Directions: |
Directions:To make pastry:
Pulse the flour and salt in a food processor.
Add butter, egg & ice water. Pulse until the mixture resembles course crumbs.
Shape dough into a ball. Tightly cover the dough in plastic wrap & place in fridge for at least 1/2 hr.
While dough is resting, prepare the filling:
Fill medium size stock pot 3/4 full with water & bring to a boil.
While waiting for water to boil - cook ground beef in frying pan over medium heat. When meat is finished cooking, drain the fat over a colander resting over a bowl. Set cooked meat aside.
Using the same pan, heat olive oil over medium-low heat & add onions, celery & carrot. Saute vegetable mixture until everything is tender - about 5 mins.
Add garlic & saute 2 mins longer.
When water is boiling - add the cubed potato to the pot. Boil until tender, about 5 mins. Drain potato & reserve alongside the beef.
Add chili powder, cumin & cinnamon to veg mixture. Saute 1 min longer until spices are fragrant.
Return the beef along with the potatoes to the pan with the sauted vegetables.
Add beef broth & peas.
Simmer over medium heat until everything is well incorporated & most of the liquid has been absorbed.
Season with salt & pepper. Taste the filling & adjust spices if needed.
Take dough out of the fridge and roll it very thin on a lightly floured surface.
Using a large biscuit cutter or other round object (we used a kitchen funnel) - cut 6" circles. (Smaller if you prefer).
Holding the circle of dough in 1 hand & a heaping spoonful of filling in the other, spoon the filling into the centre of the dough.
Wet a pastry brush with egg wash and dampen the inside of 1/2" of the filled dough.
Fold the dough in half. Using a fork, firmly press the edges together.
Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet.
Preheat oven to 400º & place rack into the centre of the oven.
Using egg wash, brush each empanada.
Refrigerate for 20 mins.
Bake for 40 mins or until golden brown. |
This recipe for BEEF EMPANADAS is from