Monday, July 6, 2020

Beef Empanadas

Yield: 12 empanadas


  • Dough
    • 2 1/4 cups flour
    • 1 tsp salt
    • 1/2 cup cold butter, cut into small pieces
    • 1 egg
    • 2 tbsp milk
    • 1 tbsp vinegar
    • Ice water
  • Filling
    • 1 lb. ground beef
    • 1 medium onion, chopped
    • 4 cloves garlic, minced
    • Spices
      • 1 1/2 tsp cumin
      • 1 1/2 tsp garlic salt
      • 1 tsp pepper
      • 1 tsp oregano
      • 1/2 tsp crushed red pepper
      • 1/4 tsp chili powder
    • 1 can (8 oz.) tomato sauce
    • 1 tbsp diced jalapeno peppers
    • 1 cup shredded pepper jack cheese


  1. In a mixing bowl combine the flour and salt.  Add the butter and toss to get the pieces separated and well coated in flour.
  2. With your hands, pinch the butter pieces until they are worked into the flour.
  3. In a separate bowl, mix the egg and milk together.  Add the vinegar and 1/3 cup of ice water to the egg mixture quickly add to the flour while tossing with a fork.
    • If you don't go quickly, the vinegar might curdle the milk.
  4. Transfer the dough to a floured counter top and knead until well combined.  If needed, add a few more drops of ice water to keep it moist.  It's ok if there are a few small spots of pbutter.
  5. Gather the dough together, squish down into a large round, and wrap in plastic wrap.  Refrigerate for 1 hour.
  6. To make the filling, combine the ground beef, onions, and garlic in a frying pan and brown over medium heat.  Drain the grease and return the meat to the pan.
  7. Add the spices, tomato sauce, and jalapeno.  Stir together and let simmer over medium heat for 15 minutes.
  8. Remove the dough from the refrigerator.
  9. On a floured surface, roll to 1/8" thickness and cut into 5" rounds.  Fill one side of each round with meat mixture and some shredded cheese.  Brush the edge with water, fold over to make a semi-circle, and then pinch closed.  Use the tines of a fork to gently press together, improving the seal.
  10. Reroll the dough scraps, and repeat step #9 until you've used all the ingredients.
  11. Place the empanadas on a baking sheet that has been covered with parchment paper.  Bake at 425°F for 15 minutes, until the crush is golden.
  12. Remove from the oven and serve hot.
Adapted from Frugal Hausfrau and Great Grub Delicious Treats.

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