Kat's Empanadas

Chef's notes

Oven at 400 degrees Fahrenheit for 20 mins

Refrigerate the dough for 2+ hours

Details

• ⏲️ Prep time: About 3-4 hours
• 🍳 Cook time: 20 mins
• 🍽️ Servings: 10

Ingredients

• 1 cup water
• 3 sticks of butter
• 2 3/4 cups of all purpose flour
• 2 tsp salt
• pinch of paprika/jalapeno powder (I use both)
• 2 tbsp oil
• 1 lb ground beef
• 1 medium diced onion
• 1 diced red/green bell pepper
• 1 cup peas
• 4 minced garlic cloves
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp paprika
• 1/2 tsp red flakes
• 1/2 tsp white pepper
• 1/2 tsp cumin
• 1/2 cup beef broth
• 2 tbsp tomato paste
• 1 diced white/russet potato
• 3 tbsp scallions
• 1 cup shredded cheese (mexican, fiesta, or cheddar)
• 1 egg
• 3 tbsp water

Directions

1. In a pot, heat up 1 cup water with 3 sticks of butter (1 1/2 cups butter)
2. In a bowl, add 2 3/4 cup all purpose flour, 2 tsp salt, & pinch of paprika/jalapeno powder.
3. Once butter is melted in the pot, cool & transfer to the bowl.
4. Mix then wrap dough in plastic.
5. Refrigerate wrapped dough for 2+ hour till hardened.
6. Heat up large pot on medium heat, then add 2 tbsp oil.
7. Saute 1 lb ground beef
8. Leaving the beef juice, then scoop up cooked beef into metal bowl for later
9. Using the beef juice, saute diced yellow onion, diced bell pepper, 1 cup peas, 4 minced garlic cloves, 1 tsp oregano, 1 tsp salt, 1/2 tsp paprika, 1/2 tsp redflakes, 1/2 tsp white pepper & 1/2 tsp cumin
10. Add 1/2 cup beef broth, 2 tbsp tomato paste
11. Add the cooked beef & diced potato
12. Lastly combine 3 tbsp scallions
13. Turn on oven at 400 degrees Fahrenheit
14. Once dough in fridge has hardened, take out
15. Grab a golf ball sized piece of dough and start flattening with your hands
16. Dough should be around 5-6 diameter circle
17. Put about 2 tbsp of beef filling you made earlier & sprinkle with a little cheese
18. Crimp edges with fork
19. Brush the empanadas with egg wash (1 egg + 3 tbsp water mix) before putting in oven
20. Bake for 20 mins & enjoy!