Name: Beef Empanadas
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 3 c. (360 g.) all-purpose flour, plus more for surface -; 1 tsp. baking powder -; 1 tsp. kosher salt -; 1/2 c. (1 stick) cold unsalted butter, cut into cubes -; 1 large egg -; 1 tbsp. extra-virgin olive oil -; 1 yellow onion, chopped -; 2 cloves garlic, finely chopped -; 1 lb. ground beef -; 1 tbsp. tomato paste -; 1 tsp. dried oregano -; 1 tsp. ground cumin -; 1/2 tsp. paprika -; Kosher salt -; Freshly ground black pepper -; 1/2 c. chopped pickled jalapeños -; 1/2 c. chopped tomatoes -; All-purpose flour, for surface -; 1 1/4 c. shredded Cheddar -; 1 1/4 c. shredded Monterey Jack -; 1 large egg -; Chopped fresh cilantro and sour cream, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Beef Empanadas

1. 3 c. (360 g.) all-purpose flour, plus more for surface -

2. 1 tsp. baking powder -

3. 1 tsp. kosher salt -

4. 1/2 c. (1 stick) cold unsalted butter, cut into cubes -

5. 1 large egg -

6. 1 tbsp. extra-virgin olive oil -

7. 1 yellow onion, chopped -

8. 2 cloves garlic, finely chopped -

9. 1 lb. ground beef -

10. 1 tbsp. tomato paste -

11. 1 tsp. dried oregano -

12. 1 tsp. ground cumin -

13. 1/2 tsp. paprika -

14. Kosher salt -

15. Freshly ground black pepper -

16. 1/2 c. chopped pickled jalapeños -

17. 1/2 c. chopped tomatoes -

18. All-purpose flour, for surface -

19. 1 1/4 c. shredded Cheddar -

20. 1 1/4 c. shredded Monterey Jack -

21. 1 large egg -

22. Chopped fresh cilantro and sour cream, for serving -

How to cook deliciously - Beef Empanadas

1. Stage

In a large bowl, whisk flour, baking powder, and salt. Cut butter into dry ingredients with your hands or a pastry cutter until pea-sized pieces form. Add egg and 3/4 cup water and mix with a wooden spoon until a dough forms.

2. Stage

Turn out dough onto a lightly floured surface. Knead until smooth, about 5 minutes.

3. Stage

Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.

4. Stage

Preheat oven to 400°. Line 2 large baking sheets with parchment. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add beef and cook, breaking meat up with a wooden spoon, until no longer pink, about 5 minutes. Drain fat.

5. Stage

Return pan to medium heat and stir tomato paste into beef. Add oregano, cumin, and paprika; season with salt and pepper. Add jalapeños and tomatoes and cook, stirring occasionally, until warmed through, about 3 minutes. Let cool slightly.

6. Stage

Turn out dough onto a lightly floured surface and divide in half. Roll one half to 1/4" thick. Using a 4.5" round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.

7. Stage

Lightly moisten outer edge of a dough round with water. Place about 2 tablespoons filling in the center. Top with cheddar and Monterey Jack. Fold dough in half over filling. Using a fork, crimp edges together. Repeat with remaining filling and dough.

8. Stage

In a small bowl, beat egg with a splash of water. Place empanadas on prepared baking sheets and brush with egg wash.

9. Stage

Top with cilantro and serve with sour cream alongside.