Cheesy beef empenadas

Ingredients

Dough

• 400 g flour, plus more for rolling the dough
• 1 tsp salt
• 1 tsp baking powder
• 110 g butter, cold and diced
• 175 ml water
• 2 eggs

Filling

• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 500 g minced beef
• 1 tbsp tomato paste
• 1 tsp oregano
• 1 tsp cumin
• 0.5 tsp paprika
• salt
• black pepper
• 1 tomato
• 100 g pickled jalapeños
• 150 g cheddar, grated
• sour cream, for serving

Preparation

This is the recipe from delish, converted to metric. This is a slightly spicy recipe. It yields about 25 empanadas.

The filling can also be used on nachos if you’re not into dough-making.

Step 1: Dough

1. In a large bowl, mix flour, 1 teaspoon salt and baking powder.
2. Add butter cubes, 1 egg and water to the bowl.
3. Knead the dough until smooth, adding flour as necessary (I added a whole cup).
4. Wrap in plastic wrap, and refrigerate for 1 hour.

Step 2: Filling

1. Heat olive oil a pan over medium heat
2. Add onion and cook until soft - about 5 minutes.
3. Add garlic and cook for 1 minute.
4. Add the beef and cook until browned.
5. Add…
   1. 1 tbsp tomato paste,
   2. 1 tsp organo,
   3. 1 tsp cumin,
   4. 0.5 tsp paprika,
   5. 1 tsp salt,
   6. black pepper,
   7. pickled jalapeños,
   8. and tomato to the meat
6. Cook for an extra 3 minutes and remove from heat.

Step 3: Assembly

1. Roll dough on a lightly floured surface
2. Cut ~10 cm, ~4 mm thick circles with a large mug
3. Place a tablespoon of meat and cheese on the centre of each circle. Dip a finger in water, and run it around the rim of each circle.
4. Close each pocket by folding it in half, using the fork to seal the edge.
5. Brush each empanada with egg wash (1 egg, 1 tablespoon water, whisked).

Step 4: Cooking

1. Line a baking sheet with parchment paper and place the empanadas on the sheet.
2. Bake at 205ºC until golden - about 25 minutes.
3. Serve with sour cream