Deep Fried Ground Beef in Dough
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05/24/2007
This is the existent thing! Empanadas Chilenas, I honey them. The simply thing I did different was: brushed the empanadas with eggwhites diluted in water and I broiled them, 350º for 15 to 20 minutes, until gilt dark-brown. They were slap-up! Healthy version!
12/twenty/2007
The crust is the flop! Hot Pockets aint got nothing on this! I'chiliad mexican, so i had to spice up the flavor to make them similar grandma'southward. Additing chorizo is a must! Though, earlier I cooked the meat, I diced ii russet potatoes into very minor 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 pulverization and oregano. If I really had wanted to follow grandma'due south recipe, I would accept used finely chopped superlative sirloin instead of the frozen pre-ground variety.
xi/22/2009
Oh, my God! I'm Chilean. Empanadas, are amongst my favorite traditional food. Chilean empanadas are unique in texture and taste. This recipe is not bad! You can too substitute the meat filling ("el pine") for Mozarella cheese, poultry, or seafood. When you apply cheese, don't use any of the ingredients for the meat 1, just the cheese! Sparkle confectioner saccharide on the top of the fried cheese empanada earlier serving. This recipe should've been chosen "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, moisture 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 virtually 3 times earlier frying so air can exit and prevent dough for exploding while frying. Look for the recipes for all of them and effort them. You and ur family will just love them all! Your guests will honey them, too. Make at least a dozen of them for a family unit of three or four. For parties, make sure you make at least ii per invitee. Melt time is less than 5 minutes. Two or 3 minutes of deep fry should be enough. IMPORTANT: Pls, don't use supermarket dough. The dough recipe is every bit important equally the filling to taste the true Chilean empanadas. Add spices to the filling as per your sense of taste. Don't substitute anything! Enjoy! :)
06/23/2007
i LOVED these. our fryer doesn't work anymore so i simply baked them in a 400 degree oven [coating it with a piddling scrap of olive oil]. my whole family unit thought they were great. the empanadas were VERY filling but they were so expert, they were all gone the next 24-hour interval!!
10/24/2005
This is the only empanada recipe that I've tried and I run into no reason to expect further! So good that my family can inappreciably await for them to cool. I recollect the raisins add such great flavor - I like to chop them upwardly. This is going into my recipe box. Thanks!
07/22/2007
this is just like the Chilean empanadas that my grandma just to make. No one understands empanadas until they accept one of these petty pies filled with goodness. Keen! Cheers.
09/03/2010
Even if you choose not to use the filling function of this recipe, you MUST endeavour making this dough! Information technology was incredible. I halved the dough for a pound of chicken and first of all, I have to say that I was nervous about it being messy and gummy and difficult to handle - nope! It yielded 8 large empanadas and one small one, with a lot less fuss than I idea (I rolled my circles out to be about six inches in diameter and they have to be THIN). Let me besides say that it chips upwardly flaky and perfect - just brand certain your oil is hot earlier y'all slide these in. I tried these with chicken equally follows: I sauteed one-half of a chopped onion in some olive oil and added a pound of cubed chicken breast. Added about 1 tsp. chili powder, three/4 tsp. salt, 1 tsp. cumin pulverization, 1 tsp. paprika, ane/4 tsp. basis blackness pepper. I covered this and let it cook on medium heat, stirring occasionally. When the craven was cooked through I allow it cool (omitted the raisins and vinegar) and added one-half a cup of chopped orangish bell pepper and a tablespoon of chopped cilantro. Shredded the chicken into smaller pieces and divided into ii portions; added habanero cheese to ane and left the other every bit is. Used this to stuff the empanadas, and they were fantastic! We liked both versions, with and without the cheese. Adept with sour foam or chimichurri sauce. Thanks for a great recipe and for taking away my apprehension about making these!
x/14/2006
This dough is on point! I was in La Serena, Chile before in the yr and dined on Empanada Carisco; the best I've e'er had. This dough is just as flaky and crispy. I made my ain filling: 4 chorizo sausages (shredded, sans wrapping), half cake of shredded mozarella, garlic, and leftover mexican cheddar. This is and then good, I'chiliad gonna make this for my Chilean friends at our adjacent luau!
