Choice Of Empanada Recipe

Prepare 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.

Add the egg and ice water to the mixture. Mix until the dough comes together. If too dry, add more water, one tablespoon at a time.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Cook the Beef Filling

In a skillet, heat olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the vegetables are soft.

Add the ground beef, cumin, paprika, salt, and black pepper. Cook until the beef is browned, breaking it up with a spoon.

Remove from heat and let cool before using as filling.

Cook the Vegetarian Filling

In a skillet, heat olive oil over medium heat. Add chopped onion and garlic. Sauté until soft.

Stir in the chopped spinach and cook until wilted. Remove from heat and let cool.

In a bowl, mix the cooked spinach with ricotta cheese, feta cheese, nutmeg, salt, and black pepper.

Assemble the Empanadas

Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick.

Cut out circles of dough, approximately 5 inches in diameter. Place a tablespoon of filling (either beef or vegetarian) in the center of each circle.

Fold the dough over the filling to create a half-moon shape. Press the edges to seal and crimp with a fork.

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with egg yolk for a golden finish.

Bake for 20-25 minutes or until golden brown.