Prep Time: 50 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 1 hour
Total Time: 3 hours
4 ½ cups all-purpose flour
1 ½ tsp. salt
½ cup shortening
One ¼ cups water, or as needed
2 tbsp. olive oil One small onion, chopped
1 ½ lb ground beef
2 tbsp. paprika
1 tbsp. Cumin
½ tsp. ground black pepper
One pinch of salt
½ cup of raisins
1 tbsp. white vinegar
Two large hard-cooked eggs, peeled and chopped
1 quart oil for frying or as needed
Creating the dough Salt and flour are combined in a medium bowl. Using a pastry blender, incorporate shortening until the mixture resembles coarse crumbs.
While stirring with a fork, a few tsp. of water should be added until the mixture comes together. Flatten somewhat after patting into a ball.
Wrap in plastic wrap, then place in the fridge for one hour. While the dough is chilling, prepare the filling: A big skillet with medium heat is used to heat the oil. Add the onion and simmer for 5 minutes or until soft.
Add the beef, paprika, cumin, pepper, and salt. Cook and stir for 5 to 7 minutes or until the meat is browned and crumbly.
Excess fat should be drained before adding raisins and vinegar. For about an hour, cover and chill in the refrigerator. Take the dough and filling out of the fridge.
Create twenty-four 2-inch balls of dough. Add scrambled eggs to the filling and stir. To 365 degrees F (180 degrees C) in a deep fryer.
Roll one dough ball into a thin circle on a floured board while the oil is heating. Fold the dough into a half-moon shape, place some filling in the center, and seal the edges with your fingers.
Fill and shape the remaining empanadas as before. Fry 1 to 2 empanadas at a time, working in batches, in heated oil until browned, about 2 1/2 minutes per side. On paper towels, drain. Serve warm.