09/06/2006
These were great!!!! I did modify the recipe a piffling. I didn't add together hard boiled eggs or the raisins. I did add cheese. They were peachy just similar the ones you would go at your favorite Mexican restaurant
06/xv/2004
these turned out great. My chilean grandmother would exist proud :)
10/xx/2012
It also works very well if y'all use the end of a fork to crimp the edges. Hither in Republic of chile they make empanadas allot. I have made them with just grated cheese, and they are really practiced.
07/08/2006
Took a bit of fourth dimension but it was worth it. I increased the recipe's spices to taste, and as well added a footling cayenne pepper (married man and I like it spicy). Will definitely make information technology again.
03/23/2012
I've made this recipe several times and each time i did i used margarine in place of shortening and cutting back on the salt and i've e'er baked at 400C until edges are slightly brownish (normally about xv-18min). Turns out nifty each time and i've also tried different filling for it too. Yummy
03/06/2010
I am so excited I found this recipe considering I have been wanting to make empanadas for a while and now that I've plant this I know I will be making them often! I did make changes, even so, and they were: 1. I didn't employ hard boiled eggs considering I wasn't sold on the idea. The empanadas were Astonishing and so I'thou guessing they're not necessary. two. I didn't fry them. Instead I took advice from other reviewers and baked them in the oven for 15-20 min at 400 degrees. Later most 10 min in I brushed them with olive oil so left them in the oven for the rest of the time. 3. I added finely shredded carrots and super diced potatoes mostly because I had them left over from an earlier recipe. I couldn't taste the carrots so I figured this is a good way to sneak in veggies. The potatoes were too a good addition. four. I was worried about the raisins but they actually added a yummy bite of sugariness to the empanada. But I wanted to exist fun/quirky and make a garnish on the side to compliment the sense of taste. So I decided to make a grape salsa, which tastes Astonishing (along with sour cream) with the 'panadas. I eyed all ingredients simply basically information technology calls for a seeded chopped jalapeno, some diced onion, chopped cilantro, a bit of vinegar, a sprinkle of salt and chopped grapes (chopped into 8ths of 4ths). Mix it all in a bowl and TA DA! Overall I LOVED this recipe. Thank you for sharing!
09/17/2009
I started out by chopping into cubes onions, light-green peppers and tomatoes. I sauteed the vegetables in one case it started to brown I added the ground beef and I seasoned with salt, garlic powder, black pepper. Once the footing beef cooked well, I drained the oil/grease out of the pan. With the ground beef fully cooked I added it back to the pan and I then added enough raisins (to taste). Later on a few minutes of the meat and raisins blending I removed the pan from the stove peak and I added chopped hard boiled eggs..I used more egg white (higher in protein). Allow the meat cool off. I purchased the Goya disks and since they're thick I really used a rolling pin to stretch out the disc...this was a great idea because I could add alot more than meat. To some empanadas I added White Spanish Cheese (lite salt) on top of the footing. I tightened the edges and covered the empanada lightly with egg white. I lightly covered the baking pan with vegetable PAM spray and lined up the Empanadas. I baked as recommended for 20 minutes @ 400 degrees. Once I saw the empanadas browning I took them out of the oven and lightly brushed Molasses over each. I allow them cool for a few minutes earlier we began to enjoy them...they were Awesome!!! Everyone loved the Empanadas and definitely a healthy mode eat them. Give it a try and let me know your thoughts.
09/07/2009
You must exist an argentinean!! This is the real matter!! I am from Argentina and the recipe is the same, except I too include pimento filled light-green olives. Great dough!! Thank you for your recipe !!
04/13/2013
I am not certain what I did wrong. My dough was nothing similar the finished product of a lot of the photos on this site. I exercise see some photos that await like mine did-which was pale white and very bland. The filing was bland, likewise. I made a double amount and concluded up giving them away. I spent most of the day making them, too.
