Crispy Fried Beef Empanadas with Quick Chimichurri

Directions

1. Mix and rest the dough

   Whisk the flour, baking powder and 1/2 teaspoon of the salt in a large bowl. Cut in the chilled shortening with a pastry blender or fingertips until the mixture resembles coarse crumbs. Stir in 3/4 cup warm water until a shaggy dough forms, adding the extra water 1 tablespoon at a time only if dry flour remains. Knead for 2 minutes until smooth, cover and rest at room temperature for 30 minutes.

2. Brown the beef

   Heat the olive oil in a wide 12-inch skillet over medium-high heat. Add the beef in a thin layer and leave it undisturbed for 2 minutes. Break it into small crumbles and cook for 3 to 4 minutes more, until browned and the thickest crumbles reach 160°F. Transfer the beef to a plate, leaving about 1 tablespoon fat in the skillet.

3. Cook down the onion filling

   Reduce the heat to medium. Add the onion and remaining 1 teaspoon salt; cook for 7 to 9 minutes, stirring often, until soft and lightly golden. Stir in the garlic, paprika, cumin, oregano and black pepper for 30 seconds. Return the beef and any juices to the skillet, add the roasted pepper and cook for 2 minutes, until no liquid pools on the bottom. Remove from the heat, fold in the parsley and spread the filling on a rimmed plate. Refrigerate for 20 minutes, until cool.

4. Roll twelve wrappers

   Divide the rested dough into 12 equal pieces, about 60 grams each. On a lightly floured surface, roll each piece into a 6-inch round about 1/8 inch thick. Keep the unrolled pieces covered so their surfaces remain pliable.

5. Fill and fork-seal

   Place a scant 1/3 cup cooled filling just off-center on each round, leaving a 1/2-inch border. Lightly dampen the border with water, fold the dough over and press out trapped air. Seal firmly with a fork, then set the empanadas on a parchment-lined pan and keep them covered while the oil heats.

6. Heat the oil safely

   Pour the neutral oil into a dry 5- to 6-quart Dutch oven; it should be about 2 inches deep and remain well below halfway up the pot. Clip on a deep-fry thermometer and heat over medium to 350°F. Keep the pot uncovered, turn pan handles inward and have a sheet pan fitted with a wire rack ready. Never add water or damp utensils to hot oil.

7. Fry until blistered and crisp

   Lower 2 empanadas into the 350°F oil with a spider or slotted spoon. Fry for 3 to 4 minutes, turning once, until blistered and evenly deep golden; keep the oil between 340°F and 360°F. Drain on the wire rack and return the oil to 350°F before each batch. Rest for 8 minutes before splitting because the filling stays very hot.

8. Mix the chimichurri and match the photographed finish

   Stir the 1/2 cup parsley, grated garlic, red wine vinegar, red pepper flakes and 1/4 teaspoon salt together. Slowly stir in the extra-virgin olive oil. Split one rested empanada to confirm the beef filling is hot, then spoon chimichurri over the crisp pastries as shown in the photograph. Serve the remaining sauce alongside.

Why this works

Swaps & notes

Easy swaps

• For a faster version, use twelve 6-inch refrigerated empanada discs labeled for frying; thaw according to the package and begin with the filling.
• Ground turkey can replace the beef. Add 2 teaspoons extra olive oil and cook the turkey to 165°F before proceeding.
• Use finely diced poblano instead of roasted red pepper; sauté it with the onion until completely tender and dry.
• For a less spicy flavor, use regular sweet paprika. For gentle warmth, replace 1/2 teaspoon with smoked hot paprika rather than adding wet hot sauce to the filling.

Cook notes

• Cool, dry filling is essential: warm or wet filling softens the wrapper and weakens the seam before frying.
• A thermometer matters more than the clock. Oil below 340°F produces greasy pastry, while oil above 365°F browns the outside before the dough crisps through.
• Stir the chimichurri before serving because the vinegar settles below the oil; spoon it on only after frying so the crust stays crisp.
• Let used oil cool completely in the covered pot, strain it if reusing, and never pour oil down a drain. The nutrition estimate includes absorbed frying oil and chimichurri.

Storage

Refrigerate cooled empanadas in a shallow airtight container within 2 hours and use within 4 days; keep chimichurri in a separate sealed jar for up to 4 days. Reheat empanadas on a wire rack over a sheet pan at 375°F for 10 to 14 minutes, until the centers reach 165°F; microwaving softens the crust. Freeze assembled, uncooked empanadas on a sheet pan until firm, then bag for up to 2 months. Thaw overnight in the refrigerator before frying so ice crystals cannot splatter in hot oil.

Questions