Ingredients
For the Dough
- 2½ cups all purpose flour
- ½ teaspoon sea salt
- ½ cup (1 stick) unsalted butter, chilled, cut into ¼-inch cubes
- 2 large eggs, room temperature
- ⅓ cup ice water, plus more as needed
For the Filling
- 1 medium russet potato, peeled and cut into ⅓-inch diced (about 1½ cups)
- ¾ pound 80/20 ground beef
- ½ medium yellow onion, grated
- 1 medium carrot, grated
- 1 celery rib, minced
- 2 garlic cloves, minced
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ½ cup frozen peas, thawed
- ¾ cup beef stock
Instructions
- Make the empanada dough: In a food processor, combine the flour and salt, pulsing about 5 times to mix. Add the chilled butter, one egg, and the ice water. Pulse about 20 times until the mixture resembles coarse crumbs with some larger butter pieces. If the dough looks too dry, add more ice water 1 tablespoon at a time, pulsing until the dough just comes together.
- Chill the dough: Turn the dough out onto a work surface and shape into a ball. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the filling - cook potatoes: Bring a pot of salted water to a boil over high heat. Add the diced potatoes and cook until just tender, about 3 to 4 minutes. Drain well.
- Cook the beef mixture: Heat a large skillet over medium-high heat. Add ground beef, grated onion, grated carrot, and minced celery. Cook, breaking up the meat with a wooden spoon, until beef is browned and vegetables are softened, approximately 8 to 10 minutes.
- Finish the filling: Stir in the cooked potatoes, minced garlic, chili powder, cumin, cinnamon, salt, pepper, peas, and beef stock. Cook, stirring occasionally, until most of the liquid is absorbed and the mixture holds together, about 5 minutes. Remove from heat and allow to cool slightly.
- Preheat oven and prepare dough: Set oven to 375°F (190°C) and place a rack in the center. Line a rimmed baking sheet with parchment paper. Remove dough from fridge and divide into 10 equal pieces (about 2.2 ounces each). On a lightly floured surface, roll each piece into a 7-inch diameter thin circle.
- Fill and seal empanadas: Spoon a heaping ⅓ cup of filling onto one half of each dough circle, leaving a ½-inch border. Beat the remaining egg with 1 tablespoon of water to make an egg wash. Brush the exposed dough edges with egg wash. Fold dough over filling to create a half-moon. Press edges firmly with a fork or crimp by hand to seal.
- Bake the empanadas: Arrange empanadas on the prepared sheet pan. Brush tops with remaining egg wash and bake for 30 to 35 minutes until deep golden brown.
- Serve warm: Remove from oven and let empanadas cool for 5 minutes before serving to allow filling to set and avoid burning.
Notes
- Make sure the butter is chilled when adding to the dough to create a flaky crust.
- You can substitute beef stock with vegetable stock or water if preferred.
- Adjust spices to taste for more or less heat and flavor complexity.
- These empanadas can be reheated in the oven to maintain crispiness.
- Leftover empanadas freeze well; bake directly from frozen adding extra baking time.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Latin American