03/xi/2009
Very skilful! The dough was tuff to whorl out. I tried half of the batch in the oven for 400 degrees per the other reviews, I didn't treat it too much. The other one-half I fried and it was manner better!! Definitely fried is ameliorate, the dough was and so much softer and flaky than when it was baked. I did my own filling, I used ground beef and added chorizo. I besides added pocket-size cubes of potatoe and minced garlic and a fresh jalepeno with the onion. I used Goya seasoning, table salt, pepper, cumin, oregano, and crushed cerise pepper and tomatoe.
10/28/2011
I've made this recipe several times, both equally written and with changes. It'due south great both ways! I've found the egg is so subtle I don't really miss information technology. Instead, I usually replace it with diced potatoes or hash browns if I don't desire to wait for the potatoes to melt. I've besides tried puff pastry instead of the dough recipe and it'due south probably sacrilege but it's handy for a quicker meal. You can freeze the filling, the rolled out dough circles (separated by wax paper in a ziploc), or the whole cooked empanada. The puff pastry doesn't reheat as well. The recipe equally written freezes neat and microwaves like new!
09/xviii/2010
We loved them...i was a trivial iffy about the raisins but cull to put them in...my girl and fiance didn't know about the raisins until later on...and they was very proficient...I think i might over stuffed them or something considering I had vi balls of dough leftover and so I made fried apple pies with those....
08/22/2010
These are the closes I've seen to my mothers. Please give yourself the time to make them as it seems like it took a while, maybe b/c I kept checking the laptop to be sure I did everything. I added 2 microwaved baked potato cut into small pieces to the mixture. I would also recommend adding more salt. The side by side fourth dimension I make the dough I'll curlicue it out thinner b/c the way I had started them it was kind of thick . I may too attempt the oven as suggested. Oh, I also enjoyed a miller light for the melt. :)
02/07/2011
Yes! I was so happy to see this recipe! They bring back addicted memories of my study abroad trip to Santiago when I was in higher. This recipe is exactly how they are traditionally made! I followed the recipe exactly except for one spice...I used allspice instead of cumin...I'1000 not a big fan of cumin and trust me...it's fifty-fifty better with allspice! Cheers for sharing CNCOOK!
08/06/2011
Great recipe. I have been making Empanadas for years now simply not the dough. Today I decided to make the dough seeing how it is non bachelor where I live. The entire dish was gone in seconds. I ever add olives, roasted cerise peppers and some garlic. Thanks for this dough recipe it is slap-up..
10/05/2020
I brand my own filling but employ this recipe for the dough. tastes just like what my mom made when I was a kid! dear it!
08/06/2007
I was very hesitant to endeavor this recipe because the thought of working with dough terrifies me. Just, later on several modest batches, they finally came out perfect. Novice cooks don't be scared, if I tin can brand these you tin also. The trick to filling them is to add only a tablespoon of meat to the dough and partially seal it, then echo until information technology is full (I tried to add the meat all at once and kept making holes in the dough). I ended up baking these for twenty minutes at 400 degrees. The start batch I brushed them with egg whites and the 2d batch I brushed with milk and honey. I agree with another reviewer that the dough is probably best fried, but I wanted to make them a piffling healthier and they still tasted wonderful. Cheers for a succulent recipe, and I tin't wait to try them deep-fried.
12/07/2009
I lived in Chile for over iii years, and these are very close to what my hubby and I became accepted to. I did, however, add a piddling hot sauce to the filling to spice it up a little, and blackness olives to each empanada . I kept every thing else the same. Thanks so much for sharing this recipe...making them brought back addicted memories !!
04/fourteen/2010
I did non employ the egg or raisins and I substituted morning star farms crumbles for basis beef. My family ADORED them! Next time, and there Volition be a next time I will add together a bit more than spice and some cheese!
03/30/2014
This is a good base recipe to which other ingredients may exist added. For instance, I added diced light-green bong pepper, garlic, parsley and thyme. I besides followed the advice of other reviewers and added a diced potato and cheese, but I omitted the boiled egg. All of these extra ingredients helped bump up the flavor a fiddling.
