendor if your empanadas seem to have more air than cheese!

Ecuador is known for its fried empanadas (though baked empanadas are also popular), especially empanadas de morocho (which have a pastry made with a special kind of cornmeal). Empanadas are a popular mid-morning or afternoon snack, and most (sweet and savory) are topped with a dusting of sugar.

Filipino Empanadas - Authentic Tasty Delicious!

Filipino empanadas, full of flavour with flaky light pastry using a secret ingredient. These Filipino empanadas are the perfect snack food.

Filipino empanadas, another snack food I fell in love with when visiting The Philippines last year. I shared a recipe for Filipino lumpia a little while back, another favourite from our food tour of Manila's Chinatown . On this tour is where we also tasted delicious Filipino empanadas.

As with the lumpia, I researched to find an empanada recipe that was close to what was tried. And like the lumpia recipe, I ended up taking bits from one recipe and bits from another. Trial and error until I finally came up with something close to what we tried.

These empanadas have a slight sweetness as Filipinos do love that a little added sweetness in their food, including savoury. The filling of these Filipino empanadas is fantastic, but I am extremely impressed with the pastry.

Most of the recipes I can across used butter or oil in their pastry. Due to the fine little fried air bubbles that were on the surface of the empanada I tried in Manila, I had a very strong feeling they used lard. After playing around with pastry recipes, I am pretty sure I was right.

I say &ldquosecret ingredient&rdquo in the title above, but &ldquoforgotten&rdquo would be more accurate. It&rsquos no secret lard is magical in pastry recipes. It makes for a flaky and light pastry. Due to not being a healthy fat, it has lost favour with home cooks. I know I rarely use it.

Don&rsquot be put off by the smell of lard, it&rsquos not that appealing (to me anyway). But it is worth using for the final result. It also loses all trace of smell and taste on cooking.

That&rsquos the beauty of using lard. Unless you have made pastry with it, you are none the wiser as to why the pastry is so good.

I highly recommend you don't make this recipe with butter. Because if you are going to the trouble of making these Filipino empanadas, use lard for a fantastic result. Plus I want to challenge you a little.

As mentioned in the notes in the recipe, the cooked empanadas can be frozen. Makes sure they have completely cooled before freezing. I simply put some in a ziplock bag and froze them. To reheat them, it was a case of straight from the freezer to a lined tray and the oven (medium heat). Until heated all the way through and crisp.

You can also check out my folding technique on Instagram , for a bit of guidance.

Don't forget to have a look at my Filipino lumpia recipe , and also our exploration of the tasty treats we experienced in Binondo, Manila's Chinatown .

If you make and enjoy this recipe, or any of our others, tag us in the photo on social media. Would love to see what you have made!

Become a subscriber and don&rsquot miss a single delicious recipe, restaurant review or travel adventure.

Recipe Instructions

Scroll down to view the recipe card with the full list of ingredients. Read on for detailed instructions with step-by-step photos.

First, make the empanada dough. In a mixing bowl, add the melted lard or shortening, flour, and hot water. Mix it until it comes together into a smooth ball of dough, adding a little more flour if necessary (depending on the humidity in your kitchen). Refrigerate the dough for one hour.

Next, make the empanada filling. Heat the oil in a frying pan over medium high heat. Brown the ground beef. Add the onion and garlic and cook until translucent. Next, add the Spanish olives, the chili peppers, the sun-dried tomato, the spices, sugar, and salt.

Stir to combine, and let cook for an additional few minutes.

Add the water and bring to a boil. Add the tomato paste, stirring the entire mixture thoroughly to dissolve it, and let cook until the water has cooked off and the filling has thickened.

Remove from the heat and cool completely.

Next, prep your dough! On a clean, floured work surface, roll the dough into a 1/8-inch layer. Using a round cookie cutter (or cup/bowl) in the size of your choice (you could make teeny tiny finger food empanadas instead of the bigger ones we made!), cut out as many rounds as you can. Peel away the spare dough and transfer back into the refrigerator.

