Empanadas are a beloved dish across Latin America and Spain. These delightful pastry turnovers can be filled with a variety of savory ingredients, making them a versatile choice for any cook looking to add an international flair to their repertoire. Originating in Galicia, Spain, empanadas have traveled far and wide, adapting to regional tastes and ingredients. Their universal appeal lies in the perfect combination of a flaky crust enveloping a flavorful filling. They’re not only a joy to make but also a comforting dish to share with friends and family.
Fried empanadas are wonderfully versatile and pair beautifully with a fresh green salad to balance their richness. Consider serving them with a side of spicy salsa or chimichurri sauce for added zest. Coupling the empanadas with a light soup or a handful of oven-roasted vegetables also makes for a delightful meal. For a complete Latin-inspired dinner, you might offer a side of seasoned rice and black beans.
Fried Empanadas
Servings: 12 empanadas
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and diced
1 egg
1/4 cup cold water
1 tablespoon white vinegar
1 tablespoon olive oil
1/2 pound ground beef
1 onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1/4 cup green olives, chopped
Vegetable oil for frying
Directions
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