Preparation

  1. Prepare the dough.  Add the flour, butter, and salt to the bowl of a food processor fitted with the blade attachment. Pulse until the chunks of butter resemble the size of small peas.
  2. Add the egg and cold water. Pulse until a ball of dough forms.
  3. Shape the dough into a flat round disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.
  4. Prepare the filling. Heat the olive oil in a large skillet over medium high heat. Add the onion and jalapeno and sauté for 2 to 3 minutes, or until softened and golden brown.
  5. Add the Redefine Beef and brown for 4 to 5 minutes, or until no longer pink.
  6. Add the salt, chili powder, paprika, and cumin.
  7. Stir in the tomato paste and sauté for an additional 2 minutes.
  8. Remove from heat and allow to cool slightly. Stir in the boiled potatoes, fresh parsley, and green onion.
  9. Prepare the empanadas. Roll out the dough to a thickness of ½ cm (2/10 of an inch). Using a ring cutter or wide glass, cut the dough into circles about 12 cm (4 ¾ inches) in diameter. Alternatively, divide the dough into 12 equal small balls, and roll them into individual 12 cm (4 ¾ inches) circles.
  10. Place 60g of filling (about ¼ cup) on each circle and fold in half, crimping the edges with a fork to seal.
  11. Into a deep frying pan or pot, add oil to the depth of 2 ½ cm (1 inch). Heat the oil to 180°(350°F) degrees.
  12. Fry the empanadas in batches of 3 at a time for 2 to 3 minutes per side, or until golden brown.
  13. Serve immediately along with salsa or sour cream for dipping.
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Ingredients

The Dough

420g (3 ½ cups) all-purpose flour

4.5g (3/4 tsp) salt

115g (4 oz) chilled *butter, cubed

60g (1) *egg

180 ml (3/4 cup) cold water

Filling

250g (9 oz) Redefine Beef

16g (1 tbs) olive oil

115g (1 medium) red onion

170g (6 oz) boiled potato, diced

15g (1 tbsp) tomato paste

12g (2 ½ tsps) jalapeno, diced

2 ½ g (1/2 tsp) salt

5g (1 tsp) chili powder

5g (1 tsp) sweet paprika

2.5g (1/2 tsp) ground cumin

20g (4 tsps) scallions, chopped

9g (1 ½ tsps) flat-leaf parsley, chopped

Canola or other oil suitable for frying