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.
pie crust (I used ready made)
1 red pepper
1 cup peas
1 can condensed tomato soup
worcestershire sauce (to taste)
salt (to taste)
canola oil for fryer
cup or circle cookie cutter
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.
Runner Up in the
Oil and Vinegar Challenge