Fried Empanadas

Fried Empanadas

111
CNCOOK 2

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

2 h 20 m servings 528 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 46.2 g
  • 71%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a medium bowl, stir together the flour and salt. Cut in shortening 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 plastic wrap and refrigerate for 1 hour.
  2. Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
  3. Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
  4. Heat oil in a deep-fryer to 365 degrees F (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 paper towels, and serve hot.

Footnotes

  • Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews

111
  1. 145 Ratings

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Most helpful positive review

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, u...

Most helpful critical review

I am not sure what I did wrong. My dough was nothing like the finished product of a lot of the photos on this site. I do see some photos that look like mine did-which was pale white and very bl...

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, u...

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...

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...

i LOVED these. our fryer doesn't work anymore so i just baked them in a 400 degree oven [coating it with a little bit of olive oil]. my whole family thought they were great. the empanadas were V...

this is just like the Chilean empanadas that my grandma just to make. No one understands empanadas until they have one of these little pies filled with goodness. Great! Thanks.

This is the only empanada recipe that I've tried and I see no reason to look further! So good that my family can hardly wait for them to cool. I think the raisins add such great flavor - I like ...

Even if you choose not to use the filling part of this recipe, you MUST try making this dough! It was incredible. I halved the dough for a pound of chicken and first of all, I have to say that I...

This dough is on point! I was in La Serena, Chile earlier in the year and dined on Empanada Carisco; the best I've ever had. This dough is just as flaky and crispy. I made my own filling: 4 cho...

These were great!!!! I did change the recipe a little. I didn't add hard boiled eggs or the raisins. I did add cheese. They were great just like the ones you would get at your favorite Mexi...