Sizzling Satisfaction: Fried Beef Empanadas with Olives and Sofrito Recipe
Empanadas, those delightful pockets of savory goodness, are a staple in many Latin American cuisines. While variations abound, today we’re diving into a classic and incredibly flavorful version: **Fried Beef Empanadas with Olives and Sofrito**. This recipe combines tender, seasoned ground beef with the briny tang of olives and the rich, aromatic base of sofrito, all encased in a perfectly crispy, golden-brown crust. Get ready to embark on a culinary adventure that will tantalize your taste buds and impress your friends and family!
**Why This Recipe Works:**
* **Flavor Explosion:** The combination of beef, olives, and sofrito creates a symphony of flavors that is both savory and satisfying. The sofrito, with its blend of onions, peppers, garlic, and tomatoes, adds a depth of complexity that elevates the entire filling.
* **Crispy Perfection:** Frying the empanadas ensures a perfectly golden-brown and crispy crust, providing a delightful contrast to the tender filling.
* **Versatile and Customizable:** While this recipe provides a solid foundation, you can easily adapt it to your own preferences. Add a touch of spice with chili flakes, incorporate other vegetables like potatoes or carrots, or experiment with different types of olives.
* **Make-Ahead Friendly:** The empanada filling can be prepared in advance, allowing you to assemble and fry them when you’re ready to serve. You can even freeze the assembled empanadas for a quick and easy meal later on.
**Ingredients You’ll Need:**
**For the Sofrito:**
* 1 tablespoon olive oil
* 1 medium onion, finely chopped
* 1 green bell pepper, finely chopped
* 1 red bell pepper, finely chopped
* 4 cloves garlic, minced
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 teaspoon dried oregano
* 1/2 teaspoon smoked paprika
* Salt and black pepper to taste
**For the Empanada Filling:**
* 1 tablespoon olive oil
* 1 pound ground beef
* 1/2 teaspoon ground cumin
* 1/4 teaspoon chili powder (optional, for a touch of heat)
* 1/2 cup beef broth
* 1/2 cup pimento-stuffed green olives, chopped
* 1/4 cup raisins (optional, for a touch of sweetness)
* 2 hard-boiled eggs, chopped
* Salt and black pepper to taste
**For the Empanada Dough:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/2 cup cold vegetable shortening
* 1/2 cup ice water, plus more if needed
* 1 egg, beaten (for egg wash)
**Instructions: A Step-by-Step Guide to Empanada Perfection**
**Step 1: Prepare the Sofrito**
1. **Heat the Oil:** In a large skillet or pot, heat the olive oil over medium heat.
2. **Sauté the Aromatics:** Add the chopped onion and bell peppers to the skillet and cook, stirring occasionally, until softened, about 5-7 minutes.
3. **Add the Garlic:** Add the minced garlic and cook for another minute, until fragrant.
4. **Simmer the Sofrito:** Stir in the diced tomatoes (with their juice), dried oregano, and smoked paprika. Season with salt and black pepper to taste. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
5. **Taste and Adjust:** After simmering, taste the sofrito and adjust the seasoning as needed. Add more salt, pepper, or spices to your liking. Set aside to cool slightly.
**Step 2: Make the Empanada Filling**
1. **Brown the Beef:** In a separate large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. **Season the Beef:** Stir in the ground cumin and chili powder (if using). Cook for another minute, until fragrant.
3. **Add Sofrito and Broth:** Pour in the prepared sofrito and beef broth. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, for about 15 minutes, or until the liquid has reduced and the filling has thickened slightly.
4. **Stir in the Olives, Raisins, and Eggs:** Remove the skillet from the heat and stir in the chopped olives, raisins (if using), and hard-boiled eggs. Season with salt and black pepper to taste. Allow the filling to cool completely before using.
**Step 3: Prepare the Empanada Dough**
1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the Fat:** Add the cold butter and vegetable shortening to the bowl. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening throughout the flour.
3. **Add the Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Be careful not to overmix the dough, as this will develop the gluten and make the empanadas tough.
4. **Form a Disk:** Turn the dough out onto a lightly floured surface and form it into a disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and makes the dough easier to roll out.
**Step 4: Assemble the Empanadas**
1. **Roll Out the Dough:** On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a 4-inch or 5-inch round cookie cutter or bowl to cut out circles of dough. You can re-roll the scraps of dough to make more circles.
2. **Fill the Empanadas:** Place a spoonful (about 2-3 tablespoons) of the cooled beef filling in the center of each dough circle. Be careful not to overfill the empanadas, as this will make them difficult to seal.
