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A tray of golden baked empanadas fresh from the oven

Beef Empanadas

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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 687
Ingredients Method

Ingredients
  

  • 3 cup flour
  • 12 tbsp butter cold, cut into cubes
  • 2 each eggs one for the dough, one for the wash
  • 0.5 cup water ice cold
  • 1 lb ground beef
  • 1 each onion finely diced
  • 3 each garlic clove minced
  • 1 each potato peeled and diced small
  • 0.5 cup tomato sauce
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tsp salt

Method
 

  1. For the dough, rub or pulse the cold butter into the flour and 1 teaspoon of the salt until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.
  2. Beat 1 egg into the ice water, add it to the flour, and bring it together into a shaggy dough without kneading. Flatten into a disc, wrap, and chill at least 1 hour.
  3. For the filling, brown the ground beef hard in a dry pan, then add the onion and diced potato and cook until the potato is tender, about 10 minutes.
  4. Add the garlic, cumin, paprika and remaining salt, stir 30 seconds, then add the tomato sauce and simmer until the mixture is thick and no loose liquid remains in the pan.
  5. Spread the filling on a plate and cool it completely, ideally in the fridge. Warm filling melts the butter in the pastry and guarantees leaks.
  6. Roll the dough thin and cut 5 inch rounds. Put about 2 tablespoons of cold filling on each, keeping the edge clear.
  7. Brush the edge with water, fold over, press out the air, and crimp firmly with a fork or by folding the rim over on itself.
  8. Chill the filled empanadas 20 minutes, brush with the beaten second egg, and bake at 400F for 22 to 25 minutes until deep golden.