Introduction: Emerald Isle Empanadas

These empanadas are a party version of my Painted Irish Meat Pie. They're the same recipe, but are fried, bite size, and make great finger food. What could be better than that? Enjoy with friends and an ice cold Guinness on a nice summer day.


Materials

pie crust (I used ready made)

1 red pepper

1lb hamburger

1 cup peas

1 onion

1 can condensed tomato soup

worcestershire sauce (to taste)

salt (to taste)

canola oil for fryer

Tools

cup or circle cookie cutter

rolling pin

fryer

Step 1: Filling

Saute the pepper first since it takes that longest to cook.

Add the onion, peas, and hamburger with worcestershire sauce and salt to taste.

Saute until hamburger is cooked.

Add the condensed tomato soup.

Add salt to taste.

The filling should be fully cooked though it will cook further in the fryer.

Remove from heat. You'll want the filling to be cooled a bit when stuffing the crust.

Step 2: Crust

Roll out your pie crust and cut into circles using a cup or circle cookie cutter.

Set pieces aside with cooled filling and a plate for empanadas ready to fry.

Step 3: Folding Empanadas

Roll the first circle gently into an oval.

Place a small spoon full of filling in the center of the crust.

Pinch the sides and fold in half.

Pinch the sides until sealed all around.

Step 4: Frying

Set the fryer to 325 degrees.

Place a few empanadas into the fryer basket gently.

Lower basket into the hot oil and let cook until golden brown.

Remove basket from oil and let drain for a few seconds.

Set finished empanadas on a paper towel to absorb additional excess oil.

Step 5: Enjoy!

Hit the summer sun and enjoy with friends and an ice cold Guinness.

Comments

author
mreith (author)2015-07-13

Just reading the recipe and looking at the pictures makes them to die for. Makes me think "fusion" food, the best kind.

author
patrickb14 (author)2015-07-03

they split :( Avoid this by using a fork to seal "press tight" and let dough come to room temp before stuffing then chill after stuffing.

author
bmedart (author)2015-07-01

Those look Wonderful!

author
HopeL (author)2015-06-25

Wow! My cousin is a chef. Great job! If I fried food more regularly? I would try these now. But, I will save them for a rainy day... haha, if it ever rains here again that is! I like your deep fryer. I may suggest, if people do not have one? To fry in oil in a pot on their stove. The filling looks and sounds tasty! I'll let you know when I make them.

author
Brooklyntonia (author)HopeL2015-06-25

If you're not prone to fying, I'm sure they'd bake well too. I hope it rains!

author
CarmelitoAndrade (author)2015-06-25

looks tasty !! Thanks for the recipe..

author
JmsDwh (author)2015-06-23

Looks delicious! How about "Emerald Isle Empanadas"?

author
Brooklyntonia (author)JmsDwh2015-06-23

Great name! I'll totally using that. Thanks!

author
sobeeya (author)2015-06-23

in frying these crust openend doesnt they fill the filling with so much oil inside

author
Brooklyntonia (author)sobeeya2015-06-23

Not that I noticed. I let them drain in the fryer basket and again on a napkin.

author
fred3655 (author)2015-06-23

These are great baked too. thanks

author
Attmos (author)2015-06-22

My God! They look like little bits of fried heaven. This is going into my meal rotation.

About This Instructable

2,475views

202favorites

Bio: Art Teacher, Artist, and Maker - Follow me on Instagram to see what I'm working on before it hits Instructables.
More by Brooklyntonia:Watercolor on Laser Cut Wood: Tips and TricksFabric As Removable WallpaperTampon Secret Stash
Add instructable to: