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@ kat
2024-10-08 14:58:08Chef'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
- In a pot, heat up 1 cup water with 3 sticks of butter (1 1/2 cups butter)
- In a bowl, add 2 3/4 cup all purpose flour, 2 tsp salt, & pinch of paprika/jalapeno powder.
- Once butter is melted in the pot, cool & transfer to the bowl.
- Mix then wrap dough in plastic.
- Refrigerate wrapped dough for 2+ hour till hardened.
- Heat up large pot on medium heat, then add 2 tbsp oil.
- Saute 1 lb ground beef
- Leaving the beef juice, then scoop up cooked beef into metal bowl for later
- 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
- Add 1/2 cup beef broth, 2 tbsp tomato paste
- Add the cooked beef & diced potato
- Lastly combine 3 tbsp scallions
- Turn on oven at 400 degrees Fahrenheit
- Once dough in fridge has hardened, take out
- Grab a golf ball sized piece of dough and start flattening with your hands
- Dough should be around 5-6 diameter circle
- Put about 2 tbsp of beef filling you made earlier & sprinkle with a little cheese
- Crimp edges with fork
- Brush the empanadas with egg wash (1 egg + 3 tbsp water mix) before putting in oven
- Bake for 20 mins & enjoy!