Empanadas
This is a re-recording of my original empanadas episode in Season 1! Same recipe, but this time I added bell peppers and omitted raisins for all the raisin haters ;)
Empanadas
Ingredients
For Empanada Dough (can be substituted with store bought pie rounds):
3 cups flour
1/2 t baking powder
1 t salt
3 T sugar
1 c butter (cubed, very cold)
6 T ice cold water
1 egg + 1 T water for wash
Salt for topping
For Filling:
Cooking oil
1 c onion, chopped
1 c potato, cubed
1 c carrot
1 c bell pepper
1/2 lb ground beef
1 c frozen peas, thawed
1 T soy sauce
1 T tomato paste
1/2 c water
Salt, pepper
Instructions
1. Combine flour, sugar, baking powder, and salt.
2. Cut in butter until butter chunks are well incorporated, making sure to keep the dough cool.
3. 1 tablespoon at a time, add water and knead until dough is formed. You can use hands, but do not let dough become warm. Knead until a ball is formed.
4. Cover dough and put in fridge.
5. Start making the filling. In oil, saute the onion for 3-4 minutes, then add cubed potato and 1/4 cup of water, covering the skillet until potatoes are tender. Water should cook off.
6. Push the potato and onion to the side and cook the beef through, seasoning with salt and pepper. Add carrot and remaining water, then cover and cook until carrot is tender (the water should cook off again).
7. In the last minute of cooking, add the chopped bell pepper and peas. Add tomato paste and soy sauce and toss together. Remove from heat and let cool completely and drain any excess liquid.
8. Take half of the dough (placing the other half back in the fridge) and roll it out as thin as possible. Use a round object like a glass or a small bowl as a guide to cut the dough into circles.
9. Fill each circle with a tablespoon of of cooled filling. Pinch and fold edges, making sure any air pockets are minimized. Repeat with the rest of the circles. Place empanadas on a baking sheet lined with parchment paper.
Tip: When I make empanadas, my goal is to keep the pastry dough as cold as possible. I’ll through the dough rounds in the fridge while I’m folding the empanadas, and I’ll place already-folded empanadas in a tray in the freezer. This helps your empanadas keep their shape!
10. Create an egg wash by beating 1 egg. Brush the empanadas twice with egg wash, making sure to get all the sides and crevasses! Sprinkle with flaky salt, and insert a toothpick/skewer to create a small hole for heat to escape while cooking.
11. Bake in the oven at 400°F for 20 minutes or until golden (might depend on your oven specifically, keep an eye on them).
12. Repeat with the other half of your dough!
