Fried Beef Empanada with Corn

Introduction

Fried Beef Empanada with Corn is a savory, crispy pastry filled with seasoned ground beef, sweet corn, and aromatic spices. This dish combines the classic flavors of a traditional empanada with a twist of corn, adding sweetness and texture to the filling. Perfect for snacks, lunch, or even dinner, these empanadas are a hit at parties, gatherings, or just as a comfort food treat. Whether you enjoy them on their own or serve them with a dipping sauce, these fried empanadas are sure to be a crowd-pleaser. Together let’s enjoy this mouthwatering Beef Empanada!

In this article, we’ll share useful tips for making the best Fried Beef Empanadas with Corn, common mistakes to avoid, a fun fact about the history of empanadas, and why this dish is loved across cultures.

Fried Beef Empanada with Corn

Recipe by Laica LimCourse: MainCuisine: Latin American, Filipino FusionDifficulty: moderate

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

350

kcal

Ingredients

• For the Empanada Dough:

• 3 cups all-purpose flour

• 1 tsp salt

• 1/2 cup cold butter, cubed

• 1 egg

• 1/4 cup cold water

• 1 tbsp vinegar (optional, for tenderness)

• For the Beef Filling:

• 300g ground beef

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1/2 cup corn kernels (fresh, canned, or frozen)

• 1 small carrot, diced

• 1 small potato, diced

• 1 tbsp soy sauce

• 1 tbsp tomato paste or ketchup

• 1 tsp paprika

• 1/2 tsp cumin (optional)

• 1/4 cup raisins (optional)

• Salt and pepper to taste

• 1 tbsp oil for sautéing

• For Frying:

• Oil for frying

Directions

• Prepare the Empanada Dough:
• Mix the Dry Ingredients:
  – In a large bowl, combine flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the dough resembles coarse crumbs.
• Add Wet Ingredients:
  – In another bowl, whisk together the egg, water, and vinegar. Gradually pour this into the flour mixture. Mix until the dough forms. If it’s too dry, add a little more water, one tablespoon at a time.
  
• Knead and Chill:
  – Gently knead the dough until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Prepare the Beef and Corn Filling:
• Sauté the Aromatics:
• Heat oil in a pan over medium heat. Sauté the onions and garlic until softened and fragrant.
• Cook the Beef:
• Add the ground beef and cook until browned, breaking it up as it cooks.
• Add Vegetables and Seasonings:
• Stir in the corn, carrots, potatoes, soy sauce, tomato paste, paprika, and cumin (if using). Cook until the vegetables are tender, about 5-7 minutes. Season with salt and pepper. Add raisins if desired. Set aside to cool.
• Assemble the Empanadas:
• Roll Out the Dough:
  – On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a bowl (about 4-5 inches in diameter) to cut out circles.
  
• Fill the Empanadas:
  – Place 1-2 tablespoons of the beef and corn filling in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges by pressing with a fork.
• Fry the Empanadas:
• Heat Oil:
  – In a deep-frying pan, heat enough oil over medium heat for deep frying.
• Fry the Empanadas:
  – Fry the empanadas in batches, cooking them for about 2-3 minutes per side or until golden brown and crispy. Be careful not to overcrowd the pan.
• Drain:
  – Remove the empanadas from the oil and place them on paper towels to drain excess oil.
• Serve:
  – Serve the Fried Beef Empanadas with Corn hot with your favorite dipping sauce, such as tomato ketchup, garlic mayo, or spicy vinegar.

Tips for Making Fried Beef Empanada with Corn

1. Use Cold Dough for Best Results: Keep your empanada dough cold before rolling it out and filling it. Cold dough is easier to handle and holds its shape better when frying, ensuring a crispy, flaky crust.
2. Season the Beef Well: Ground beef can be a blank canvas, so make sure to season it generously with spices like cumin, paprika, garlic, and onions. Adding a little chili powder or cayenne can give the filling a nice kick if you prefer a spicier empanada.
3. Balance the Sweetness of Corn: The addition of sweet corn adds a unique texture and flavor to the empanadas. To balance the sweetness, ensure that the beef is well-seasoned, and consider adding a squeeze of lime juice or a dash of vinegar to brighten the filling.
4. Seal the Empanadas Properly: When folding the empanadas, make sure the edges are tightly sealed to prevent the filling from leaking out during frying. You can use a fork to crimp the edges or fold the dough into a pleated pattern for an authentic look.
5. Fry at the Right Temperature: Fry the empanadas at 350°F (175°C) for the best results. This ensures they cook evenly, become golden brown, and develop a crispy exterior without absorbing too much oil.

Do’s and Don’ts for Fried Beef Empanada with Corn

Do:

• Do let the filling cool before assembling: Hot filling can make the dough soggy and harder to seal. Let the beef and corn mixture cool slightly before filling the empanadas.
• Do drain excess moisture from the filling: If the filling is too wet, it can cause the dough to tear or become too soft. Make sure to cook off any excess liquid from the beef and corn mixture before assembling.
• Do freeze the assembled empanadas before frying: Freezing the assembled empanadas for 15-20 minutes helps them hold their shape and prevents the dough from opening while frying.

Don’t:

• Don’t overstuff the empanadas: While it’s tempting to add extra filling, overstuffed empanadas are more likely to burst open during frying. Stick to about 2 tablespoons of filling per empanada.
• Don’t fry too many at once: Fry the empanadas in small batches to avoid overcrowding the pan, which can lower the oil temperature and lead to uneven frying.
• Don’t skip the resting time for the dough: Allow the dough to rest for at least 30 minutes before rolling it out. This helps relax the gluten, making the dough easier to work with and preventing it from shrinking during frying.

Fun Fact

Did you know that empanadas originated in Spain and Portugal and were introduced to Latin America by Spanish colonists? The name “empanada” comes from the Spanish word “empanar,” which means to wrap or coat in bread. Over time, various countries in Latin America, as well as the Philippines, adapted the empanada to their local ingredients and cooking styles. In the Philippines, empanadas are often filled with meats, vegetables, or sweet fillings and can be baked or fried, offering endless delicious variations.

Conclusion

Fried Beef Empanada with Corn is a delightful fusion of savory ground beef and sweet corn encased in a crispy, golden pastry. This dish brings together the rich flavors of seasoned beef, the sweetness of corn, and the crunch of perfectly fried dough, making it a versatile meal or snack option. Whether you’re making them for a special gathering or simply craving a comforting, crispy bite, these empanadas are sure to impress.

This dish brings together the rich flav

By following a few key tips—like using cold dough, properly sealing the empanadas, and frying them at the right temperature—you’ll achieve empanadas that are crispy on the outside and flavorful on the inside. With their global appeal and satisfying taste, Fried Beef Empanadas with Corn are a must-try for anyone who loves a good savory pastry. Try this delicious Beef Empanada now!

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