Recipe
Tasajo Empanadas
Fried empanadas made with homemade dough and dry wine, filled with tasajo picadillo. Golden, crispy, and full of the flavor of Cuban cuisine.
- Preparation30 min
- Cooking20 min
- Total time1 h 50 min
- DifficultyMedium
Ingredients
Check off the ingredients you have.
For the dough
For the filling
For frying
Method
Dough
- Sift the flour, measure it, and sift it again with the salt and baking powder. Place everything on the table where you will work.
- Make a well in the center of the flour with your hands and add the lard, butter, and whole eggs there.
- Gradually incorporate these ingredients using the tips of your fingers.
- Dissolve the sugar in the water, add the dry wine, and pour it into the center without stopping mixing.
- When everything is well integrated, form a soft dough with both hands and knead it for a few minutes.
- Wrap the dough in wax paper and let it rest in the refrigerator for about 1 hour.
Shaping
- Roll out the dough on the floured table using a rolling pin also dusted with flour.
- Place one tablespoon of tasajo picadillo on the dough for each empanada; give them the shape you prefer, but not too small.
- Fold the dough over the filling and cut the empanada with a knife or a cutter.
- Press both edges well with a fork dipped in flour so they do not open while frying.
Frying
- Fry the empanadas in abundant hot lard until golden.
