Empanadas

Name: Empanadas
Ingredients: 3 cups unbleached flour; 1/2 teaspoon sea salt; 10 tablespoons cold butter cut into 1-inch pieces; 1 egg beaten; 1/2 cup water; 2 tablespoons olive oil; 1 1/2 pounds ground beef; 1/2 cup yellow onion finely chopped; 2 cloves garlic chopped; 1/3 cup red bell pepper finely chopped; 2 teaspoons cumin; 1 teaspoon oregano; 1/4 teaspoon cayenne; 2 tablespoons chilis in adobo finely chopped; 1/2 cup tomato finely chopped; 1 cup beef stock; 1 teaspoon sugar; 1 teaspoon sea salt; 1/2 teaspoon fresh ground black pepper; 1/4 cup cilantro chopped; 1 egg; 1 egg white

22 ingredients

7 steps

Ingredients

3 cups unbleached flour
1/2 teaspoon sea salt
10 tablespoons cold butter cut into 1-inch pieces
1 egg beaten
1/2 cup water
2 tablespoons olive oil
1 1/2 pounds ground beef
1/2 cup yellow onion finely chopped
2 cloves garlic chopped
1/3 cup red bell pepper finely chopped
2 teaspoons cumin
1 teaspoon oregano
1/4 teaspoon cayenne
2 tablespoons chilis in adobo finely chopped
1/2 cup tomato finely chopped
1 cup beef stock
1 teaspoon sugar
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/4 cup cilantro chopped
1 egg
1 egg white

Directions

1

Place flour and salt in work bowl of food processor with multi purpose blade attached. Pulse 3-4 times to combine. Add butter and pulse 3-4 times. Add egg and drizzle water over flour mixture. Continue pulsing until clumpy dough forms. Knead on lightly floured surface about 1 minute until smooth. Divide into 2 balls, wrap in plastic and chill 1 hour.
2

Heat olive oil in large skillet over medium heat. When oil is hot, add ground beef, onion, garlic and bell pepper. Cook until beef is cooked through, 7-8 minutes. Add cumin, oregano and cayenne. Saute 1-2 minutes. Stir chilis in adobo, tomato, stock, sugar, sea salt and black pepper. Simmer on low heat until liquid is almost absorbed, 4-5 minutes. Transfer to bowl and chill 1 hour.
3

Roll out Dough, 1 piece at a time, on lightly floured surface to 1/8-inch thickness. Cut Dough into 4-inch rounds. Gather scraps and re-roll to get as many pieces as possible. Repeat with remaining Dough.
4

Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 425°F.
5

Place 1 egg white in small bowl. Beat whole egg with 1/2 teaspoon water in second bowl. Place 1 heaping tablespoon beef filling in center of each Dough round. Brush edge with egg white, fold over to create half moon and press edges to seal. Arrange on parchment-lined baking sheet. Repeat with remaining dough. Use fork to crimp edges and brush outside with egg wash.
6

Carefully slide parchment on to Baking Stone. Bake 25-30 minutes until golden brown.
7

Remove Empanadas from oven by transferring them on the parchment paper back to a baking sheet. Serve warm or at room temperature with salsa and sour cream.