Empanadas Recipe

The empanadas should be placed on a baking sheet (not directly on the metal or grates) and covered with aluminum foil for each cooking method.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Appetizer

Cuisine: Asian

Keyword: Empanadas Recipe

Servings:

Calories: 860kcal

Equipment

1 Oven
1 Bowl

Ingredients

1 russet potato
2 tbsp olive oil
3/4 lb ground beef
1/2 medium onion grated
1 small carrot grated
1 rib of celery finely minced
2 cloves of garlic minced
1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp ground cinnamon
3/4 cup beef broth
1/2 cup peas
1/2 tsp salt
1/2 tsp pepper

Crust

2 1/2 cups all purpose flour
1/2 tsp sea salt
4 oz unsalted butter chilled and cut into 1/4 inch cubes
1 large egg room temperature
1/3 cup ice water
1 egg beaten for egg wash

Instructions

In a food processor, pulse the flour and salt to make the pastry dough. Pulse the ingredients until they resemble coarse crumbs before adding the butter, 1 big egg, and ice water. Put the dough in a ball shape. Place the dough in the refrigerator for at least 30 minutes with plastic wrap tightly covering it.
Get the filler ready: Bring the water in a medium-sized pot to a boil after filling it 3/4 full. Cubed potatoes should be added to the kettle and boiled for three minutes or until cooked.
In the meantime, warm the olive oil in a big skillet over medium heat until it shimmers. Along with the onions, celery, and carrots, add the ground meat. Cook for about 8 minutes, or until the beef is browned and the vegetables are tender. Drain the cooked potatoes, then combine them with the ground beef mixture.
Cook the beef broth, garlic, chilli powder, cumin, and cinnamon for a further minute, or until the spices are fragrant. Once the peas are added, stir everything together over medium heat and simmer until the majority of the liquid has been absorbed. Add salt and pepper to taste.
Place rack in the centre of the 375°F-preheated oven.
Take the dough out of the fridge and divide it into 10 equal pieces (each around 2.2 oz). On a lightly dusted surface, roll out each piece of dough very thinly until you have a circle that is about 7" in diameter. One third cup of filling should be added to one side of the dough, one at a time, in a heaping motion.
Combine the beaten egg and one tablespoon of water in a small bowl. Egg wash should be applied with a pastry brush to the inside, 1/4-inch edge of the dough. Over the filling, fold the dough in half. Firmly push the edges together with a fork. Repeat the procedure with the remaining dough and filling, then lay the mixture on a baking sheet coated with paper.
Each empanada's top should be coated with the egg wash. 35 minutes in the oven, or until golden brown.

Video

Nutrition

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