All Mix Recipes

Beef Empanadas – Isabel Eats

  • Make the pastry dough: In a food processor, add the all-purpose flour and salt. Pulse to combine. Add the butter, 1 egg, and ice water. Pulse until the mixture resembles coarse crumbs. (You may need to do this in batches depending on the size of your food processor.)

  • Transfer the dough mixture onto a clean surface and knead it for 5 minutes until it comes together and is smooth. Shape it into 2 equal sized balls, tightly cover each in plastic wrap, and refrigerate while you make the filling.

  • Make the filling: In a large skillet over medium-high heat, add the oil. When hot, add the tomato and onion, and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, until fragrant.

  • Add the ground beef, chili powder, salt, ground cumin, dried oregano, and ground coriander, and cook for 6-8 minutes, using a spoon to break up the meat into smaller pieces and stirring occasionally.

  • Stir in the potato, carrot, and water, then reduce the heat to medium-low, cover, and cook for 10 minutes until the potatoes and carrots are soft and tender.

  • Remove the skillet from heat, taste, and season with more salt if desired. Stir in the frozen peas and set aside.

  • Remove the dough balls from the refrigerator and divide them into 18 equal pieces, then roll each piece into a ball.

  • On a lightly floured surface, roll each ball evenly into a 6½ -7-inch circle with a rolling pin.

  • In a small bowl, beat the remaining egg with a fork to make an egg wash.

  • Working one at a time, add 3-4 tablespoons of filling to one side of the empanada round and top with a small pinch of shredded cheese.

  • Using a pastry brush, brush the inside edge of the empanada round, then fold the dough in half over the filling.

  • Seal the empanada by pressing the edges together with the tines of a fork or folding over the edges in increments with your fingers. Repeat until all the empanadas are filled and sealed.

  • Transfer the empanadas to 2 large baking sheets lined with parchment paper, and refrigerate for 15 minutes.

  • Preheat the oven to 400°F with the rack in the center of the oven.

  • Brush the tops of each empanada with the remaining egg wash and bake for 25-30 min or until golden brown. Let them cool for 10 minutes before serving.

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