How to Make Fried Meat Pie (Empanadas)

Step 1: Prepare the Dough

In a large mixing bowl, combine flour, salt, and baking powder.
Add the vegetable oil and egg, mixing them into the dry ingredients until the mixture resembles coarse crumbs.
Gradually add water and vinegar (if using) a little at a time, kneading until the dough comes together and is smooth. The dough should be soft and slightly elastic. If it’s too dry, add a little more water, a tablespoon at a time.
Cover the dough with a clean kitchen towel or plastic wrap and let it rest for at least 30 minutes. This resting period will help relax the gluten and make it easier to roll out.

Step 2: Make the Filling

While the dough is resting, heat a large skillet over medium heat. Add a little oil and sauté the onion and garlic until they become soft and fragrant, about 3-4 minutes.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned. Drain any excess fat if necessary.
Stir in the cumin, paprika, chili powder, black pepper, and salt. Mix well to coat the meat with the spices.
Add the bell pepper, olives, raisins, and chopped hard-boiled eggs (if using). Stir to combine everything and cook for an additional 2-3 minutes. Taste the filling and adjust the seasoning if needed. Once done, remove from heat and allow it to cool slightly.

Step 3: Assemble the Empanadas

Once the dough has rested, roll it out on a floured surface into a thin sheet, about 1/8 inch thick.
Use a round cutter (such as a cup or bowl) to cut out circles of dough. You can make them as big or as small as you like, but 3-4 inches in diameter is ideal for handheld empanadas.
Place a spoonful of the cooled meat filling in the center of each dough circle. Be sure not to overfill them, as this can make sealing difficult.
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal the empanada. You can crimp the edges with a fork for a decorative touch or fold them in a traditional pinched style.

Step 4: Fry the Empanadas

Heat vegetable oil in a large frying pan or deep fryer to about 350°F (175°C). Make sure there is enough oil to fully submerge the empanadas.
Carefully place the empanadas into the hot oil, working in batches if necessary. Fry for 3-4 minutes, turning them occasionally, until they are golden brown and crispy.
Use a slotted spoon to remove the empanadas from the oil and place them on a paper towel-lined plate to drain any excess oil.

Step 5: Serve and Enjoy

Serve your freshly fried meat pies (empanadas) while they’re still warm! They make a perfect snack, appetizer, or even a main dish when paired with a side salad or dipping sauce like sour cream, tomato salsa, or guacamole.

Pro Tips for the Perfect Empanadas

Seal the Edges Well: If your empanadas are leaking filling during frying, make sure to press the edges tightly when sealing them, and consider using a fork to crimp the edges for extra security.
Don’t Overfill: It’s tempting to load up the empanadas, but overfilling can cause them to burst open while frying. Stick to a modest amount of filling to ensure they cook evenly.
Make Ahead: Empanadas can be assembled ahead of time and stored in the fridge for up to 24 hours. If you want to freeze them, place the assembled empanadas in a single layer on a baking sheet, freeze them until solid, then transfer them to a freezer bag. Fry them straight from frozen for a crispy treat whenever you want!

Conclusion

Making fried meat pies (empanadas) at home is easier than you think, and the results are always worth it. The crispy golden crust, flaky dough, and savory meat filling make these empanadas a hit at any gathering or simply as a comfort food snack. Whether you’re making them for a party, family dinner, or just craving something delicious, this recipe will not disappoint.

Give it a try, and prepare to enjoy crispy, flavorful empanadas that will have everyone coming back for seconds! 🥟✨

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