There are more empanada recipes than we can count. Not only do they vary from region to region, families have also been handing down and tweaking empanada recipes for generations. Some have sweet ingredients like fruit and chocolate sauces, while others have seafood. Our recipe is a delightfully spicy and savory mash-up using aji panca chile powder and ground beef that incorporates Mexican, Argentinian and other Latin American flavors we think you’ll enjoy.
Interested in more Latin American recipes? Check out this delicious Rollo de Queso Picante or Spicy Bolivian Bread made by our friend Lizet in her Blog Chipa By the Dozen.
In a small bowl, mix the mayonnaise, adobo sauce, and lime juice. Refrigerate until ready to serve.
In another small bowl, beat the egg and set aside.
Into a large bowl, combine the following:
Cut in the shortening or coarsely grated butter, mixing by hand until the mixture is crumbly.
Add the vinegar and water to the flour and mix with a fork until dough forms. Knead with your hands until smooth. Cover and refrigerate for 1 hour.
In a large skillet, heat 1 tablespoon olive oil over medium.
Add the beef and garlic salt and stir until browned. Drain off the grease and then add the following:
olive oil (1 Tbs)
combined seasonings from small prep bowl
Cook mixture over medium heat until the peppers and onions are soft (about 10 minutes). Turn heat down to low and simmer for 5 more minutes.
Preheat oven to 375 degrees F.
Lightly flour a working surface and roll out the dough.
Cut dough into 2-inch diameter balls, then roll each ball into 4 ½ inch circles.
Moisten outer edges of the dough with water.
Scoop 2 tablespoons filling into the center of your dough circles.
Fold the dough over and press the edges with a fork to seal closed.
Place empanadas on a greased cookie sheet and brush the tops with egg. Bake at on the top shelf of your oven for 15 minutes (or until golden brown).
Serve hot all by themselves or as a tasty main dish in your Mexican meal.