3 cups all-purpose flour, plus more for the work surface
Empanada Filling
2 tablespoons olive oil
Empanada Dough (see Cook's Note, below)
1 tablespoon baking powder
Aioli Dip
1 tablespoon adobo sauce
Empanada Filling
1 pound ground beef
Empanada Dough (see Cook's Note, below)
2 teaspoons sugar
Aioli Dip
Juice of 1/2 lime
Empanada Filling
1 tablespoon garlic salt
Empanada Dough (see Cook's Note, below)
Pinch salt
Empanada Filling
2 tablespoons tomato paste
Empanada Dough (see Cook's Note, below)
1/2 cup lard or shortening
Empanada Filling
2 tablespoons vinegar
Empanada Dough (see Cook's Note, below)
1 egg
Empanada Filling
2 teaspoons ground cumin
1 teaspoon chili powder
Empanada Dough (see Cook's Note, below)
3/4 cup chicken stock
Empanada Filling
1 teaspoon dried oregano
1 teaspoon seasoned salt
5 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
Oil or shortening, for frying
Instructions
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Cook's Note: Goya makes empanada disks, but if you cannot find them or prefer fresh, you can make your own following this recipe.
For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)
Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
