Empanadas de Cambray (Dairy-Free, Egg-Free)

Ingredients

• 2 cups All-Purpose Flour
• 1/2 cup Vegan Butter, cold and cubed
• 1/2 cup Iced Water
• 1/2 tsp Salt
• 1 cup Cooked Rice
• about 225 g Ground Beef
• 1/2 cup Diced Potatoes
• 1/4 cup Diced Carrots
• 1/4 cup Raisins
• 1/2 tsp Ground Cumin
• 1/4 tsp Smoked Paprika
• 1/4 tsp Salt
• 2 cups Vegetable Oil (for frying)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a food processor, combine the 2 cups All-Purpose Flour and the 1/2 cup cold, cubed Vegan Butter. Pulse until the mixture looks like coarse crumbs.
2. 2With the food processor running, gradually add the 1/2 cup Iced Water. Pulse just until the dough starts to stick together. Do not overmix. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to chill.
3. 3While the dough chills, place a 25.4 cm skillet over medium heat. Add the about 225 g Ground Beef and cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes. Drain off any extra fat from the skillet.
4. 4Add the 1 cup Cooked Rice, 1/2 cup Diced Potatoes, 1/4 cup Diced Carrots, 1/4 cup Raisins, 1/2 tsp Ground Cumin, 1/4 tsp Smoked Paprika, and 1/4 tsp Salt to the skillet with the beef. Stir everything together well and cook for another 5 minutes, until the vegetables are slightly tender. Remove the skillet from the heat.
5. 5Lightly dust a clean surface with a little flour. Unwrap the chilled dough and roll it out to about 0.3175 cm thickness. Use a 10.16 cm round cutter or the rim of a glass to cut out 6 circles of dough.
6. 6Place about 2 tablespoons of the filling mixture in the center of each dough circle. Fold each circle in half to create a crescent shape. Press the edges together firmly to seal, then crimp them with a fork to make sure they are completely closed.
7. 7Pour the 2 cups Vegetable Oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
8. 8Carefully place 2-3 empanadas into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes per side, until they are golden brown and look puffy. Use a slotted spoon to remove the empanadas from the oil and place them on a plate lined with paper towels to drain.

Substitutions

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