Beef Empanada

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Prep time

3 hours

Cook time

1 hour

Total time

4 hours

Yield: 1 Dozen

Ingredients

For the Crust

·         8 ounces (2 sticks) butter

·         2-1/2 cups flour

·         3 tablespoons sugar

·         1 teaspoon salt

·         ⅓ cup ice water

For the Meat Filling

·         1 tablespoon oil

·         ½ small onion, peeled and chopped

·         1 clove garlic, peeled and minced

·         ½ pound ground beef

·         ½ cup tomato sauce (or 1 TBS soy sauce)

·         ½ cup water

·         1 small potato, peeled and diced

·         1 carrot, peeled and diced

·         ½ cup frozen sweet peas, thawed

·         ¼ cup raisins

·         2 slices American cheese, cut into small pieces

·         salt and pepper to taste

For the Egg Wash

·         1 egg

·         1 tablespoon milk

·         ⅛ teaspoon salt

Instructions

1.   Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin, gently flatten each ball into 5-inch diameter and ¼-inch thickness. Using a round biscuit cutter or an inverted bowl, cut into dough by gently twisting to form circles with smooth edges. Trim excess dough. (NB, a smaller diameter (3") would make an appetizer size.)

2.   On a flat work surface, lay dough circle and spoon about a heaping tablespoon of filling in the middle. Fold the bottom of dough over filling and with fingers, press edges firmly. Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling. On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash. Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned. Allow to slightly cool for about 1 to 2 minutes and remove from baking sheet.

For the Crust

1.   Cut butter into cubes and freeze for about 1 hour. In a bowl, whisk together flour, sugar and salt and chill in refrigerator for about 30 minutes.

2.   Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.

3.   Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. Gently gather dough and press into a ball. If dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH. Wrap dough with plastic wrap and chill in the refrigerator for about 2 hours.

For the Filling

1.   In pot, heat oil over medium heat. Add onions and garlic and cook until translucent and fragrant. Add ground beef and cook, stirring occasionally and breaking to pieces with back of spoon, for about 6 to 8 minutes, or until pink is gone from meat.

2.   Add tomato sauce and water and bring to a boil. Lower heat, cover and simmer until meat is fully cooked.

3.   Add potatoes, carrots, green peas and raisins. Continue to cook until vegetables are tender and liquid is reduced. Let cool and add the cheese bits. Season with salt and pepper to taste. (In a colander, drain excess liquid, if needed).

For the Egg Wash

1.   In a bowl, whisk together eggs, milk and salt.

Serve alone or with Sweet Chili Sauce.