Total time:\u00a0 Plan on 1 hour per 10 empanadas.<\/p>\n
Beef Empanadas<\/p>\n
* 2 hard-boiled large eggs Cut each egg crosswise into 10 thin slices.<\/p>\n Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.<\/p>\n Add raisins, olives, 1\/2 teaspoon salt, 1\/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.<\/p>\n Preheat oven to 200\u00b0F with rack in middle.<\/p>\n Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada<\/span> disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.<\/p>\n Heat 3\/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360\u00b0F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.<\/p>\n Transfer to a shallow baking pan and keep warm in oven. Return oil to 360\u00b0F between batches.<\/p>\n","protected":false},"excerpt":{"rendered":" A more traditional and authentic savory beef empanada recipe from my mother-in-law. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[47,11,14,3],"tags":[76,40,73],"_links":{"self":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/124"}],"collection":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=124"}],"version-history":[{"count":4,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/124\/revisions"}],"predecessor-version":[{"id":1104,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/124\/revisions\/1104"}],"wp:attachment":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=124"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n* 1\/2 medium onion, finely chopped
\n* 1 tablespoon olive oil
\n* 1 garlic clove, finely chopped
\n* 1\/2 teaspoon ground cumin
\n* 1\/2 teaspoon dried oregano
\n* 3\/4 pound ground beef chuck
\n* 2 tablespoons raisins
\n* 1 1\/2 tablespoons chopped pimiento-stuffed olives
\n* 1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
\n* 1 package frozen empanada<\/span> pastry disks, thawed, or make dough<\/a>
\n* About 4 cups vegetable oil
\n* a deep-fat thermometer<\/p>\n