How to make it
4 steps. Take it one step at a time.
Mix the flour and salt
In a large bowl, mix the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the warm water and knead until a smooth dough forms. Wrap in plastic and let rest for 15 minutes.
15 minIn a skillet over medium heat, brown the ground beef
In a skillet over medium heat, brown the ground beef with onion, garlic, and diced potatoes. Season with cumin, paprika, salt, and pepper. Cook until potatoes are tender and meat is fully cooked. Let the filling cool.
Roll out the dough
Roll out the dough on a floured surface to about 1/8 inch thickness. Cut out small circles using a round cutter. Place a small spoonful of filling in the center of each circle. Fold over and seal the edges with a fork.
Heat oil in a heavy pot
Heat oil in a heavy pot to 350°F (177°C). Fry the empanaditas in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels before serving.
3 min
A little kitchen wisdom
For a lighter version, you can bake these at 400°F (204°C) for about 20 minutes instead of frying. Ensure the potato cubes are cut very small so they cook through quickly.
