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Ingredients
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For the Empanada Dough
For the Beef Filling
For the Red Pepper Sauce
Method
For the Empanada Dough
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add water, mixing until the dough forms a ball. Cover with plastic wrap and refrigerate for at least 30 minutes.
For the Beef Filling
- 2
Prepare the Filling
In a large skillet over medium heat, add the ground beef and cook until browned. Drain excess fat. Add chopped onion and minced garlic, cooking until onion is translucent. Stir in cumin, paprika, chili powder, salt, and black pepper. Cook for an additional 2 minutes. Remove from heat and stir in chopped parsley. Let cool.
For the Red Pepper Sauce
- 3
Make the Red Pepper Sauce
In a blender, combine roasted red bell peppers, minced garlic, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth. Transfer to a small saucepan and heat over low to warm up, stirring occasionally.
Assembling and Baking Empanadas
- 4
Assemble Empanadas
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut out circles using a 4-inch round cutter. Place a tablespoon of beef filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.
- 5
Bake Empanadas
Place the assembled empanadas on a baking sheet lined with parchment paper. Beat the egg and brush over the tops of the empanadas for a golden finish. Bake for 25-30 minutes or until golden brown.
