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.