10/05/2008
This was my first time making or even eating empanadas. I was apprehensive at kickoff considering of the ingredients (eggs? raisins? vinegar?!) merely pleasantly surprised by the results. The dough was easy to work with following refrigeration. I besides broiled mine vs. frying. Very good recipe!
06/xvi/2010
I am giving this a iv-star rating but for ii reasons: First, the spices are not sufficient. Taste your ground beef mixture earlier stuffing. I didn't mensurate my additions, just extra salt and cumin, as well as some chili powder and a dash of cayenne brought it up to my tastes. Second, 5 minutes is far too long to melt these. I did the beginning per the recipe, but for the remaining ones, I turned them in the fryer as soon as the edges looked golden brown. The flavor of the raisins was great, but I'one thousand not convinced that the egg added much. Very much worth the work, CNCOOK! Give thanks you! Edit: I made these once again, this time without the egg. I didn't miss it. Too, my fryer was filled with brand new oil, and it did take about 5 minutes to cook them. :)
05/29/2011
These were so proficient, my married man and I fought over the terminal one! I made the recipe as listed with no substitutions, just I did add together a little more cumin, paprika and cayenne pepper to spice up the filling a bit. The raisins add the perfect touch of sweet to complement the spicy meat--I would probably increase the corporeality of raisins next time. I don't have a deep fryer, and so I fried the empanadas in about 3 inches of oil in a deep bucket and it worked fine (be sure to utilize a digital thermometer to cheque the oil's temperature earlier yous add the empanadas). The dough fries up so light and flaky! I would make more than right now if they weren't so terrible for me :(
03/21/2011
I use the dough recipe so stuff them with whatever strikes my fancy at the time. The dough is fantastic. I make information technology gluten free, and people that take tried them couldn't tell.
07/14/2011
very practiced!! everything i thought they would exist! i will exist making these again!!
05/15/2012
They were tasty just very hard piece of work (more that ii hours in the kitchen). Information technology would have been easier to whorl our the dough and apply a cookie cutter to cut out the thin circles (simply the bore was not specified). I used i/2 cup of margarine (1 stick) instead of the shortening. I baked at 350 for 20 minutes and it was not washed, so I continued at 400 degrees for some other fifteen-20 minutes- (that's when information technology started turing gilded brown.
05/05/2012
Incredible with the exact recipe. Very flavorful and super yummy!
03/29/2009
Very very good, fairly easy to make, I idea the meat needed a little more. I personally like my nutrient more heavily seasoned and medium spicy. So, I added the following to the meat mixture: Mrs. Dash Southwestern Chipotle seasoning, Smoked paprika,McCormick "Season All" seasoned table salt, a piddling more than cumin. The pastry came out not bad, nice and flaky and crispy.
03/29/2010
I made these for dinner this evening and I ate them until I had no more room in my belly!! What a yummy recipe! I followed some reviewer suggestions and added diced potatoes and chorizo sausage. Information technology was perfect. I remember if I had not added the chorizo, I would have added hot pepper or some kind of spice to kick upwardly the heat, but the chorizo did enough for me. I did one-half the batch deep fried and the other half baked at 400* for 20 minutes(brushed with olive oil at the halfway mark). Nosotros loved both methods equally. Cheers for sharing such a great recipe!
12/24/2011
Great recipie, the empanadas are originally Argentine, thw women in the pampas prepared the "accept away" treat for thier "Gauchos, other south American cointries coame out with similar versions equally the Gauchos travelled throughout the Americas. Thanks for sharing this fantastic recipie!!!!
11/15/2010
This was astonishing, I added some Jalapeno Havarti cheese inside and was information technology good, loved it.
09/17/2008
These were so good, and a big hitting with everyone at my dinner party. I followed the recipe, but left out the eggs and used refrigerated dough. I fried them in an electric skillet because I don't have a deep fryer. The flavor was wonderful, it sounds similar a strange combo; beef, paprika & cumin with raisins, but they are delicious!
01/xxx/2008
This recipe is so yummy! It tastes just like the authintic Chilean Empanadas. I did add a tablespoon of chilean oregano and 2 cloves of chopped garlic. I too baked it instead of frying it. Otherwise, I followed the recipe. I'll definately use this recipe once more!
