About this recipe:These fried empanadas are the best! Sultanas and eggs make this recipe extra delicious believe it or not!
550g plain flour
1 1/2 teaspoons salt
125g lard, margarine or butter
300ml water, or as needed
2 tablespoons olive oil
1 small onion, chopped
675g minced beef
1 pinch salt
2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon ground black pepper
1 tablespoon vinegar
2 hard-boiled eggs, peeled and chopped
1 litre oil for frying, or as needed
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Method Prep:1hr › Cook:20min › Extra time:1hr › Ready in:2hr20min
In a medium bowl, stir together the flour and salt. Rub in the fat 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 cling film and refrigerate for 1 hour.
Heat the oil in a large frying pan over medium heat. Add the onion and cook until tender. Crumble in the mince, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess fat, and stir in the sultanas and vinegar. Refrigerate until chilled, then stir in the hard-boiled eggs.
Form the dough into 5cm balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the centre, then fold into half-moon shapes. Seal edges by pressing with your fingers.
Heat oil in a deep-fryer to 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 kitchen roll, and serve hot.