How to Make Empanadas

handletheheat.com

Rochelle Terman

subheading: For the Dough:

1 cup water

1 ½ sticks (170 grams) unsalted butter

2 ¾ cups (349 grams) all-purpose flour

2 teaspoons salt

Pinch of paprika

subheading: For the Beef Filling:

3 tablespoons olive oil, divided

1 pound ground beef (85 to 90% lean)

1 small yellow onion, peeled and minced

½ red bell pepper, cored, seeded, and finely diced

½ green bell pepper, cored, seeded, and finely diced

½ cup frozen peas

2 cloves garlic, finely minced

1 teaspoon oregano

1 teaspoon salt

½ teaspoon paprika

½ teaspoon red pepper flakes

½ teaspoon ground white pepper

½ teaspoon ground cumin

¼ cup beef broth

1 to 2 tablespoons tomato paste, to preference

1 small russet potato, peeled, finely diced, and boiled*

3 scallions, trimmed and chopped

½ cup shredded monterey jack cheese (or “Mexican blend” cheese), optional

subheading: For the Egg Wash:

1 egg

3 tablespoons water

Directions at handletheheat.com

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