Recipe Index

Ingredients

• 3 cups all-purpose flour, plus more for dusting
• 1 tsp baking powder
• 1 tsp kosher salt, for the dough
• (1/2 cup) cold unsalted butter, cut into cubes
• 1 large egg, for the dough
• 6 tbsp ice-cold water
• 1 tbsp extra-virgin olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• (1 lb) ground beef
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1 tsp kosher salt, for the filling
• 1/2 tsp freshly ground black pepper
• 1/2 cup chopped pickled jalapeños
• 1/2 cup chopped tomatoes
• (1 1/4 cups) shredded cheddar
• (1 1/4 cups) shredded Monterey Jack
• 2 tbsp chopped fresh cilantro, to serve
• 5¼ oz sour cream, to serve

Method

1. Make the dough: rub the butter into the flour, baking powder and salt until it resembles coarse crumbs. Beat the egg with the ice water, stir it in and bring the dough together. Knead briefly, wrap and chill for 1 hour.
2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Cook the onion for 5 minutes until soft, add the garlic for 30 seconds, then add the ground beef and cook, breaking it up, for 6–7 minutes until browned.
3. Stir in the tomato paste, oregano, cumin, paprika, salt and pepper and cook for 1 minute. Add the tomatoes and jalapeños and simmer for 3–4 minutes until most of the liquid has cooked off. Spread on a plate and cool completely.
4. Heat the oven to 400°F. Roll the dough out on a floured surface to about ⅛ in thick and cut out rounds of roughly 4 in.
5. Put a spoonful of the beef filling on each round and sprinkle with a little of both cheeses. Fold over into a half-moon and press and crimp the edges firmly to seal.
6. Arrange on lined baking trays and bake for 20–25 minutes until golden and crisp at the edges.
7. Serve warm, scattered with cilantro, with sour cream alongside for dipping.

Prep: 20 min · Cook: PT0S · Total: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data