Categories: beef
Ingredients
- Dough:
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 large egg
- 1/3 cup ice water (place it in the freezer before you start working)
- 1 tablespoon distilled white vinegar
- *****
- Filling:
- 2 tablespoons olive oil
- 1 cup onion, finely chopped
- 1/2 pound lean ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- *****
- Egg Wash:
- 1 large egg
- 1 tablespoon water
Directions
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Add flour and salt to food processor bowl. Pulse to blend. Add butter and pulse until mixture resembles coarse meal.
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Beat together egg, water, and vinegar in a small bowl with a fork. Add to food processor bowl. Pulse a few times, until dough forms.
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Remove dough from food processor. Shape into a flat disk. Chill in fridge, wrapped in plastic wrap, 1 hour.
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Heat olive oil in a large skillet over medium-high heat. Add onion and sauté about 4 minutes, until barely golden. Add beef. Cook about 3 more minutes, until lightly browned. Add salt and pepper, cumin and paprika. Cook one more minute, mixing. Remove from heat and set aside.
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Heat oven to 400 degrees. Mix together egg and water for egg wash.
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On a lightly floured surface, with a floured rolling pin, roll out dough as thin as you can – to about 1/8 inch thickness. Cut twelve 4-inch circles. Scraps can be re-rolled once. Place one heaping tablespoon meat mixture on one half of each circle, leaving a 1/2-inch border. Brush egg wash on empty side of circle, fold dough over to make a half-circle and crimp edges with a fork.
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Arrange empanadas on a baking sheet lined with parchment paper. Brush with egg wash. Bake 10 minutes. Turn empanadas over, brush other side and bake 10 minutes longer, until lightly browned on both sides. Cool a few minutes before serving.