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## 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!