The Perfect Empanada: Deidre Pujols
The Perfect Empanada by Deidre Pujols
In Latin and South America, empanadas are a hugely popular pastry dish that can be eaten at any time of day as a meal or even as a snack. When it comes to the empanada filling, different countries have their favorite ingredients for creating the dish, altering the fillings to reflect their own tastes and what is readily available. I will often make my own empanada dough as well. For your first time out, buying a package of pre-made empanada discs will save a lot of time and allow you to focus more on the filling. This recipe is a favorite in my house, and I hope it becomes a favorite in your home as well!
1 pound ground beef
1 teaspoon garlic salt
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 medium onion, chopped
1 large tomato, chopped
5 cloves minced garlic
1 teaspoon cumin
1 large chicken bouillon cube
¼ cup of water
Vegetable oil for frying
1 package of empanada discs
In a large sauté pan, cook the ground beef with garlic salt on medium-high heat. In
a colander, add the meat to drain the oil and set aside. In the same sauté pan, add all the remaining ingredients except the frying oil and the empanada discs. Cook over medium-low heat for about 10-15 minutes.
Add the cooked ground beef to the sautéed ingredients and cook for an additional 10 minutes on low heat. Separate the empanada discs by laying them flat on wax paper that has been lightly sprayed with non-stick cooking spray. This will help keep the dough from sticking. Add about 2 tablespoons of mixture to each empanada disc and fold in half. Seal discs by pushing the edges together with a fork.
Fill a medium caldero half full with vegetable oil. Heat on medium heat until oil
sizzles with a fork test. Fry the empanadas until they are golden brown on both sides. Lay cooked empanadas on a napkin to drain any extra oil. Serve the empanadas with the Aioli Dip.
1 cup mayonnaise
1 tablespoon adobo sauce
¼ cup of minced cilantro (optional)
In a bowl, mix the mayonnaise and adobo sauce with the juice from the lime and the cilantro if desired.
Deidre Pujols is the wife of Albert Pujols and the founder of Pujols Kitchen.