Crispy Corned Beef Empanada
These crispy corned beef empanadas are filled with savory corned beef, potatoes, and carrots wrapped in a homemade dough and fried until golden brown and crispy.
Servings 28 pieces
Equipment
- Large mixing bowl
- Frying pan or skillet
- Spatula or wooden spoon
- Measuring cups and measuring spoons
- Knife
- Cutting board
- Rolling Pin
- Kitchen scale (helpful for dividing 30g dough portions)
- Deep frying pan or pot
- Slotted spoon or spider strainer
- Cooling rack or plate lined with paper towels
Ingredients
Filling
- cooking oil
- 5 cloves garlic, minced
- 1 large onion, minced
- 200 g potatoes, diced
- 200 g carrots, diced
- Salt and pepper, to taste
- 1 beef cube
- 1 cup water
- 3 cans corned beef (250 g each)
Dough
- 4 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 55 g shortening
- 55 g margarine
- 1 cup cold water
For Frying
- Cooking oil, for deep frying
Instructions
Prepare the Filling
- Heat oil in a pan over medium heat. Sauté the garlic until fragrant and lightly golden.
- Add the onion and cook until softened.
- Add the diced potatoes and carrots. Season with salt and pepper, then add the beef cube. Stir well.
- Pour in the water, cover, and cook until the vegetables are tender.
- Add the corned beef and cook, stirring constantly, until the mixture thickens and the excess liquid has evaporated.
- Transfer the filling to a bowl and let it cool completely before assembling the empanadas.
Prepare the Dough
- In a large bowl, combine the flour, salt, and sugar. Mix it well
- Add the shortening and margarine. Rub them into the flour until the mixture resembles coarse crumbs.
- Gradually pour in the cold water while mixing until a soft dough forms.
- Cover the dough and let it rest for 15 minutes.
Assemble the Empanadas
- Divide the dough into 30 g portions.
- Flatten each portion into a circle.
- Place a spoonful of the cooled filling in the center.
- Fold the dough over the filling and seal the edges by pleating them tightly.
Fry the Empanadas
- Heat enough cooking oil in a deep pan over medium heat.
- Fry the empanadas in batches until golden brown and crispy on both sides.
- Drain on paper towels or a wire rack before serving.
Notes
Tips
- Use your preferred brand of canned corned beef. I used 3 cans (260g each), but any good-quality canned corned beef will work.
- Let the filling cool completely before assembling to prevent the dough from becoming soft and difficult to seal.
- Keep the dough covered while shaping to prevent it from drying out.
- Seal the edges tightly by pleating or crimping to prevent the filling from leaking during frying.
- Fry over medium heat until the empanadas are golden brown and crispy.
- Drain on a wire rack or paper towels to remove excess oil and keep the empanadas crispy.
- For make-ahead storage, freeze the uncooked empanadas in a single layer until firm, then transfer them to a freezer-safe bag or container for up to 2 months.
- To cook from frozen, fry the empanadas directly from the freezer over medium heat. There is no need to thaw—simply add a few extra minutes to the cooking time until golden brown and cooked through.