Empanadas Mexicanas (Savory Filled Pastries)

Instructions:

1. In a large bowl, combine the flour and salt. Cut in the cold butter or lard until the mixture resembles coarse crumbs.
2. Gradually add the warm water, mixing until a soft dough forms. Knead lightly until smooth.
3. Cover the dough and let it rest for 10 minutes to relax the gluten.
4. In a skillet, heat the oil over medium heat. Add the diced onion and cook until softened, then stir in the garlic and cook until fragrant.
5. Add the ground beef and cook until browned, breaking it apart as it cooks.
6. Stir in cumin, paprika, chili powder, salt, and pepper. Add the tomato sauce and simmer for about 5 minutes. Remove from heat and let cool slightly.
7. Roll out the dough on a floured surface and cut into circles (about 4–5 inches in diameter).
8. Place a spoonful of filling onto each circle. Fold the dough over and press the edges together, sealing with a fork.
9. Heat oil in a deep pan and fry the empanadas in batches until golden brown and crispy.
10. Remove and drain on paper towels. Serve warm.

Variations

• Cheesy Empanadas: Add shredded cheese to the filling for a melty center.
• Chicken Filling: Substitute ground beef with shredded or ground chicken.
• Baked Version: Bake at 400°F (200°C) for 20–25 minutes for a lighter option.
• Spicy Twist: Add diced jalapeños or a dash of hot sauce to the filling.

Tips

• Keep the dough covered to prevent it from drying out while assembling.
• Do not overfill the empanadas to avoid leaks أثناء frying.
• Ensure the oil is hot enough before frying to achieve a crisp, non-greasy texture.
• Serve immediately for the best crunch and flavor.