Beef Taco Empanada Recipe

Make the dough: Combine flour, sugar, salt, egg yolks, and water in a bowl; mix to combine. Add butter one at a time and mix until crumbly. Transfer mixture to a flour mixture or into the bowl of an electric mixer fitted with the dough hook attachment and knead until smooth and forms into a ball. Transfer to a bowl, cover, and chill for 1 hour. 

Make the filling: Heat oil in a pan over medium heat. Sauté onion and garlic until fragrant. Add ground beef and cook for 3 minutes. 

Add corn and carrots, beans, and bell peppers; cook for 2 minutes. Add taco seasoning and mix well. Season with salt, pepper, and chili flakes. Set aside to cool completely. 

Remove dough from bowl and transfer to a floured surface. Knead slightly, then divide into 20 to 24 equal pieces. Roll each piece into a ball and flatten with a rolling pin until 2 1/2 to 3 inches in diameter. 

Take about 1 1/2 to 2 tablespoons filling and place at the center of the dough. Fold, press edges, and crimp with a fork. Repeat with remaining dough and filling. 

Heat oil in a deep-fryer. Deep-fry empanadas until golden, about 2 to 3 minutes per side. Drain on paper towels. Serve warm.