Beef Empanadas

Ingredients

• •2 cups all-purpose flour
• •1/2 tsp salt
• •1/2 cup unsalted butter, cold and cubed
• •1/4 cup ice water
• •1 lb ground beef
• •1 small onion, finely chopped
• •2 cloves garlic, minced
• •1 tsp ground cumin
• •1 tsp paprika
• •1/2 tsp chili powder
• •1/2 tsp salt
• •1/4 tsp black pepper
• •1 egg, beaten (for egg wash)
• •Salsa (for serving)

Instructions

1. 1

   In a large bowl, combine the flour and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.

2. 2

   Gradually add in the ice water, mixing until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. 3

   In a skillet over medium heat, add the ground beef and cook until browned. Drain excess fat.

4. 4

   Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes. Stir in cumin, paprika, chili powder, salt, and pepper. Cook for another 2 minutes, then remove from heat and let it cool slightly.

5. 5

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

6. 6

   Roll out each disc of pastry dough on a lightly floured surface to about 1/8 inch thickness. Cut circles (about 4-5 inches in diameter) from the dough.

7. 7

   Place a spoonful of the beef mixture in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal. Brush the tops with beaten egg.

8. 8

   Arrange empanadas on the prepared baking sheet and bake for 25-30 minutes or until golden brown. Serve warm with salsa.