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Ingredients
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Empanada Dough
Beef Filling
Ranchero Salsa
Method
Empanada Dough
- 1
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.
- 2
Add Water
Gradually stir in the cold water, mixing until the dough comes together. Knead gently on a floured surface until smooth.
- 3
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Beef Filling
- 4
- 5
Add Ground Beef
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
- 6
Season the Filling
Stir in the cumin, paprika, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat.
- 7
Cool the Filling
Allow the filling to cool slightly before using.
Ranchero Salsa
- 8
Mix the Salsa
In a bowl, combine the diced tomatoes, onion, cilantro, and minced jalapeño.
- 9
Season the Salsa
Add lime juice and salt to the mixture and stir well. Set aside.
Assembly and Baking
- 10
Roll Out the Dough
On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out circles using a 4-inch round cutter.
- 11
Fill the Empanadas
Place about 1-2 tablespoons of beef filling in the center of each dough circle. Fold over and crimp the edges to seal.
- 12
Brush with Egg
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
- 13
Bake the Empanadas
Preheat the oven to 375°F (190°C) and bake the empanadas for 25-30 minutes or until golden brown.