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Before you start you are going to need a few ingredients. My suggestion is for you to double up on everything. The total recipe makes about 6 dozen Empanadas.

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2 hard-boiled large eggs, chopped into bits
1/2 medium onion, finely chopped
1 tablespoon olive oil
1 garlic clove, finely chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
3/4 pound ground beef chuck
1 1/2 tablespoons chopped pimiento-stuffed olives
1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
1 package frozen Empanada pastry disks, thawed
4 cups vegetable oil and a deep-fat thermometer (if deep-frying)
1 egg beaten with 2 teaspoons water (if baking)

Step By Step Instructions:

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.

Add 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. Stir in hard boiled egg and spread on a plate to cool.

Roll out an Empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork.

If frying: Preheat oven to 200°F with rack in middle.

If baking: Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.

Deep-frying instructions: Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry Empanada, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.

Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.

Baking Instructions:

Lightly brush Empanada with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer Empanadas to a rack to cool at least 5 minutes.

Serve warm or at room temperature.

If you have ever made Empanada you know how incredibly addicting they are and what you can fill them with.

If you have made this dish before tell us if you liked it better fried or baked.

What Do You Think Is The Difference Between The Two?

For More Information On This Recipe Please Visit: Smitten Kitchen