Ingredients
4 tbsp. unsalted butter
1/2 lb. lean ground beef
1/2 lb. ground pork
1/4 lb. chicken livers
1 onion
1 small green bell pepper
4 clove garlic
1 tsp. cayenne pepper
1/2 tsp. ground cloves
1/2 tsp. chopped thyme
salt
Freshly ground pepper
1/4 c. low-sodium chicken broth
16 empanada wrappers
vegetable oil
Ranch dressing mixed with chopped cilantro
Preparation
Step 1In a large skillet, melt the butter. Add the beef, pork, and chicken livers and cook over moderate heat, stirring, until lightly browned, 8 minutes. Add the onion, bell pepper, garlic, cayenne, cloves, and thyme; season with salt and pepper. Cook until the vegetables are tender, 6 minutes. Tilt the pan and spoon off the fat. Add the broth and scrape up any browned bits stuck to the bottom of the skillet. Scrape the filling into a bowl, cover, and refrigerate for 30 minutes, until chilled.Step 2Arrange 8 empanada wrappers on a work surface. Lightly brush the edges with water and spoon half of the meat filling into the centers. Fold in half, pressing out any air, and seal; crimp the edges with a fork. Transfer the pies to a wax paper–lined baking sheet. Repeat with the remaining wrappers and filling.Step 3Line a baking sheet with paper towels and place a rack on top. In a large, deep skillet, heat 1 1/2 inches of oil to 375 degrees F. Fry the meat pies in batches, turning once, until golden brown, about 5 minutes. Drain on the rack and serve with the ranch dressing. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
