Tex-Mex Beef Mince Empanadas

About this recipe

Tex-Mex empanadas are deep-fried half-moon pastries with crispy wheat dough filled with taco-spiced beef mince: minced beef with onion, garlic, cumin, ancho chilli, green pepper and a touch of black beans and melted cheese inside. The dough is folded, sealed with a fork and deep-fried in plenty of oil until deeply golden with a texture that crunches on every bite. Served with soured cream, tomatillo green salsa and guacamole for dipping. They are the perfect sharing snack for gatherings, American football or any Tex-Mex celebration.

1. 1

   Make the picadillo filling: fry the diced onion and garlic in oil over medium heat. Add the beef mince and brown well, breaking it up. Add the cumin, ancho chilli powder, salt, pepper and diced green pepper.

   💡 Drain any excess fat from the mince once browned for a less greasy filling.

2. 2

   Add the drained black beans and grated cheese to the picadillo. Mix and remove from the heat. Leave to cool completely before filling the pastries.

   💡 Hot filling softens the dough and makes sealing difficult. Wait until it is at room temperature.

3. 3

   Make the dough: mix the flour with the salt and lard (or cold butter). Add cold water gradually until you have a soft, non-sticky dough. Rest for 20 minutes.

   💡 Alternatively, use ready-made empanada discs from the fridge to save time.

4. 4

   Roll the dough into 12 cm circles, 3 mm thick. Place a tablespoon of filling in the centre. Fold and seal the edges by pressing with the tines of a fork.

   💡 Dampen the edges with water before sealing for better adhesion.

5. 5

   Deep-fry the empanadas in plenty of oil at 175°C for 3–4 minutes per side until golden. Drain on kitchen paper. Serve hot with soured cream, green salsa and guacamole.

   💡 Do not fry more than 3–4 at a time so the oil doesn't lose temperature.

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