Ingredients:

For the Filling:

  • 1 tablespoon olive oil
  • 1/2 pound ground beef or ground chicken
  • 1 small onion, finely chopped
  • ½ red pepper, chopped
  • 2 hard-boiled eggs, chopped
  • 2 cloves garlic, minced
  • 1/4 cup of green olives, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon paprika
  • ½ teaspoon Mrs Dash
  • Gravy cube (brown or chicken – prepped ahead of time)
  • Salt and pepper to taste

Additional Ingredients:

  • 1 package of egg roll wrappers (about 18-20 wrappers)
  • Water for sealing the wrappers
  • Vegetable oil for frying

Instructions:

Prepare the Filling:

  1. Cook the Meat: In a large skillet, heat the olive oil over medium heat. Add the ground meat and cook until it’s partly cooked, breaking it apart with a spoon, about 5-7 minutes.
  2. Add Flavors: Add the chopped onion and minced garlic to the skillet. Cook until the onion is soft, about 3-5 minutes. Stir in the cumin, paprika, salt, and pepper, mixing well.
  3. Combine Ingredients: Cook for another 5 minutes, or until most of the liquid has evaporated and the meat is fully cooked. Remove from heat and let the filling cool slightly and then mix in the eggs and the olives.
  4. Assemble the Empanadas:
  5. Prepare Wonton Wrappers: Lay a wonton wrapper flat on a clean surface. Spoon about 1 tablespoon of the filling into the center of the wrapper.
  6. Seal the Empanadas: Dip your finger in water and run it along the edges of the wonton wrapper to moisten. Fold the wrapper over the filling to create a triangle or a rectangle, pressing the edges together to seal. You can also use a fork to crimp the edges and ensure a good seal.
  7. Repeat: Repeat with the remaining wrappers and filling.

Fry the Empanadas:

  1. Heat Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. You want the oil hot enough that a small piece of wonton wrapper sizzles when it’s added to the pan.
  2. Fry in Batches: Fry the empanadas in batches, being careful not to overcrowd the pan. Cook for about 1-2 minutes on each side, or until golden brown and crispy.
  3. Drain: Use a slotted spoon to transfer the empanadas to a plate lined with paper towels to drain any excess oil.

Serving:

Serve your wonton empanadas hot, with dipping sauces on the side if desired. Salsa, guacamole, or a simple sour cream dip complement these empanadas well.