beef Empanadas
Redefine Beef Empanadas


  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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The Dough

4.5g (3/4 tsp) salt

115g (4 oz) chilled *butter, cubed

60g (1) *egg

180 ml (3/4 cup) cold water


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