Start by preparing your filling. In a skillet over medium heat, heat the olive oil until shimmering. Add in the minced red onion and sauté until it becomes translucent and fragrant, about 3 to 5 minutes. The aroma will fill your kitchen and get you excited about the meal to come.
Next, toss in the crushed garlic and cook for an additional minute. Stir in the minced beef, breaking it apart with a spatula. Cook until the beef is browned and fully cooked through. Don’t forget to season it generously with salt and pepper, adjusting to your taste preferences.
Once the beef is cooked, stir in the tomato sauce and diced bell pepper. Cook for about 5 more minutes, allowing everything to meld together beautifully. This filling should be savory and aromatic, setting the stage for the amazing empanadas to come!
While the filling cools, let’s move on to prepare the dough. In a large bowl, combine the cativía with the salt. Gradually add the water, mixing with a spatula until the dough starts forming. It may look a bit dry at first, but that’s okay; you’ll add more water as needed.
Knead the dough with your hands, adding more water by the tablespoon if it feels too dry. You want a soft, pliable dough that resembles regular flour dough but has a bit of elasticity. It should not be sticky or crumbly.
Once your dough is ready, divide it into 8 equal balls. On a lightly oiled surface, roll each ball into thin disks. You might want to grease your rolling pin to prevent sticking.
Now comes the fun part! Place about a tablespoon of your cooled filling in the center of each dough disk. Fold the dough over to create a semi-circle and press the edges together to seal. You can use a fork to crimp the edges and ensure they’re tightly sealed.
In a deep pan, heat the vegetable oil over medium-high heat. You want enough oil for the empanadas to be submerged. The oil should be hot enough that a small piece of dough sizzles when added.
Carefully place the empanadas into the hot oil, making sure not to overcrowd the pan. Fry them until they are golden brown, about 3 to 5 minutes on each side. The smell will be intoxicating!
Once fried, remove them from the oil and place them on a paper towel-lined plate to drain excess oil. Serve them warm, and watch them disappear!
