Beef Empanadas Recipe
picadillo, carrot, potato, salsa roja
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the flour and salt. Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a small bowl, beat the egg and water together. Add the egg mixture to the flour mixture and stir until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes, then wrap in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary. Stir in the diced carrot and potato, cumin, paprika, salt, and black pepper. Cook for another 10-12 minutes until the vegetables are tender. Remove from heat and stir in the salsa roja. Allow the filling to cool.
Assembly and Cooking
- 3
Assemble the Empanadas
Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick. Use a round cutter (about 4-6 inches in diameter) to cut out circles of dough. Place about 2 tablespoons of the filling in the center of each circle. Fold the dough over to create a half-moon shape and press down the edges to seal. Use a fork to crimp the edges for a decorative touch.
- 4
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash (1 beaten egg with 1 tablespoon of water) for a golden finish. Bake in the preheated oven for 20-25 minutes or until they are golden brown. Remove from the oven and let cool slightly before serving.