My mother got this recipe from her friend Judy, a Korean woman who immigrated to Argentina before making her way to the States. Judy’s empanadas are like grown-up hot pockets, neatly packaged meals of tomato-y beef, melty cheese, hard-boiled egg, and a single olive tucked into each like in a dirty martini (which makes all the difference). Stored in the freezer, they feed the family happily throughout the holiday season.
INGREDIENTS
1 tablespoon olive oil
1 pound lean ground beef
1 medium yellow onion, diced
Kosher salt and freshly ground black pepper
1 (15-ounce) can tomato sauce
10 store-bought empanada wrappers
2 large hard-boiled eggs, roughly chopped
10 pimiento-stuffed green olives
16 ounces shredded low moisture mozzarella cheese (about 4 cups)
Vegetable oil, for frying
MAKES 10 EMPANADAS
1. In a large skillet, heat the olive oil over high heat. Add the ground beef and cook, stirring often, until browned, 5 to 7 minutes. Stir in the onion and sauté until translucent, about
5 minutes. Season with salt and pepper, add the tomato sauce, and cook over medium-low heat for about 20 minutes, stirring occasionally. Let the filling cool completely before assembling the empanadas.
2. To assemble the empanadas, spoon a heaping tablespoon of filling into the center of a wrapper, making sure not to overstuff it or else the empanada will be difficult to seal. Top with some hard-boiled egg, a single olive, and a generous sprinkle of mozzarella. Using your finger, moisten the outer edge of the wrapper with water. Fold the wrapper in half so you have a half-moon shape. Pinch the edges of the wrapper together with your thumb and index finger to seal in the filling.
3. To finish, crimp with a fork, or try my mother’s more elegant design: With your thumb, pinch a small section of the edge over into the dough and repeat all around so you’re left with a sequence of rounded rainbows (see photo).
4. To fry the empanadas, pour about 2 inches vegetable oil into a medium pot. Heat over medium-high heat until it reaches 350°F on an instant-read thermometer.
5. Line a plate with paper towels. Working in batches of one or two, add the empanadas to the hot oil and deep-fry, turning them often with a frying spider or slotted spoon, until golden brown on both sides, about 5 minutes total. Transfer to the paper towels to drain. Although the fried empanadas will last up to 2 days in the refrigerator, they’re best eaten hot and fresh.
“Reprinted from Korean American. Copyright © 2022 Eric Kim. Photographs copyright © 2022 Jenny Huang. Published by Clarkson Potter, an imprint of Random House
When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food connects us all. We rely on your generous support. For as little as $5 a month, you can have a lasting impact on The Splendid Table. And, when you donate, you’ll join a community of like-minded individuals who love good food, good conversation, and kitchen companionship. Show your love for The Splendid Table with a gift today.
Thank you for your support.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.