Name: Beef Empañadas
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 10 empanadas
Ingredients: 2 hard-boiled large eggs; 1/2 medium onion, finely chopped; 1 tablespoon olive oil; 1 garlic clove, finely chopped; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 3/4 pound ground beef chuck; 2 tablespoons raisins; 1 1/2 tablespoons chopped pimiento-stuffed olives; 1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped; 1 package frozen empanada pastry disks, thawed; About 4 cups vegetable oil; a deep-fat thermometer

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Beef EmpañadasRomulo Yanes

The exquisitely fragrant beefy filling in our take on these classic Central and South American pastries draws on a number of influences—Chilean, Puerto Rican, and Argentinean. Traditionally eaten as street food, empanadas are ideal for snacking on the go but are just as satisfying to sit down to for a simple dinner.

Cooks' note

Empanadas can be brushed with oil and baked on an oiled baking sheet in a 425°F oven until golden, about 10 minutes. (They will not be as crisp as fried empanadas.)

Recipe notes

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