Beef Empanadas

Ingredients

• 1 cup (237 grams) water
• 1 1/2 sticks (170 grams) unsalted butter
• 2 3/4 cups (349 grams) all-purpose flour
• 2 teaspoons fine sea salt
• Pinch of paprika
• 3 tablespoons olive oil, (divided)
• 1 pound ground beef (85-90% lean)
• 1 small yellow onion, (peeled and minced)
• ½ red bell pepper, (cored, seeded, and finely diced)
• ½ green bell pepper, (cored, seeded, and finely diced)
• ½ cup frozen peas
• 2 cloves garlic, (finely minced)
• 1 teaspoon oregano
• 1 teaspoon fine sea salt
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground cumin
• ¼ cup beef broth
• 1-2 tablespoons tomato paste, (to preference)
• 1 small russet potato, (peeled, finely diced, and boiled*)
• 3 scallions, (trimmed and chopped)
• 1/2 cup shredded monterey jack cheese (or “Mexican blend” cheese), (optional)
• 1 egg
• 3 tablespoons water

Steps

1. 1

   In a medium saucepan over medium heat, add the water and butter, heating until butter has fully melted. Meanwhile, in a large bowl, whisk together flour, salt, and paprika and make a well in the center. Pour a little of the warm butter mixture in and mix with your fingertips to make a wet paste. Pour in remaining liquid, and work the dough with your hands until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.

2. 2

   Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.

3. 3

   Heat 2 tablespoons of oil in a large skillet over medium heat. Saute the beef, cooking until browned, about 10 minutes. Remove the beef with a slotted spoon and set aside. Reserve 2 tablespoons of drippings.

4. 4

   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.

5. 5

   After a few minutes, deglaze the pan with ¼ cup of beef broth, then add 1-2 tablespoons of tomato paste (to preference).

6. 6

   Once the tomato paste has dissolved, mix in the beef and potatoes. Remove from heat.

7. 7

   Tear off golf-ball sized pieces of the chilled dough and roll into balls. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles. Once your dough has been rolled out, place 2 heaping tablespoons of filling in the center of each dough circle. Add ½ teaspoon scallions to each circle, and sprinkle lightly with cheese, if using. Brush a small amount of egg wash lightly over one half edge’s border. Fold over the dough to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.

8. 8

   Place empanadas onto the prepared baking sheet. Lightly beat together the egg and water. Brush the empanadas gently with the egg wash.

9. 9

   Bake empanadas until golden brown, about 20 minutes. Serve warm.

10. 10

    Refrigerate leftovers either plastic wrapped or stored in an airtight container for up to 3 days. You can also freeze cooked empanadas plastic wrapped in a resealable freezer bag or airtight container for up to 3 months. To reheat, unwrap as many empanadas as you want and warm through in a 300°F oven or toaster oven for about 10 minutes.