Empanadas Recipe

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour and salt until well combined.

Add Butter

Cut the unsalted butter into small pieces and add it to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Incorporate Egg and Water

Stir in the egg yolk and gradually add cold water, mixing until the dough comes together. Knead gently until smooth.

Chill the Dough

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

Cook the Beef

In a skillet over medium heat, cook the ground Roseda beef until browned and fully cooked, about 6-8 minutes. Drain excess fat.

Add Sofrito and Season

Stir in the sofrito, chopped cilantro, salt, and pepper. Cook for an additional 5 minutes until heated through. Remove from heat and let it cool.

Prepare the Onions

In a small bowl, combine sliced onions, lime juice, olive oil, salt, and pepper. Let it marinate while you assemble the empanadas.

Roll the Dough

On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut circles using a 4-inch round cutter.

Fill the Empanadas

Place a tablespoon of the beef mixture in the center of each dough circle. Top with a small amount of chimichurri sauce and a few pieces of marinated onion.

Seal the Empanadas

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

Fry the Empanadas

In a large skillet, heat oil over medium heat. Fry the empanadas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Serve

Serve warm with extra chimichurri sauce and mojo onions on the side.