Ingredients
Scale
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Dough:
- 2 1/2 cups all-purpose flour: This provides the structure for the empanada dough.
- 1/2 teaspoon salt: Enhances the flavor of the dough.
- 1/2 cup cold butter, cubed: Adds richness and flakiness to the crust.
- 1 egg: Helps bind the dough together, providing a tender texture.
- 1/3 cup cold water: Ensures the dough stays moist and workable.
- 1 tablespoon vinegar: Helps to tenderize the dough and prevent it from becoming too tough.
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Filling:
- 1 lb ground beef: The main ingredient, providing a hearty and flavorful filling.
- 1 small onion, finely chopped: Adds sweetness and depth to the filling.
- 2 cloves garlic, minced: Infuses the filling with a rich, savory flavor.
- 1/2 cup tomato sauce: Adds moisture and a tangy taste to the beef mixture.
- 1/4 cup green olives, chopped: Introduces a salty, briny flavor that complements the beef.
- 1/4 cup peas: Provides a slight sweetness and texture contrast.
- 1 tablespoon chili powder (adjust to taste): Brings the heat and spice to the filling.
- 1 teaspoon cumin: Adds a warm, earthy flavor that enhances the overall taste.
- 1/2 teaspoon smoked paprika: Contributes a smoky depth and vibrant color.
- Salt and pepper to taste: Essential for seasoning the filling to perfection.
- 1 egg (for egg wash): Gives the empanadas a shiny, golden-brown finish.
Instructions
1. Make the Dough:
- Mix the dry ingredients: In a large bowl, combine 2 1/2 cups of all-purpose flour and 1/2 teaspoon of salt.
- Add the butter: Incorporate 1/2 cup of cold, cubed butter into the flour mixture using a pastry cutter or your fingers. Work the butter into the flour until the mixture resembles coarse crumbs.
- Prepare the wet ingredients: In a small bowl, whisk together 1 egg, 1/3 cup of cold water, and 1 tablespoon of vinegar.
- Combine and knead: Pour the wet mixture into the flour mixture and stir until the dough comes together. Turn the dough out onto a floured surface and knead a few times until it becomes smooth.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. This helps to firm up the dough, making it easier to roll out.
2. Prepare the Filling:
- Cook the aromatics: In a large skillet over medium heat, sauté 1 small finely chopped onion until it softens. Add 2 minced garlic cloves and cook for another minute.
- Brown the beef: Add 1 lb of ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Add the flavorings: Stir in 1/2 cup of tomato sauce, 1/4 cup of chopped green olives, 1/4 cup of peas, 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of smoked paprika. Season with salt and pepper to taste.
- Simmer and thicken: Allow the mixture to simmer for about 5 minutes until it thickens slightly. Remove from heat and let it cool before assembling the empanadas.
3. Assemble the Empanadas:
- Preheat the oven: Set your oven to 375°F (190°C).
- Roll out the dough: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles (approximately 4-5 inches in diameter).
- Fill the empanadas: Place a spoonful of the cooled beef filling in the center of each dough circle.
- Fold and seal: Fold the dough over the filling to form a half-moon shape. Press the edges with a fork to seal them tightly. This will prevent the filling from leaking out during baking.
- Prepare for baking: Place the assembled empanadas on a baking sheet lined with parchment paper.
4. Bake the Empanadas:
- Brush with egg wash: Beat 1 egg and brush it over the tops of the empanadas. This will give them a beautiful golden-brown finish when baked.
- Bake to perfection: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
5. Serve:
- Enjoy your creation: Serve the empanadas hot, with your favorite dipping sauces like salsa or chimichurri for an added burst of flavor.