A cumin and roasted-pepper spiced ground beef filling is sealed inside half-moon pastry pockets and deep-fried until golden. This classic street-food empanada from Cuba comes together with everyday, budget-friendly ingredients.
Cook the onion in olive oil until translucent, add the ground beef and stir until it browns.
Add the roasted red pepper, crushed garlic, cumin and tomato paste to the browned beef and cook for 5 more minutes, then remove from the heat.
Spread the seasoned filling over a wide plate and let it cool at room temperature for 10 minutes; hot filling softens the dough and tears it.
Spoon the cooled filling into the centre of each dough disc, 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 and fry the empanadas until golden on both sides, about 4 minutes, then drain on paper towels.
Watch that the frying oil is not too hot; overheated oil browns the outside fast while leaving the filling raw inside. Allergens: contains egg, gluten (pastry dough).
If you prefer baking over frying, brush the tops with egg and bake at 200°C for 20 minutes; the result is lighter but less crisp.
Admin DadaGastro · verified in test kitchenHarcı 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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