Ground Beef & Vegetables Empanadas
Servings: 6
Prep Time: 30 Minutes
Cook Time: 25 Minutes
Total Time: 55 Minutes
Ingredients
- 1 lb Laura's Lean Ground Beef
- 1 Large russet potato (peeled, diced into 1/4-inch cubes)
- 2 tbsps Olive oil
- 1/2 Medium onion (grated)
- 1 Small carrot (grated)
- 1 Celery rib (finely minced)
- 2 cloves Garlic (minced)
- 1/2 tsp Chili powder
- 1 tsp Ground cumin
- 1/2 cup Peas
- 3/4 cup Beef broth
- CRUST:
- 2 1/2 cups Flour
- 4 ozs Butter (chilled, cut into 1/4-inch cubes)
- 1 Egg
- 1/4 cup Ice water
- 1 Egg (beaten, for egg wash)
Yield
*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.
- Prep Time: 30 Minutes
- Cook Time: 25 Minutes
- Total Time: 55 Minutes
Serving size based on 1 cup (242g)
Preparation
1. To make the pastry dough, start by pulsing the flour and salt in a food processor. Add the butter, egg, and ice water, and continue pulsing until the mixture looks like coarse crumbs. Gather the dough and shape it into a ball. Wrap it tightly in plastic wrap and let it chill in the refrigerator for at least 30 minutes.
2. While your empanada dough is resting, let's prepare the filling. Start by filling a medium-sized stock pot three-quarters full with water and bring it to a boil. Add the cubed potatoes to the pot and boil until tender, which should take about 3 minutes. While the potatoes are boiling, brown the beef in a sauté pan over medium heat along with the onions, celery, and carrots. Once the potatoes are cooked, drain them and add them to the ground beef mixture. Continue cooking until the beef is fully cooked and the vegetables are softened.
3. Add the garlic, chili powder, cumin, cinnamon, and beef broth to the beef and vegetable mixture, sautéing 1 minute longer until the spices are fragrant. Add peas and simmer over medium heat until everything is well incorporated and most of the liquid has been absorbed.
4. Season with salt and pepper.
5. Take the dough out of the refrigerator and divide it into 10 equal parts. On a lightly floured surface, roll each piece of dough very thin until you have a circle about 7 inches wide. Working with one piece of dough at a time, add a heaping 1/3 cup of filling onto one side of the circle.
6. Using a pastry brush, lightly coat the inside 1/4 inch edge of the filled dough with egg wash. Carefully fold the dough over to enclose the filling. With a fork, firmly press the edges together to seal. Continue this process with the remaining dough and filling, then arrange the finished pieces on a parchment-lined baking sheet.
7. Preheat oven to 375°F and place rack into the center of the oven.
8. In a small bowl mix together an egg with 1 tbsp of water, and brush each empanada with egg wash until coated. Bake for 35 minutes or until golden brown.
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