01/xviii/2014
I did alter this recipe heavily - deplorable... I used the dough recipe, using margarine in identify of shortening, and that was fantastic. I didn't take the spices - I used the residue to brand taco seasoning - so I used my taco seasoning instead! I used chopped onion and green peppers. It was sooooo adept. My begetter who NEVER eats meals had 3 of these!!! He too asked that whatsoever leftovers be put abroad for him. I'yard still in shock! There is no better compliment! The residue of us used sour foam and/or salsa to top them. Oh sooo proficient. Thank you then much for this base of operations recipe!
04/08/2012
I think that this recipe is great. I used a chicken, cheese, and salsa filling. you can too brand these sweetness, with a apple filling. I love the fact that you tin can put so many different things inside of them
06/xiv/2011
the recipe for the crust was perfect! the filling i inverse up a scrap, skipped the raisins and eggs and added chopped garlic and chopped up greenish olives w/ pimentos. they were delicious. fried half and froze the other half.
01/eighteen/2012
i made fried fried cheese burger dumplings it was awesome....
08/xi/2010
These gustatory modality AMAZING! I made these for dinner this night and they were SO yummy. I added garlic powder and a petty extra salt to the meat. Frying them really makes them a lot tastier, too!
05/03/2012
5 stars for the dough, it was great!!! made my ain filling
x/26/2011
Did not utilise the raisins, vinegar or egg, I will effort it next time! These were great! My 14 yr. one-time son wanted empanadas from a local shop. I told him we would make them instead! Volition make them again!!
03/28/2012
This is good!! What inspire me to make this was when I was taking Spanish class and i of the students brought this dish to class for anybody to try. Since I tried this dish, I decided to get to this "recipe site" and look for a recipe for empanadas. Of all recipes for empanadas, I decided to endeavor this one, because it came close to what I was looking for. The only affair unlike I did was instead of difficult-melt eggs, I replaced information technology with chopped potatoes (peeled) and fifty-fifty add together a trivial bit of cinnamon to give it that sweetness. I also similar how raisins enhanced the flavor. Otherwise, this taste smashing and thank you very much!!
03/14/2011
These were not exactly what I was looking for but they were keen.
x/23/2012
This was awesome! Was not hard to make! I am the world'southward worst with rolling out dough, and this was by far the easiest to handle EVER! I married into a German family unit. They brand something very similar called perogies or vranakha. It'southward aforementioned affair just filled with homemade cottage cheese, so I carve up my dough and did both! They loved information technology! Information technology has now been voted in for Friday dinners. It makes up a ton too, so we ate for a few days on 1 batch. O, FYI, we had some fried and some baked: they preferred the baked ones, by consensus vote! We will exist filling these fiddling darlings with baked apples, strawberry jam, chicken mixed with veggies and foam soup (think chicken pot pie!) The list is endless! Thanks So VERY MUCH FOR THIS!
02/03/2010
Bake them at 375 for 15 minutes for a healthy alternative to frying. DELICIOUS!
eleven/27/2013
I must say I really loved the dough. It is perfect although frying it was a pain. Adjacent time I plan to bake. The filling even so I totally changed that since I did not have all the ingredients. I think you put annihilation to your taste and come out a "winner"
08/09/2010
This is pretty good. I added chili paste to the meat. The stuffing is good, but we like a little heat in our food. I broiled the dough, and information technology was alright. It is better to fry it. I would follow her directions on the dough.
07/xv/2007
These empanadas are delicious, and my husband, who is from peru, says they are just about like those he'due south eaten there. He likes them with very hot pepper salsa. I think it's important to deep fry them because they don't really accept much shortening in proportion to the amount of flour. The deep frying gives them a pastry taste rather than a "biscuity" i. Try them!
01/eleven/2011
Fabled recipe, chaff is amazing just the right texture, i did follow some suggestions based on reviews, adding the russet potato and garlic common salt. Also you have to try the cheese only variation, string cheese or mozzarella is perfect. Thank you for a fabled recipe.
