Empanadas Dominicanas

Name: Empanadas Dominicanas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 servings
Cuisine: Dominican
Ingredients: 20 empanada wrappers; 1/2 lb ground beef; 1/2 yellow onion, finely diced; 2 cloves garlic, minced; 1/2 cup mozzarella cheese, diced; 2 tbsp green olives (pitted), chopped; 2 tbsp raisins; 1/4 tsp ground cumin; 1/4 tsp dried oregano; 1/4 tsp salt; 3 cups vegetable oil (for frying)

Golden-fried pastries filled with seasoned ground beef and cheese, a trending Dominican street food and appetizer with savory and slightly sweet flavors.

45 minMediumServes 10280 cal/serving

DominicanAppetizerStovetopStandard

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Ingredients

20 empanada wrappers
1/2 lb ground beef
1/2 yellow onion, finely diced
2 cloves garlic, minced
1/2 cup mozzarella cheese, diced
2 tbsp green olives (pitted), chopped
2 tbsp raisins
1/4 tsp ground cumin
1/4 tsp dried oregano
1/4 tsp salt
3 cups vegetable oil (for frying)

Instructions

1

Heat 1 tablespoon 3 cups vegetable oil (for frying) in a skillet over medium heat. Cook 1/2 lb ground beef, breaking it apart as it browns, about 5-6 minutes. Drain excess fat.
2

Add 1/2 finely diced yellow onion and 2 cloves minced garlic. Cook 2-3 minutes until softened.
3

Stir in 1/4 tsp ground cumin, 1/4 tsp dried oregano, and 1/4 tsp salt. Cook 1 minute. Remove from heat.
4

Fold in 1/2 cup diced mozzarella cheese, 2 tbsp chopped green olives (pitted), and 2 tbsp raisins. Let cool slightly.
5

Place one empanada wrappers on a work surface. Spoon 1 tablespoon filling onto center of wrapper.
6

Wet the edges of the empanada wrappers with water, then fold in half and seal by pressing edges with a fork.
7

Heat 3 cups vegetable oil (for frying) to 350 degrees F in a deep pot or skillet.
8

Carefully fry empanadas in batches 2-3 minutes per side until golden brown and crispy. Do not overcrowd.
9

Drain on paper towels and serve hot with marinara sauce or hot sauce for dipping.

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Questions

How hot should the oil be for Empanadas Dominicanas?

For Empanadas Dominicanas, the frying oil is held at 350 F (about 175 C) in step 7. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Empanadas Dominicanas look like when it is ready?

Go by the cues in the method rather than the clock. Step 8: cook until golden brown and crispy.

Can I skip the searing in Empanadas Dominicanas?

Step 8 reads: "Carefully fry empanadas in batches 2-3 minutes per side until golden brown and crispy." You can, but you give up flavor. The browning in step 8 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I use ground turkey instead of ground beef in Empanadas Dominicanas?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Empanadas Dominicanas uses 1/2 lb ground beef.

Can I freeze Empanadas Dominicanas?

It is not a good candidate. Refrigerate what is left of Empanadas Dominicanas within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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