Elevate your taste buds: how to create ultimate beef and cheese empanadas with a crispy crust

Indulge in the tantalizing world of empanadas, where crispy pastry embraces a savory filling of tender beef and melted cheese. This blog post will guide you through the culinary journey of creating these delectable treats, from preparing the dough to perfecting the filling. Get ready to embark on a taste adventure that will leave you craving more!

Gathering the Ingredients

Before embarking on this culinary adventure, gather the essential ingredients:

• For the Dough:
• All-purpose flour
• Salt
• Baking powder
• Vegetable shortening
• Water

• For the Filling:
• Ground beef
• Onion
• Bell pepper
• Garlic
• Cumin
• Chili powder
• Salt and pepper
• Shredded cheddar cheese

Preparing the Dough

1. Combine Dry Ingredients: In a large bowl, whisk together flour, salt, and baking powder.
2. Cut in Shortening: Use a pastry cutter or two knives to cut the vegetable shortening into the dry ingredients until it resembles coarse crumbs.
3. Add Water: Gradually add cold water, 1 tablespoon at a time, while mixing until the dough just comes together. Avoid overmixing.
4. Knead and Rest: Turn the dough out onto a lightly floured surface and knead for a few minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Creating the Filling

1. Brown Ground Beef: Heat a skillet over medium heat and brown the ground beef. Drain any excess fat.
2. Sauté Vegetables: Add chopped onion, bell pepper, and garlic to the skillet and sauté until softened.
3. Season and Simmer: Stir in cumin, chili powder, salt, and pepper. Reduce heat and simmer for 15-20 minutes, or until the vegetables are tender and the liquid has reduced.
4. Add Cheese: Remove the skillet from heat and stir in the shredded cheddar cheese.

Assembling the Empanadas

1. Roll Out Dough: Divide the dough into golf ball-sized pieces and roll them out into thin circles on a lightly floured surface.
2. Spoon in Filling: Place a spoonful of the beef and cheese filling in the center of each circle.
3. Fold and Seal: Fold the dough over the filling, forming a half-moon shape. Use a fork to seal the edges.
4. Cut Vents: Cut small slits in the top of each empanada to allow steam to escape.

Frying the Empanadas

1. Heat Oil: Heat vegetable oil in a deep fryer or large skillet to 375°F (190°C).
2. Fry Empanadas: Carefully drop the empanadas into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.
3. Drain and Serve: Remove the empanadas from the oil and drain them on paper towels. Serve hot with your favorite dipping sauce.

Perfecting the Taste

• Seasoning: Adjust the seasonings in the filling to your preference.
• Cheese Options: Experiment with different types of cheese, such as mozzarella, Monterey Jack, or queso fresco.
• Dipping Sauces: Serve with a variety of dipping sauces, such as salsa, guacamole, or sour cream.

Variations

• Vegetarian Empanadas: Replace the ground beef with black beans or lentils.
• Spicy Empanadas: Add chopped jalapeños or chipotle peppers to the filling.
• Baked Empanadas: Brush the empanadas with melted butter and bake them at 400°F (200°C) for 15-20 minutes, or until golden brown.

The Finishing Touch

Sprinkle chopped cilantro or green onions over the empanadas for a vibrant garnish.

Summary: Savor the Culinary Delight

With this comprehensive guide, you now possess the culinary knowledge to create exceptional beef and cheese empanadas that will tantalize your taste buds. Impress your family and friends with these crispy and flavorful treats that are sure to become a favorite.

Basics You Wanted To Know

Q: What can I do if my dough is too dry?
A: Add a little more cold water, 1 tablespoon at a time, and knead until the dough comes together.

Q: Why are my empanadas soggy?
A: Make sure to drain the empanadas on paper towels after frying to remove excess oil.

Q: Can I freeze empanadas?
A: Yes, you can freeze uncooked empanadas for up to 3 months. Thaw them in the refrigerator overnight before frying.