Description
Crispy wonton wrappers filled with savory spiced beef. A perfect appetizer or snack!
Ingredients
Units
- 2-3 tbsp olive oil or vegetable oil
- 1/4 medium yellow onion, small diced
- 2 cloves garlic, minced
- 1 lbs (454 g) lean ground beef, thawed
- Salt
- 1/4-1/2 tsp ground black pepper
- 1/2 tbsp tomato paste
- 1 tbsp (15 ml) red wine vinegar or fresh juice of 1/2 lime
- 2 tbsp (30 ml) chopped green olives (optional)
- 2 tbsp (30 ml) chopped cilantro or parsley
- 1 (12 ounce or 340 g) package wonton wraps
- 1 large egg white
- Enough vegetable oil for frying
Instructions
- In a medium non-stick skillet, heat the oil and sweat the onion over medium heat for about 2 minutes, stirring occasionally.
- Add the garlic and let cook for about 1 minute, stirring occasionally.
- Increase heat to medium-high and brown the ground beef, stirring every now and then.
- Stir in both the salt and pepper, and then the tomato paste.
- Stir in the vinegar or lime juice.
- Let ground beef cook, uncovered, for about 5-7 minutes or until cooked throughout, stirring occasionally.
- Stir in the olives (optional) and the chopped cilantro or parsley.
- Let cool a bit before filling the wonton wraps.
- Place the wonton wraps on a preparation surface.
- Fill each with 1/2 to 1 Tablespoon of the cooked ground beef mixture and brush the egg white around the edges.
- Overlay another wonton wrap on top of the filling and seal edges well, pressing firmly with your fingers.
- Using a fork, make a pattern over the edges.
- Heat a frying machine or a heavy-bottom pot to 350°F (177°C).
- If you don’t have a thermometer, dip a small piece of a wonton wrap into the heated oil; if it sizzles, the oil is ready.
- Fry the filled beef empanadas a few at a time, turning them while frying so that they brown evenly on both sides.
- The first and second batches will take about 3-4 minutes, while the next batches will only take 1-1/2 to 2 minutes to fry because the oil will be hotter.
- They should be lightly golden and crisp; they will darken further once they are draining on paper towels.
- Transfer empanadas to a baking sheet lined with a double layer of paper towels to absorb any excess oil.
- Serve empanadas hot by themselves, with ketchup or rosé sauce, or accompanied by guaraná soda, cane juice, or beer.
Notes
- For a richer flavor, use a combination of olive oil and beef fat when browning the ground beef.
- To prevent soggy empanadas, ensure the filling is completely cool before assembling.
- Freeze unfried empanadas on a baking sheet before transferring to a freezer bag for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Latin American
Nutrition
- Serving Size: 2 empanadas
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Carbohydrates: 15
- Fiber: 1
- Protein: 10
- Cholesterol: 40