Fried Empanada

By LisaRHadley

Ingredients

• Avocado Dipping Sauce:
• 2-1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 1/4 cup shortening
• 1/2 cup and 2 tablespoons water, or as needed
• 1 tablespoon olive oil
• 1/2 small onion, chopped
• 3/4 pound ground beef
• 1/2 pinch salt
• 1 tablespoon paprika
• 1-1/2 teaspoons cumin
• 1/4 teaspoon ground black pepper
• 1/4 cup raisins
• 1-1/2 teaspoons white vinegar
• 1 hard-cooked eggs, peeled and chopped
• 2 cups oil for frying, or as needed
• 2 tablespoons butter
• 6 shallots, sliced
• 1 ripe avocado, halved, pitted and flesh chopped
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 cup sour cream
• Salt and freshly cracked black pepper

Details

Servings 1

Preparation

Step 1

1. 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

2. 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.

3. 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.

4. 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.

Dipping Sauce:
In the same pan the meat was cooked in, add the butter. Turn the heat to high and add the shallots. Cook the shallots until nicely caramelized, about 4 to 5 minutes. Add the shallots, avocado, olive oil, red wine vinegar and sour cream to a blender. Season with salt and pepper, to taste, and puree until smooth and velvety. Transfer to a serving bowl and serve with the empanadas.