Emilie Meyer
Empanadas are a delicious and versatile dish that can be enjoyed in many ways, but have you ever tried pan-frying them? Pan-fried empanadas are a classic and mouthwatering option that can be easily made at home. With a crispy, golden exterior and a variety of fillings to choose from, pan-fried empanadas are a tempting treat that can be served as a quick meal or a tasty appetizer. In this discussion, we will delve into the world of pan-fried empanadas, exploring recipes, cooking techniques, and the endless possibilities for customization. Whether you're a novice or a seasoned chef, get ready to indulge in the delights of crispy, fried empanadas that will satisfy any craving.
| Characteristics | Values |
|---|---|
| Pan-fried empanadas | Possible |
| Frying oil | Canola, peanut, corn, olive, or other neutral oil |
| Oil temperature | 350°F |
| Oil depth | 1.5–2 inches |
| Frying time | 2–3 minutes on each side |
| Frying pan | Large skillet |
| Frying technique | Fry 2–4 empanadas at a time, flipping halfway |
| Dough | All-purpose flour, ice water, and salt |
| Dough thickness | 2–3 mm |
| Filling | Beef, cheese, chicken stock, raisins, herbs, spices, etc. |
| Filling technique | Seal the filling inside the dough before frying |
| Storage | Refrigerate cooked empanadas for up to 3 days |
| Freezing | Wrap uncooked empanadas and freeze for up to 3 months |
| Reheating | Follow the original cooking method for best results |
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What You'll Learn
Pan-fried empanadas can be made with cheese
Yes, you can pan-fry empanadas, and you can certainly make them with cheese! In fact, cheese empanadas are a popular choice. You can make them with ground beef, chicken, or just cheese, and you can serve them with a cheese sauce, BBQ-ish sour cream dip, or honey mustard.
To make pan-fried cheese empanadas, you will need all-purpose flour, salt, oil, and cold water for the dough. For the filling, you will need cheese, and you can add ground beef or chicken if you like. First, make the filling so that it can cool while you make the dough. To make the dough, combine flour, salt, and oil in a bowl and mix. Then, slowly add cold water, a tablespoon at a time, and mix until the dough becomes coarse and crumbly. Shape the dough into a disk, wrap it in plastic wrap, and chill it in the fridge for about 30 minutes. After the dough has rested, cut the disk into triangles or balls. Roll out each piece into a circle, place the filling in the center, and seal the empanadas by moistening the edges with water and pressing them together.
To pan-fry the empanadas, heat a large skillet over medium/high heat and add 2 cups of oil. When the oil is hot, place 2-4 empanadas in the skillet and fry for 2-3 minutes on each side, or until golden brown. You can also add some taco meat to your empanadas for a heartier option. Just add a tablespoon of ground beef taco meat topped with a tablespoon of cheese, then seal and cook as directed.
You can serve these empanadas with a tomatillo salsa, or as an appetizer. They can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
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You can use a tortilla press to make the dough
Empanadas are a versatile dish that can be made with a variety of fillings. Making homemade empanada dough is not as difficult as one might think. In fact, if you know how to make homemade flour tortillas, you already know how to make empanada dough. The main differences are that empanada dough uses ice water instead of hot water, and any all-purpose flour will work.
Many recipes instruct you to roll out the dough and cut circles, but this can be wasteful and challenging. Instead, you can use a tortilla press to make perfect rounds every time. First, measure out balls of dough that are about 50 grams or a little less than 2 ounces. Then, place the dough balls in a plastic bag for one to two hours. This rest time allows the gluten in the dough to relax, which is essential for pressing. If you skip this step, the dough will contract dramatically. You can find tortilla presses in most Latin markets or online. Be sure to select a heavy iron press, not aluminium.
Once the dough has rested, line the tortilla press with two pieces of plastic cut from a plastic bag. Place one of the balls in the centre and squash it into a round. You can also place the dough between parchment paper and then roll it flat. The dough should be about 2-3mm thick.
After pressing the dough, you can fill and fold your empanadas. Add 2-3 tablespoons of filling to the centre and pinch the edges together. Use a little water to moisten the outer edge and ensure a good seal. You can also use a fork to press and seal the edges. For a classic empanada design, press and twist the edges together with your hands.
