Spanish cuisine · Dough, Pasta & Rice

Beef Empanadillas

Small deep-fried half-moon pastries with a ground beef and tomato filling, blistered and crisp outside, juicy inside.

Ingredients · for 4 servings

• 300 g flour
• 100 ml white wine
• 80 ml olive oil for the dough
• 1 tsp salt
• 300 g ground beef
• 1 onion
• 2 tbsp tomato paste
• 1 tsp sweet paprika
• 1 hard-boiled egg
• 3 tbsp olive oil
• 1 l oil, for frying
• Salt, pepper

Instructions

1. Mix the flour and salt, add the white wine and 80 ml olive oil and knead for 5 min. into a smooth, non-sticky dough; wrap in film and let rest at room temperature for 30 min.
2. Finely dice the onion and sweat in 3 tbsp olive oil over medium heat for 8 min. until translucent, without letting it take on color.
3. Add the ground beef, break it up with a wooden spoon and fry for 6–8 min. until no more liquid remains in the pan and the meat has browned.
4. Stir in the tomato paste and paprika and toast for 1 min., season generously with salt and pepper, fold in the chopped hard-boiled egg and let the filling cool completely.
5. Roll the dough out 2 mm thin, cut out 10 cm circles, place 1 tsp of filling in the center of each, fold into a half-moon and press the edges firmly with a fork.
6. Heat the frying oil to 180°C and fry the empanadillas in batches for 2–3 min. until golden, drain on paper towels and serve hot.