Empanada Al Horno Recipe
Baked house made ribeye empanada, traditional pebre
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Ingredients
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Empanada Dough
Ribeye Filling
Pebre Sauce
Method
Empanada Dough
- 1
Prepare the Dough
In a large bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Stir in the egg and add cold water gradually until the dough comes together. Knead gently until smooth, then wrap in plastic and refrigerate for at least 30 minutes.
Ribeye Filling
- 2
Cook the Ribeye Filling
In a skillet over medium heat, add olive oil. Sauté the onion until translucent, then add garlic and bell pepper, cooking for another 2-3 minutes. Season with cumin, paprika, salt, and black pepper. Add the ribeye steak, cooking until browned and cooked to your liking. Remove from heat and let cool.
Pebre Sauce
- 3
Make the Pebre Sauce
In a bowl, combine diced tomato, chopped cilantro, finely chopped onion, and green chili. Stir in lime juice and season with salt to taste. Let the mixture sit for 10 minutes to allow flavors to meld.
Assembling the Empanadas
- 4
Form the Empanadas
Preheat the oven to 400°F (200°C). On a floured surface, roll out the dough to about 1/8 inch thick. Cut into circles (about 5 inches in diameter). Place a tablespoon of the ribeye filling on one half of each circle. Fold over and crimp edges to seal. Repeat until all dough and filling are used.
- 5
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with egg wash (beaten egg with a little water) for a golden finish. Bake in preheated oven for 20-25 minutes or until golden brown.