Beef Empanadas
Ingredients
Empanada Dough
-
2 ½
cups
all-purpose flour
-
1 ½
teaspoons
kosher salt
-
½
cup
unsalted butter, frozen
-
¼
cup
cold water
-
1
large
egg
Empanada Filling
-
2
teaspoons
olive oil
-
1
pound
ground beef
-
½
yellow onion
diced
-
½
red bell pepper
diced
-
3
cloves
garlic, minced
-
5
green olives
minced
-
3
tablespoons
tomato paste
-
1
teaspoon
ground cumin
-
½
teaspoon
ground paprika
-
¼
teaspoon
crushed red pepper
-
to taste
kosher salt
For Assembly
-
1
large
egg, whisked with 1 tablespoon water
Instructions
- Mix flour and salt in a large bowl.
- Grate the cold butter into the flour mixture and mix until it resembles small peas.
- Whisk water and egg in a measuring cup, then pour into the flour mixture, adding more water as needed until the dough comes together.
- Knead the dough briefly, form it into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- For the filling, heat olive oil in a saucepan, add ground beef, and cook until browned.
- Add diced onion, red bell pepper, and garlic, cooking until softened.
- Stir in olives, tomato paste, cumin, paprika, crushed red pepper, and salt, cooking for another 5 minutes.
- Roll out the dough to 1/8-inch thickness and cut into 6-inch circles.
- Place a tablespoon of filling on one side of each circle, fold over, and crimp the edges to seal.
- Chill assembled empanadas in the freezer for 15 minutes.
- Preheat the oven to 400°F, brush empanadas with egg wash, and pierce the tops.
- Bake for 20 to 25 minutes until golden brown.
Nutrition Facts (estimated)
Servings
9 empanadas
Calories
377
Total fat
23g
Total carbohydrates
29g
Total protein
14g
Sodium
511mg
Cholesterol
86mg
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