For each empanada, spoon filling into the middle of the dough and top with a generous amount of cheese, ensuring you have enough margin around the edge of the dough to fold it over and seal the empanada. You can also stretch the dough out a bit into an oval shape and put the filling on one half of the dough, to make the folding process easier. Fold in half and crimp the edges, either with a fork, or if you want to be fancy, with a traditional twisting technique. (YouTube is your friend!) Repeat these steps with all of the dough rounds, and repeat the rolling out & cutting process until there is no leftover dough.

If you are baking the empanadas, heat your oven to 400 degrees. Brush the empanadas with oil prior to baking, and bake for 10-15 minutes.

If you are frying the empanadas, heat a small, deep pot with enough oil to submerge a couple empanadas. Heat the oil to 350 degrees, and fry the empanadas until golden brown, in small batches of 2-3 (depending on the size of your pot and your empanadas). When they’re cooked through, transfer to a wire rack or a plate lined with a paper towel to drain.

Eat these beef and cheese empanadas on their own or with a nice salad!

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Fried Cheese Empanadas

Empanadas or hand pies either baked or fried is a special favorite in Chile and Argentina. Traditionally, they are served during the celebration of Chile’s National Day every 18th of September. They are very versatile and can be made with endless fillings such as beef, pork, chicken, seafood, ham, and cheese. Other fillings include potatoes and green peas. They can be served as a full meal or as a snack, though they are also served as an appetizer or side dish in some restaurants or cafes. These little meat pies can also be filled with fruits or jams and served as a dessert to enjoy with hot cup of coffee or tea. You can stuff empanada with just about anything the only limit is your imagination.

In Chile and Argentina, these hand pies are quite small. And they are filled with a creamy melted mozzarella cheese and deep-fried to perfection. Fried dough filled with melted cheese is always a good idea. Of course, we all know that anything with cheese is always a crowd pleaser.

The best part is you can always make a big batch and freeze for those days you have cravings for cheese pies. Place uncooked pies on a baking sheet and freeze. Once they are frozen, place in a Ziploc bag and store in the freezer until needed. Making them from scratch, fried or baked, sweet or savory, meat or vegetarian is extremely easy and it’s well worth the time and effort. Indulge yourself with these delicious cheesy hand pies, they are super yummy! You’ll find our Chilean Cheese Empanada Recipe below.

Double seal the crust

Stuff the circles with your filling of choice then DOUBLE SEAL them. To double seal, first pinch together the edges, then crimp. Why the two-step sealing process? When you bake empanadas, the empanadas just lie there immobile on the baking tray. When frying them, they move around a lot in the hot oil. In fact, for best results, you need to flip them over. All that action can make the edges come undone unless you take extra precaution. Ergo, double seal the crusts.

Because the fat in the dough will likely soften with the rolling, filling, pinching and crimping, chill the prepared empanadas for about 20 minutes prior to frying. They are easier to handle when firm.

How Do You Make Empanadas?

You can fill these tender, flaky pastry pockets with anything from beans and cheese to ground meat—even leftover chili as long as there’s not too much liquid. And you don’t have to stick to savory stuffings, either put any filling you’d find in a hand pie or Pop-Tart in these rounds of dough. Try Nutella, peanut butter, and banana, or chocolate chips plus dulce de leche.

Fry them or bake them, depending on your mood. (If baking, we like to brush an egg wash on top to help them get a nice golden brown glow.)

You can find dough recipes made with butter and flour cornmeal and oil or wheat and corn flour together. Lard is often used as the fat, but it could also be olive oil or vegan butter.

Since it does take some time to roll and fill these hand pies, gather as many helpers as you can and make it a party, or set aside part of your weekend. Or take a shortcut and use pre-made empanada dough rounds (you can find them in the refrigerated section of any Mexican or Latin market). In a pinch, you can even use store-bought pie crust.

Either way, the cooked and cooled empanadas freeze beautifully, so you can stash them in an airtight bag and bake as many as you want straight from frozen to reheat them.

Stasher Silicone Storage Bags, $9.99-$19.99 from The Container Store

Save them for later.

How to make Fried Corn Masa Empanadas with cheese

  • After adding the water, you will need to add a couple more tablespoons of extra water until the dough gets a nice soft texture. The amount needed will depend on the area where you live and the humidity or dryness of the environment.
  • Make sure the queso fresco is cold. This will keep it from melting too easily and oozing out of the empanadas.



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