Empanadillas (Puerto Rican Beef Turnovers)
Crisp, golden fried turnovers with a homemade dough and a savory beef picadillo filling.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Empanadillas are the half-moon turnovers you find at Puerto Rican bakeries, beach kiosks and parties: a thin, crisp dough with blistered edges, folded over a savory filling and fried until golden. Beef picadillo is the classic, but pizza, chicken, crab and cheese all have their fans.
The Thermomix® TM7™ cooks a dry, well-seasoned picadillo first, then mixes and kneads the dough in about a minute. While the dough rests and the filling cools, set out your rolling pin and a bowl or saucer about 15 cm (6 in) wide to cut the circles.
Made in the Thermomix® TM7™
Empanadillas (Puerto Rican Beef Turnovers)
Makes: About 12 empanadillas
- Prep50 min
- Cook45 min
- Total1 h 35 min
- Serves6
Ingredients
For the filling
For the dough
For frying
Instructions
- Place the oil and sofrito in the mixing bowl and sauté 4 min/120°C (250°F)/speed 1.
- Add the ground beef in small pieces, place the simmering basket on the mixing bowl lid instead of the measuring cup and sauté 8 min/120°C (250°F)/reverse/speed 1.
- Add the tomato sauce, alcaparrado, sazón, oregano and salt and cook 12 min/100°C (212°F)/reverse/speed soft, with the simmering basket on the lid, until thick and almost dry. Spread on a plate to cool completely, then wash and dry the mixing bowl.
- For the dough, place the flour, baking powder, salt, sugar and shortening in the mixing bowl and mix 10 sec/speed 6, until it looks like coarse crumbs. Add the egg and ice water and knead 1 min/dough mode.
- Shape the dough into a flat disc, wrap it and refrigerate 30 minutes.
- On a floured counter, roll the dough 2 to 3 mm (1/8 in) thick and cut 15 cm (6 in) circles. Reroll the scraps once.
- Place 2 heaped tbsp of filling on one half of each circle, wet the edge with water, fold it over and press to seal. Crimp the edge with a fork or twist it into a rope.
- In a deep pot on the stove, heat 5 cm (2 in) of oil to 175°C (350°F). Fry 2 or 3 empanadillas at a time, 2 to 3 minutes per side, until golden and blistered. Drain on paper towels and serve hot.
Tips
- Short on time? Use store-bought frozen dough discs for empanadillas, thawed in the fridge, and make only the filling.
- Freeze them raw on a tray, then bag them. Fry from frozen, 1 to 2 minutes longer per side.
- Prefer the oven? Brush them with beaten egg and bake at 200°C (400°F) for 18 to 20 minutes. They come out golden, with fewer blisters.
- For pizza empanadillas, fill them with a spoonful of tomato sauce, shredded mozzarella and a few slices of pepperoni.
