Empanadas Atulai (Marianas Turnovers)
Golden turmeric-colored dough is filled with a savory mix of ground beef or fish, achote, and vegetables, then fried into crescent-shaped hand pies. Empanadas appear at nearly every fiesta table in the CNMI.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Servings
- 10
- Difficulty
- Hard
- Calories
- 260 kcal
Equipment
- •Rolling pin
- •Deep skillet or pot for frying
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 13
- carbs
- 28
- protein
- 10
- calories
- 260
Instructions
- 1
Mix the cornmeal with achote water and warm water until soft and bendable. Let it rest for 20 minutes.
- 2
Cook the ground beef with onion and garlic until browned. Season with salt and stir in raisins if using.
- 3
Roll pieces of the dough into thin rounds.
- 4
Spoon filling onto half of each round. Fold the dough over and press the edges tightly to seal.
- 5
Heat oil to 350°F in a deep skillet on the stovetop.
- 6
Fry the empanadas in batches until golden brown and crisp. Cook for about 3-4 minutes per side.
- 7
Drain them on paper towels and serve warm.
Chef's tips
Rest the dough for at least 20 minutes before rolling so it does not stretch back or tear when shaped.
Storage
Refrigerate uncooked empanadas up to 1 day, or cooked ones up to 3 days.
Reheating
Reheat in an oven or air fryer at 350°F until warmed through and crisp again.
Common mistakes to avoid
- •Adding too much filling, which can make the dough burst open during frying.
- •Frying at too high heat, which browns the outside before the inside heats through.
Serving suggestions
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