07/24/2010
gustatory modality not bad. Alittle dry. But, I see smashing possibilities
01/19/2009
This was not good at all. The dough remained "doughy" no matter how long I fried it. The exterior would be brown & inside would be doughy. We too had to find something else for dinner since it was basically burnt raw dough. I hate throwing food away so give thanks goodness I but made a few before I quit.
eleven/04/2014
I only used the dough for this and created my own stuffing. My hubby and his work buddies, one of whom is southward american and eats these regularly, loved them. His Chilean friend said they were ameliorate than his wifes!
08/12/2007
really practiced. my family was suprised at the raisins. Information technology made for a suprising care for.
03/24/2019
Yo y mi hermanito cocinamos esto para el resto de nuestra familia y a todos les encantó. ¡Muy deliciosa!
06/thirteen/2012
These tasted dandy. Quite a fleck of work, but they tasted very good. I baked these in the oven with good results.
03/06/2010
I used this recipe strictly for the dough. My female parent and I take tried various means of making dough, but they never seemed to come out quite right. This dough comes out great! It'due south just how I call back information technology from Puerto Rico. Information technology does take a good amount of fourth dimension to brand, and it is a challenge without said pastry blender, but it's worth the work if you really want an authentic empanada dough. I used about i/4 cup more than water than was called for, and I besides used extra flour for rolling the dough into disks. Delicious!
08/10/2014
The filling is ok merely I had to add together a lot off extra seasoning to get it right and the dough is very bland which is fine if y'all are planning on making a dessert just if you're adding the pino I would definitely use a different recipe for the dough.
09/11/2011
Well-nigh as good equally my mom'southward. Next fourth dimension i make this i'll omit the vinegar, I though the gustation of it was besides strong.
03/13/2011
i don't care for raisins all that much and then I left them and the vinegar out. Other than that...the pastry and meat were very good. My family unit devoured these tasty meat pies with chunky salsa and sour cream. YUM. Will definitely brand these again!
04/27/2009
Splendid recipe! My Argentine friend thought they were fantastic, so I would recommend this recipe to anyone.
08/15/2010
These were very tasty! I omitted vinegar and raisins. I added some All Spice, beef broth and cooked potato pieces. Information technology gave information technology a dainty flavour. I too broiled these @ 375 for @xv min. flip halfway. I just rubbed beaten egg whites on dough! For the kids I added some cheese. Served with sour cream with a few drops of lemon juice. Yum!
ten/28/2010
Best dough recipe that I have ever tried! I fabricated mine with chicken, potatoes, and cheese. I will endeavor this exact recipe for Turkey Day one thousand, I love raisins. Thanks!!!!!!!
05/24/2008
EASY TO MAKE AND SOOOOOOO GOOD.
12/09/2008
We both liked this recipe. She alleged information technology a keeper. I cheated past using the pre-fabricated Goya empanada wrapper, they are located in your grocers freezer section. Only defrost and ringlet out abit with a rolling pin and add this filling, piece of cake. Now virtually the 2 ingredients everyone comments on, eggs and raisins. I liked both, but I wouldn't go to the trouble to eddy eggs just for this recipe. It would be fine without. Now the raisins actually added a nice sweetness. Thanks for a new household favorite recipe!
12/01/2015
This is a showtime for me. Subsequently a friend from church building fabricated these, I knew I had to give them a try. Pastry intimidates me every bit I don't have a lot of experience with it, and what I've ruined in the past left me discouraged and I decided it's not worth the time, effort, and expense if I terminate up throwing it in the garbage. But... these turned out fantastic! I broiled half of them, and the other one-half I deep-fried. And I accept to say, baked, they are crawly! But, deep-fried..." Awesomer"!!! This will exist THE appetizer for whatsoever and every occasion.
