This is largely how to make empanada dough for frying, since the filling is really up to you. Whatever it is, you will need about 1 pound of it. Once made, these empanadas will keep in the fridge a week, and they freeze well.
1/2cuplard, duck fat, butter, beef tallow or vegetable shortening
1/3cupice water
2teaspoondistilled or white wine vinegar
SAMPLE FILLING
9ouncesMexican chorizo
1cupminced white or yellow onion
1poundpotatoes, peeled and boiled until tender
4ouncesshredded Monterey jack cheese
Instructions
DOUGH
Mix the flour, salt and baking powder in a bowl. Add the lard and combine with your clean fingers until the mixture looks like sand. Add the ice water and vinegar and knead into a fairly soft and pliable dough. You can add a little more ice water if you need to.
Divide the dough into balls about 50 grams, or 1 3/4 ounces. You should be able to make 11 or 12. Put the balls into a plastic bag and set aside for 1 hour.
FILLING
While the dough is resting, make the filling. Cook the chorizo in a pan until the fat renders, then add the onion. While this is cooking, dice the cooked potato and add that to the mix. Let this all cook about 10 minutes, then remove from heat, let cook a few minutes, then pop the mixture in the fridge to cool.
When it is at least at room temperature, you can mix in the cheese.
FINISHING
Heat 2 or 3 cups of canola oil in a frying pan; you want it at least 1 1/2 inches deep, and 2 inches is better. (Remember you can later strain the oil and reuse it several times) You're looking for 350°F. Set a cooling rack over a baking sheet in your oven and set the oven to 200°F.
Get a little bowl of water ready and grab a fork to seal the empanadas.
While the oil is heating up, line a tortilla press with two pieces of plastic cut from a plastic bag. Squash one of the balls into a round. Fill it with a couple tablespoons of the filling, dip a finger into the water and wet the outside rim of the dough. Fold it over and seal. Pick the empanada off the plastic and set on a cutting board. Crimp the edges with the tines of the fork.
If you are good, you can do this assembly line style and just make and fry. If you are just starting out, you probably want to make at least half of the empanadas before you start frying.
When you are ready, slip a few empanadas into the hot oil, bottom side down. Usually only a little of the top will bob above the surface of the oil. Fry until golden, 2 or 3 minutes, then flip. When both sides are golden brown, move the empanada to the cooling rack in the oven and continue with the rest of the empanadas.
Notes
If you want to play around with flours, start by replacing the regular flour with 1/2 cup of your alternate. I like using acorn flour, barley or rye, chickpea, etc. Different flours will change the flavor and color of the empanadas.
Keys to Success
Watch the oil temperature. Let it return to 350°F between batches, and tinker with the heat to keep it there. Never let it get below 325°F or higher than 365°F.
Don't be tempted to overstuff your empanadas. I love the filling as much as you do, but overstuffed empanadas explode.
If you would rather bake these, set the empanadas on a parchment-lined baking sheet. Paint with a mixture of 1 beaten egg with 1 tablespoon milk or cream. Bake 20 minutes at 400°F.
Lard is the best fat for the dough, but those other fats I mention all work. I dislike vegetable shortening, however. I've done empanadas with oil, too, and it's a little trickier but it will work.
If you want to make fried empanadas with a sweet filling, use butter in the dough and add 2 teaspoons of sugar.