Ground beef seasoned with cumin and roasted red pepper is enclosed in half-moon pastry pockets and fried in hot oil until golden. This Cuban street-food classic brings empanadas to the home kitchen with affordable ingredients.
Sauté the onion in olive oil until softened, then add the ground beef. Cook, stirring, until it changes color.
Add the roasted red pepper, crushed garlic, cumin, and tomato paste to the beef. Sauté for 5 more minutes, then remove from the heat.
Spread the seasoned filling on a large plate and let it cool at room temperature for 10 minutes; hot filling can soften and tear the pastry.
Place a spoonful of cooled filling in the center of each prepared pastry disk. Moisten the edges with egg, fold into a half-moon shape, and press firmly with a fork to seal.
Heat the frying oil over medium heat. Fry the empanadas for 4 minutes, until golden on both sides, then drain them on paper towels.
Do not let the oil get too hot when frying the empanadas; excessively hot oil can brown the outside quickly while leaving the inside raw. Allergens: contains egg and gluten (pastry).
Harcı kavururken kimyonu bir tatlı kaşığı yerine bolca, neredeyse iki katı koydum; ev kimyon kokusuyla doldu ve aile çok beğendi. Kızartma yağını ateşten almadan önce bir dilim ekmek atıp kızardığını kontrol ettim, tam kıvamındaydı.
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