08/xx/2009
Information technology is quicker if you brand the dough in the morning, But now I use iii Pillsbury whorl-out pie doughs to speed information technology up. I only use 1 lb. of meat (change servings to 16). I put fork holes in the empanada so they don't burl and dissever open. I broil it for ten minutes at 350, baste acme to wait better (it made 32). The raisins are great and I add a flake more spice so information technology doesn't taste like sloppy joes. I plant it easy for a beginner melt (but it is time consuming) and the presentation looks great!
08/11/2010
I decided to attempt this on our camping ground trip considering information technology looked really skilful and we could snack on information technology during the twenty-four hours. Fantastic!! We used our Dutch Oven to brownish the meat and and so fried information technology in there too! I premixed all of the spices in a baggie at home and used pre-fabricated empanada wraps I got at the grocery store to make information technology easier.
01/07/2018
This is a review for the dough only, I used a different filling. Absolutely PERFECT crispy bubbly dough, not difficult at all to make. I can't imagine why someone would exercise baked empanadas when these are and then elementary to practise, and vastly superior. Three tips: Showtime, if you don't have a pastry dough cutter, you can use the tip of a wire whisk. Merely poke it down into the flour speedily and repeatedly like an ice pick for virtually four minutes. 2d, this would non come together every bit a ball for me without a picayune kneading. About thirty seconds on a floured counter was all it took. Your mileage may vary, I think the water temperature makes a difference here. Finally, during the frying phase, I did two batches. The get-go I fried on i side and and so turned about half way, and then turned again correct near the end. The second batch I did the exact same, EXCEPT I basted the meridian with a giant spoon for the commencement minute. Adjacent time, I'k basting every batch, that gave a much improve bubbly crust.
04/01/2008
I should take expected that these would be so fatty when frying. There was just besides much dough and information technology was so greasy. Next time I will bake, definitely. We could only swallow ane each. Besides this, you really need to add more fillings. Nosotros used spicy sausage, egg, ruby meat, cheese, onion, and mixed it upward.
09/15/2008
DA BOMB! Upped the cumin and paprika and added a few pats of butter and a little more common salt to the dough. I questioned the raisins and egg, merely they are succulent! The raisins add together just a hint of sugariness to cut through the richness. I besides made some empanadas with but meat & cheese. Married man loved those!
07/06/2012
I used my own filling recipe (basis beefiness onion garlic, smoked paprika, Mexican oregano) I sauteed information technology all together and drained it well and added bread crumbs and an egg. I rolled the pastry very thin and did non poke holes in them. They were well sealed and did not leak. The crust puffed upwards in the peanut oil in my deep fryer very nicely. Really good pastry for the fryer.
04/20/2018
Recommended!!! I made this empanada dough before this week, just I used my ain recipes for the fillings. I fabricated some with a pork filling and others with a shrimp filling. I made the dough just as the recipe states, withal, I did add a piddling baking powder so they would puff up a little when fried... The recipe made xvi large empanadas. My husband and his son raved about them and I loved them as well! They were delicious re-heated and I also froze some to exam how they would be afterwards--they were great! I posted a photograph of the shrimp empanadas... have a look! P.S. This is my get-go effort at making empanadas and I am sticking with this recipe because it's bang-up and there's no reason to look whatsoever further! In addition to that my step-son said they were better than the empanadas he had in NYC!
09/18/2017
Near of them bankrupt open. That made a bland, no flavor filling inedible, and the product a throw abroad. Fourth dimension consuming, lackluster flavor, not flavory to await out poor alibi for an AR recipe. Not one of the 5 star ratings followed the recipe. Then, the dough was OK. The rest, figure out anything, except what the recipe calls for on a filling.
01/26/2017
I made these for New Years eve party and they were a hit! anybody loved them! will be making again soon!!
08/21/2008
They tasted great, i didnt make them with ground beef, but only cheese. The dough was a trivial hard to get it "just right" merely at the end they tasted crawly!!!
04/05/2020
Used vegan crumbles
01/26/2010
These were good! Only changes I made were that I added some garlic powder and some chili powder and I baked them. The kids liked them so that's good. I think they'd be amend fried (what isn't?) but i wanted to go the healthy route :)
10/27/2009
I don't know what I did incorrect, simply information technology was very very dry and tasted like eating dry hamburger. I've had these before though and they are very good...when fabricated correctly.
