Fried Corn Empanadas Recipes

Steps:

• In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
• Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
• Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
• Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

Steps:

• 1. To mix your dough add corn masa harina shortening and salt in mixing bowl. With hands or fork mix in the shortening into the masa harina add water and form dough. Should be soft and not stiff.
• 2. Heat your oil to 350 and get your filling ready. If you don't have a tortilla pres cut out two pieces of parchment paper and set aside. Put a golf side ball of dough in your hand and put it between the two pieces of parchment. With a plate press the dough down until a tortilla is formed. You don't want it too thin. Add a teaspoon or more of filling to the center and form the empanada. Make sure the filling is not hot and it is cold. Keep reapeating until you are out of dough and filling.
• 3. Have your oil ready and drop a couple at a time. Fry them until they are golden brown on both sides. Put fried ones on a plate with paper towels to drain some of the oil. Continue until you are done. Let them cool down and enjoy. To re heat them put them in a baking sheet and bake for 10-15 minutes at 350. Like I said you can use any kind of filling you like. Chicken, pork, picadillo, nopales or beans.

Steps:

• In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes., Preheat air fryer to 375°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place 1 heaping teaspoon filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal., In batches, arrange empanadas in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes longer.