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Filling options include beef and raisins
Empanadas are delicious handheld pies with a flaky pastry wrapper and a luscious filling. They can be baked or fried, and the filling options are endless. One popular choice is beef and raisins, a combination that is traditional in Latin America. The sweetness of the raisins balances the spices in the beef filling, while the sharp, sudden brine of the green olive keeps the raisin sweetness from overpowering.
To make fried beef and raisin empanadas, you'll first want to make the filling so that it can cool while you prepare the dough. Start by heating some oil in a large saute pan over medium-high heat. Add ground beef and cook, breaking it up into small pieces, until the beef is almost done. Transfer the beef to a bowl, leaving the fat in the pan. Add chopped onions and peppers to the pan, along with the spices and herbs, and saute until translucent. Add the chicken stock and the reserved beef, along with raisins, and simmer until most of the liquid has cooked out. Let the filling cool.
For the dough, you can follow a basic empanada dough recipe or use store-bought puff pastry dough. Roll the dough on a floured surface until it's about 1/8 inch thick, then cut it into 3-inch rounds. You can also form the dough into balls, let them rest, and then use a tortilla press to create perfect rounds. Spoon a couple of teaspoons of filling onto one side of the dough round. Moisten the edges with water to help seal the empanada, then fold the dough over and crimp the edges with a fork.
Heat a frying pan with canola oil, peanut oil, or corn oil to a depth of at least 1 1/2 inches, and bring it to 350°F. Fry the empanadas in batches, being careful not to crowd the pan. Enjoy your golden, crispy, and flaky empanadas!
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Empanadas can be frozen and reheated
To reheat frozen empanadas, first, thaw them for an hour before baking. You can also put them in the microwave for 60 seconds if you can't wait, and then finish them off in a toaster oven for a crispier texture. However, it is recommended that you avoid microwaving empanadas as it can make them dry.
If you are reheating from frozen, wrap them in foil and place them in the oven at 350 °F for 30 minutes. Then, unwrap them and leave them in for another 15-30 minutes, depending on their size. You can also start them in the microwave for 1-2 minutes, then another 1-2 minutes on the other side, before finishing them in the oven for 10-20 minutes.
Remember, you are only warming up the empanadas, so be careful not to overcook them.
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Use 2 cups of oil in a skillet to fry
Frying empanadas is a delicate process, and the amount of oil used is crucial. Using 2 cups of oil in a skillet is a good amount to ensure your empanadas fry evenly and achieve that desirable golden brown colour.
First, prepare your filling. This can be done ahead of time and chilled until needed, which is recommended as you don't want a wet filling that will cause the dough to become soggy and prone to leaking. A beef, raisin, and egg filling is a popular choice, but you can also try chorizo, potato, and cheese, or experiment with different combinations of meat, vegetables, and spices.
Next, make your dough. The dough should be soft and pliable, and lard is often recommended as the best fat to use, although oil will also work. Roll the dough out to about 1/8" thickness and cut into circles. Place your filling in the centre of each circle, keeping it at least 1/2 inch away from the edges, as you will need to seal the dough well to prevent leaks when frying.
Now you are ready to fry. Heat your 2 cups of oil in a large skillet over medium heat. You want the oil to reach a temperature of around 350-365°F. Slip a few empanadas into the hot oil, bottom side down. Fry until golden, which should take around 2-3 minutes, then flip and cook the other side. When both sides are golden brown, remove the empanadas from the oil and place them on a wire rack to cool and drain.
It is important to maintain the temperature of the oil throughout the cooking process, and you may need to adjust the heat to keep it consistent. Fry the empanadas in batches so as not to overcrowd the pan, which can reduce the oil temperature and affect the cooking of the dough.
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Frequently asked questions
Pan-frying empanadas is a great way to get that classic crispy texture. First, make your filling and let it cool while you make the dough. Then, roll out your dough and cut it into circles. Add your filling to the centre, moisten the edges with water, fold over, and seal. Next, heat 2 cups of oil in a large skillet over medium-high heat. Fry the empanadas for 2-3 minutes on each side, or until golden brown.
You should use an oil with a high smoke point, such as canola, peanut, or corn oil.
Yes, you can freeze uncooked empanadas for later. Wrap them individually in parchment paper and store them in a freezer bag for up to 3 months. When you're ready to cook them, follow the same pan-frying instructions without defrosting them first.