3. **Seal the Empanadas:** Fold the dough circle in half over the filling to form a half-moon shape. Crimp the edges of the empanada with a fork to seal them tightly. This will prevent the filling from leaking out during frying.
4. **Egg Wash (Optional):** Brush the top of each empanada with the beaten egg. This will give them a beautiful golden-brown color when fried.
**Step 5: Fry the Empanadas**
1. **Heat the Oil:** In a large, deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature of the oil.
2. **Fry the Empanadas:** Carefully add the empanadas to the hot oil, a few at a time, being careful not to overcrowd the skillet. Fry for about 3-4 minutes per side, or until golden brown and crispy. Avoid flipping them too frequently, allow them to develop a crust on each side.
3. **Drain and Serve:** Remove the fried empanadas from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain off any excess oil. Serve immediately while they are still hot and crispy.
**Tips for Empanada Success:**
* **Keep the Dough Cold:** Cold ingredients are crucial for a flaky and tender empanada dough. Make sure your butter, shortening, and water are all ice cold. Handle the dough as little as possible to prevent the gluten from developing too much.
* **Don’t Overfill:** Overfilling the empanadas can make them difficult to seal and can cause the filling to leak out during frying. Use just enough filling to fill the center of the dough circle without overflowing.
* **Seal Tightly:** A well-sealed empanada is essential to prevent the filling from leaking out during frying. Crimp the edges of the empanada tightly with a fork to ensure a secure seal.
* **Maintain Oil Temperature:** Maintaining the correct oil temperature is crucial for achieving perfectly fried empanadas. If the oil is too hot, the empanadas will brown too quickly on the outside and may not cook through on the inside. If the oil is not hot enough, the empanadas will absorb too much oil and become greasy. Use a deep-fry thermometer to monitor the temperature of the oil and adjust the heat as needed.
* **Don’t Overcrowd the Skillet:** Overcrowding the skillet can lower the oil temperature and prevent the empanadas from browning properly. Fry the empanadas in batches, a few at a time, to ensure that they are evenly cooked.
* **Drain Well:** Draining the fried empanadas on a wire rack lined with paper towels will help to remove any excess oil and keep them crispy.
**Variations and Adaptations:**
* **Different Meats:** While this recipe calls for ground beef, you can easily substitute other meats, such as ground pork, ground chicken, or ground turkey.
* **Vegetarian Option:** For a vegetarian version, you can replace the beef with a mixture of vegetables, such as potatoes, carrots, peas, and corn. You can also add lentils or beans for extra protein.
* **Spicy Empanadas:** Add a pinch of chili flakes to the sofrito or filling for a touch of heat. You can also use a spicy chorizo instead of ground beef.
* **Cheese Empanadas:** Add shredded cheese, such as cheddar, Monterey Jack, or queso fresco, to the filling for a cheesy twist.
* **Baked Empanadas:** If you prefer a healthier option, you can bake the empanadas instead of frying them. Bake them at 375°F (190°C) for about 20-25 minutes, or until golden brown.
* **Sweet Empanadas:** Empanadas aren’t just for savory fillings! Try filling them with fruit, such as apples, peaches, or berries, for a delicious dessert.
**Serving Suggestions:**
* Serve the fried beef empanadas with a dipping sauce, such as chimichurri sauce, salsa verde, or a spicy mayonnaise.
* Pair them with a side of rice and beans, a fresh salad, or a simple coleslaw.
* Enjoy them as a snack, appetizer, or main course.
* They’re perfect for parties, potlucks, and picnics.
**Storage Instructions:**
* **Cooked Empanadas:** Cooked empanadas can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through.
* **Uncooked Empanadas:** Uncooked empanadas can be frozen for up to 2 months. Freeze them on a baking sheet lined with parchment paper, then transfer them to a freezer bag. When ready to cook, thaw them in the refrigerator overnight and fry as directed.
* **Empanada Filling:** Empanada filling can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Thaw the filling in the refrigerator overnight before using.
**Conclusion:**
These Fried Beef Empanadas with Olives and Sofrito are a true culinary delight. The combination of savory beef, briny olives, and aromatic sofrito, all encased in a crispy, golden-brown crust, is simply irresistible. With this detailed recipe and helpful tips, you’ll be able to create these delicious empanadas at home with ease. So gather your ingredients, put on your apron, and get ready to impress your friends and family with these flavorful and satisfying treats! Enjoy!
**Enjoy your homemade empanadas!**