BEEF EMPANADAS

“Empanada is just like the word dumpling and can encompass SO MANY things. There are tons of empanadas that you can make, but I was looking up a traditional Argentinian empanada. Unfortunately I was missing a handful of the spices, so I improvised with the resources I had on hand. Empanadas are amazing fried pockets of goodness and I love to eat them.”

FILLING INGREDIENTS (per person):

  • 1 lb ground beef

  • 1 can tomato paste

  • 1 can green hatch chilis

  • 1/2 onion

  • 1 tsp Mexican seasoning

  • 1 tsp salt

OTHER INGREDIENTS:

  • ~50 wraps (either wonton wraps or handmade wraps)

  • Hand made wraps:

    • 3 cups flour

    • 1 egg

    • 1 tsp salt

    • 2 tablespoon oil

  • half cup of oil in a pot

  • Cast iron skillet

DIRECTIONS:

  1. FRY YOUR ONIONS IN A SKILLET

  2. COMBINE ALL OF YOUR FILLING INGREDIENTS IN A BOWL AND MIX

  3. TAKE A BIG SCOOP OF FILL AND PUT IN THE CENTER OF THE WRAP

  4. TAKE THE TWO SIDES AND PRESS THEM TOGETHER AND PUSH OUT THE AIR. FOLD THE EDGES

    OVER ITSELF AND CREATE A BRAIDED LOOK. CONTINUE UNTIL ALL ARE FOLDED !

  5. HEAT UP YOUR OIL TO ABOUT 350 DEGREES AND PLACE THE DUMPLINGS IN WITHOUT TOUCHING

  6. ONCE THEY ARE GOLDEN BROWN ON BOTH SIDES, THEY ARE READY TO GO ! PUT THEM ON A PAPER TOWEL TO DRAIN AND

  7. TRY NOT TO BURN YOUR MOUTH OFF. AND THEN ENJOY !