dinner · dairy-free
Thin-crust beef empanadas with annatto dough
Hand-rolled, extra-thin empanada dough tinted golden with annatto oil, wrapped around a savory beef and potato filling and fried crisp.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Mix the flour, salt, annatto oil and water into a smooth, firm dough. Rest 30 minutes.
-
2
Soften the onion and pepper in the oil, add the garlic, then the beef, cumin, paprika and salt. Cook until browned and dry. Stir in the potato and cilantro and cool.
-
3
Roll the dough very thin and cut 12 cm (5 in) rounds.
-
4
Add a spoonful of filling, fold, and seal tightly by crimping with a fork.
-
5
Fry at 175°C (350°F) for 3-4 minutes until golden and crisp.
