Recipe Index

Ingredients

• 3 cups all-purpose flour
• ¾ cup cubed cold unsalted butter
• 1 teaspoon salt
• 1 large egg
• ½ cup milk
• 2 tablespoons olive oil
• 1 small yellow onion
• ⅓ cup finely diced jalapeno (about 1 medium jalapeno)
• 1 pound ground beef
• 2 tablespoons tomato paste
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• ½ teaspoon oregano
• salt and pepper to taste
• 1 cup beef broth
• 1 medium potato small diced
• ¼ cup frozen peas
• 1 egg
• 2 tablespoons water

Method

1. Pulse the flour, cold butter and salt in a food processor until the butter is the size of peas, add the egg and milk and pulse just until a ball of dough forms.
2. Press the dough into a flat round disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour.
3. Heat the olive oil in a large skillet over medium-high heat and cook the onion, jalapeño and ground beef for 8-10 minutes until the beef is cooked and the vegetables soften.
4. Stir in the tomato paste, chili powder, paprika, cumin, oregano and salt and pepper until combined.
5. Add the diced potato and beef broth and simmer over low heat, stirring occasionally, for 12-15 minutes until the potatoes are tender, then stir in the peas off the heat and cool the filling.
6. Heat the oven to 400°F and line a baking tray with parchment paper.
7. Roll the dough to 1/8 inch thickness, cut out 12 circles of about 5 inches, put about 1/4 cup filling in the centre of each, fold in half and crimp the edges with a fork.
8. Whisk the egg with the water, brush over the empanadas and bake for 20-25 minutes and serve at once with salsa or sour cream.

Prep: 35 min · Cook: 25 min · Total: 120 min

Nutrition (per serving, where published)