-
1
For the dough:
-
2
Mix flour and salt in a large bowl or in the bowl of a stand mixer.
-
3
Cut the shortening into the flour using mixer, two knives, a pastry cutter or your (clean) fingers.
-
4
Mix water, eggs and vinegar in a bowl.
-
5
Combine the wet ingredients with the dry until a dough forms.
-
6
Turn dough onto a floured work surface and knead to bring everything together.
-
7
Wrap in plastic wrap and let it chill in the fridge for at least an hour.
-
8
For the filling:
-
9
In a large enough pan to hold all the beef, heat oil over medium heat.
-
10
When oil is hot add the onion and garlic and saute until fragrant, maybe 3 minutes.
-
11
Add ground beef and cook until brown.
-
12
Drain grease if necessary.
-
13
Add red pepper flakes, olives and water.
-
14
Simmer and stir occasionally, allowing the water to cook down and reduce.
-
15
This should not be very saucythe filling should be dry.
-
16
Remove from heat, add corn and hard boiled eggs into the mixture.
-
17
Stir to combine and allow filling to cool before assembly.
-
18
Remove dough from fridge and form into balls that are a little smaller than a golf ball.
-
19
Roll balls into disks about 6 cm across.
-
20
Place two tablespoons of filling in the centre of each disk.
-
21
Fold dough over the filling and seal the seams together with a rope edge technique or your favorite method.
-
22
Repeat until youve used all of the dough and filling.
-
23
Heat the shortening in a large frying pan over medium heat.
-
24
When oil is hot add some of the empanadas in a single layer.
-
25
Fry empanadas, flipping after about a minute or when golden brown.
-
26
Cook the other side until golden brown.
-
27
Remove them from the pan using a spatula.
-
28
Repeat frying the rest.
-
29
Let them drain and cool on paper towel before devouring 6 at once.
