truff kitchen
Homemade Empanadas
Cook Time
1 hour
Prep Time
1 hour
Servings
10
Ingredients
Empanada Dough:
4 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon granulated sugar
¾ cup vegetable shortening, chilled
2 tablespoons butter, chilled
2 eggs
¾ cup water
Empanada Filling:
8 oz. sirloin steak, chopped
2 tablespoons olive oil
2 garlic cloves, peeled and minced
½ cup yellow onion, peeled and chopped
½ cup red bell pepper, chopped
½ cup green bell pepper, chopped
1 cup red potatoes, diced
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ cup beef broth
1 tablespoon TRUFF Jalapeño Lime Hot Sauce
1 tablespoon tomato paste
1 tablespoon soy sauce
½ cup fresh or frozen peas
1 egg, beaten
Vegetable oil for frying
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Homemade Empanadas
Level up your homemade empanadas with the zesty, flavorful addition of TRUFF Jalapeño Lime Hot Sauce!
These empanadas are loaded with flavor thanks to a hearty combination of steak, potatoes, bell peppers, onions, garlic, peas, spices, and our fiery Jalapeño Lime Hot Sauce.
Serve these as an appetizer at a dinner party, or as your main course for dinner. Either way, your guests will love them!
Instructions
Place flour, salt, and sugar in a bowl, whisk to combine.
Add the shortening and butter to the bowl and work the ingredients together until the shortening and butter have broken up into small pieces.
Place the eggs and water in a bowl, whisk to combine.
Make a well in the center of the dry ingredients and add the wet.
Using a fork, combine the ingredients together, creating a shaggy dough.
Transfer the shaggy dough to a floured surface and knead until smooth and springy.
Cover the dough and refrigerate for one hour.
Heat oil in a large skillet and add the steak.
Sear for two to three minutes, stirring occasionally, until browned.
Remove the steak from the skillet, and set aside to rest.
Add the garlic, onion, bell peppers, and potatoes to the skillet, stir to combine, and sauté for five minutes.
Season the veggies with cumin, salt, pepper, and paprika, stir to combine, and continue to sauté for one minute more.
Return the steak to the skillet, stir to combine with the veggies, and add the broth, TRUFF Jalapeño Lime Hot Sauce, tomato paste, and soy sauce. Stir to combine and bring to a simmer.
Once simmering, reduce heat to medium-low, and cook for 10-15 minutes or until the potatoes are tender. Add the peas, stir to combine, remove from the heat, and set aside.
Remove the dough from the refrigerator and divide into quarters. Working with 1 quarter at a time, roll out into a thin sheet on a lightly floured surface.
Cut the dough into circles.
Spoon two to three tablespoons of steak filling into the center of each circle.
Brush the edges of the circle with egg wash and fold in half, concealing
Seal the empanadas by pinching the edges and set aside.
Repeat with the remaining dough and filling.
Once all the empanadas have been assembled, heat oil in a deep fryer or fill a large Dutch oven ⅓ full with oil.
Once the oil has heated, add two to three empanadas and fry for three to five minutes, flipping halfway through, until golden brown.
Remove the fried empanadas from the oil, and set aside to drain.
Serve your empanadas with your favorite dipping sauces like TRUFF Jalapeño Lime Hot Sauce.
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