01/07/2015
My kids Dearest THESE! My daughter is super picky and I can put pork or beefiness or chicken in them with onions and cheese and she devours them!!!!! This reciepe was a wonderful find for my family
01/03/2016
I did not brand the dough recommended in this recipe; instead I used a pre-made refridgerated piecrust and baked them in the oven (next time I volition need 2 boxes of dough, I had plenty of meat leftover). I cutting the dough with the rim of a large drinking drinking glass and made small appetizer sized empanadas. I added sliced greenish olives to the recipe instead of the raisins and served them warm with a chimichurri sauce. My family unit loved them and are already asking when I can make them again.
06/twenty/2008
These are really good... one of the nice things is that you lot can change the filling. You really could put just nigh anything in them...
01/02/2019
I will definitely make these again. This is my family's New Year's Day traditional meal. It was nice to have an exact recipe every bit opposed to my yearly guess at ingredients and amounts. We also substitute pie filling for the meat filling for a yummy dessert.
03/thirty/2009
These are SO yummy! I 1/2 the dough and left the meat mixture the same and ended up having more than then enough meat. Nosotros didn't have any raisins so I didn't put them in, if you're a niggling weirded out by the raisins (like nosotros kind of were) yous don't need to advert them. I did however ad a green pepper to the meat mixture, and that only added a little more zing. As well nosotros dipped our Empanadas in guacamole which was a prissy compliment, although not needed as the empanadas were overnice a juicy.
08/12/2020
I simply made the dough it came out bang-up simply used some Sazon for color added it in the h2o and put information technology in my food processor with dough attachment and permit it balance for an hour and I did permit it rest for 15 mins when I took it out the fridge and it was great.
10/28/2016
Delicious, flaky crust filled with flavorful meat. I am in dearest. I have never had an empanada before, and these are astonishing. I am calculation these to my "must make again presently" folder. The only thing unlike that I did on the recipe was to substitute the shortening for lard, because I didn't have any shortening. They take a while to make, so give yourself most iii hours. Merely they are completely worth it!
06/xx/2017
I made the dough from this recipe just but I love it. instead of water I used Veggie stock to give a little nutrition to the dough. it is delicious! Thanks for sharing
01/03/2018
this dough was delicious! information technology fried up very dainty I volition never purchase frozen disc again.
08/10/2016
Succulent! I used golden raisins and these were literally scarfed up and gone in a flash! Thank you so much!
01/28/2014
Seriously the best! They were so good the only thing I did different was add taco mix to the meat to add together flavour but the dough was to die for!
08/23/2015
I love making anything from scratch, particularly when it comes to dough. at offset glance the dough recipe looks mode likewise uncomplicated, and didn't take any butter element. as tempting as it was for me to tweak information technology, I kept the recipe as is. I am then glad I did! information technology was on point! flaky and just the right amount of chew...absolutely delicious. as for the filling I substituted more meat because I only had a piffling less than 1/2 a lb of basis beef, and then I added half a link of jalepeno Italian sausage. I also added a few cloves of garlic...because what's onions without garlic? and because we live in the due south, everything tastes ameliorate with Creole seasoning.
06/20/2015
I halved the recipe and modified information technology a bit. I added chorizo, used half a pound of ground beef (lxxx/20), used nigh ii/3 of the spices later I had measured them out together in a pocket-size bowl, added a little garlic powder, and brushed them with eggwash and baked them. I baked them at 350 degrees but they took a long time, side by side time I would broil them at a higher temperature for a shorter amount of fourth dimension. The crust came out a little too crunchy - but practiced, nonetheless. I LOVED the filling as I made it - the raisins and egg were actually slap-up additions; I admit I was skeptical! This made viii empanadas for me - I always tend to oversize things, though. Not bad dinner, would make again!
01/07/2018
This was yummy!! Definitely recommend making the dough, DELICIOUS!! Next time I'm going to add together more onion and maybe garlic (only because I love garlic).
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Source: https://www.allrecipes.com/recipe/71805/fried-empanadas/
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