This is a 3 part recipe- the dough, the filling, and finishing… I will use a classic all beef filling. You can fill your Empanada with anything at all. They can be fried or baked. I prefer to fry them.
flour 2 1/4 cups all purpose flour (additional will be needed for kneading and rolling)
salt 1 teaspoon
cold butter 1 stick cut in half inch cuts
cold water 1/3 cup
white vinegar 1 tablespoon
In a mixing bowl add flour and salt. Sift. Add butter and blend with your hands. You will see lumps. Beat egg in separate bowl with water and vinegar. Add this to flour mixture. Stir with a fork until the mixture comes together. On a clean cooking surface dust with flour. Place dough on top and dust with flour. Knead dough. Refrigerate for 1 hour. After dough is chilled roll dough out and make circle cuts. (you will need to flour surface and rolling pin) See example below.
Time to make the stuffing. For my Family I make a classic beef stuffing. You can sprinkle cheddar cheese on the beef as an option.
beef chop meat 3/4 pound
onion 1/2 diced fine
fresh chopped garlic 1 teaspoon
cumin 1 tablespoon
chili powder 1 teaspoon
salt and pepper taste
onion powder 1/2 teaspoon
water 1/8 cup
(egg 1 to seal empanada)
Cook beef in a sauté pan and drain out fat. Add onion and garlic to the beef on low to medium heat. Add all seasonings. Add water and continue to stir until water has reduced and there is very little liquid left. Beef should be moist but not wet. Cool. Time to add the beef to the pasta. See example below.
Egg the outside of the circle with pastry brush. Add the beef. Close the dough so it looks like a half moon. Use a fork to seal dough edges. Use pizza cutter to form a clean seal. Deep Fry on 350 degrees under the basket so both sides brown. Cook until golden brown. I like to serve with a Chipotle BBQ Sauce. Enjoy.