Beef Empanadas

Takes 180 minutes | Serves 20 |

Ingredients

250 ml water
175 g unsalted butter
350 g all-purpose flour
2 tsp salt (for dough)
1 pinch paprika (for dough)
3 tbsp olive oil
500 g ground beef
1 small yellow onion
0.5 red bell pepper
0.5 green bell pepper
0.5 cup frozen peas
2 cloves garlic
1 tsp oregano
1 tsp salt (for filling)
0.5 tsp paprika (for filling)
0.5 tsp red pepper flakes
0.5 tsp ground white pepper
0.5 tsp ground cumin
60 ml beef broth
1 tbsp tomato puree
1 small russet potato
3 psc scallions
0.5 cup shredded Monterey Jack cheese
1 egg
45 ml water (for egg wash)

Steps

Dough

• In a medium saucepan over medium heat, add the water and butter, heating until butter has fully melted. In a large bowl, whisk together flour, salt, and paprika. Make a well in the center, pour a little of the warm butter mixture in, and mix with fingertips to make a wet paste. Pour in remaining liquid and work the dough with hands until a wet, oily dough forms. Wrap in plastic and refrigerate for at least 2 hours.
• Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Filling

• Heat 2 tablespoons of oil in a large skillet over medium heat. Saute the beef until browned, about 10 minutes. Remove beef with a slotted spoon and set aside. Reserve 2 tablespoons of drippings.
• With the remaining 1 tablespoon olive oil and 2 tablespoons of drippings, sauté the yellow onion until translucent, 10-15 minutes. Then add the bell peppers, peas, garlic, and seasonings.
• Deglaze the pan with beef broth, then add tomato paste (to preference). Once dissolved, mix in the beef and potatoes. Remove from heat.

Assembly

• Tear off golf-ball sized pieces of chilled dough and roll into balls. On a lightly floured surface, roll out balls into 1/4-inch thick, 5-inch diameter circles. Place 2 tablespoons of filling in the center of each circle. Add ½ teaspoon scallions and sprinkle with cheese, if using. Brush edge with egg wash, fold over to create a half-moon shape, and press edges to seal. Crimp edges with a fork.
• Place empanadas on the prepared baking sheet. Beat together the egg and water for egg wash. Brush empanadas gently with it.
• Bake until golden brown, about 20 minutes. Serve warm.
• Refrigerate leftovers wrapped or in an airtight container for up to 3 days, or freeze for up to 3 months. To reheat, warm in a 300°F (150°C) oven for about 10 minutes.