Ingredients:
1 cup water
1 1/2 sticks (170 grams) salted butter
2 3/4 cups (349 grams) all-purpose flour
2 teaspoons salt
Pinch of red pepper
3 tablespoons olive oil , . seeds and finely chopped)
½ cup frozen peas
2 cloves garlic, finely chopped
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon red pepper powder
1/2 teaspoon red onion
1/2 teaspoon spoon white pepper
1/2 teaspoon cumin
¼ cup ground beef
1-2 teaspoons tomato paste, (optional)
1 small red potato, (peeled, diced and boiled*)
3 cups, (sliced and diced)
1/2 cup grated Monterey Jack cheese (or “Mexican cheese”), melted. Meanwhile, mix flour, salt and ground pepper in a large bowl and make a well in the middle. Pour some of the mixture into the hot oil and mix with your hands to form a wet paste. Add the remaining water and knead with your hands until you obtain a wet, oily dough. Wrap the dough in plastic and place it in the refrigerator for at least 2 hours.
Preheat the oven to 200°C. Line a large baking tray with baking paper or a silicone baking tray.
Heat 2 tablespoons oil in a large skillet over medium heat. Remove the meat, cook for 10 minutes until golden brown. Remove the meat with a slotted spoon and set aside. Reserve 2 tablespoons of the drippings.
Saute the onion with the remaining 1 tablespoon of olive oil and 2 tablespoons of tomato paste for 10-15 minutes until it softens. Then add the pepper, peas, garlic and herbs.
After a few minutes, add ¼ cup of salt to the pan and add 1-2 tablespoons of tomato paste (taste).
After the tomato puree melts, mix it with the meat and potatoes. Remove from heat.
Dust a golf ball with a small amount of cold flour and roll into a ball. On a lightly floured surface, use a rolling pin to roll the balls into 1/4-inch circles about 5 inches in diameter. After rolling your dough, put 2 tablespoons of filling in the middle of each circle. Add ½ teaspoon green onion to each round and sprinkle lightly with cheese, if using. Lightly brush the edges of the piece with egg yolk. Fill the dough to form
crescents and press to cover all sides. Sides and back of the plot.
Place the empanadas on the prepared baking sheet. Lightly whisk the eggs and water. Carefully wash the empanadas and wash the eggs.
Bake empanadas for 20 minutes until golden brown.
Freeze leftovers in plastic wrap or an airtight container for up to 3 days. You can also freeze cooked empanadas in plastic wrap in freezer bags or an airtight container for up to 3 months and reheat in the oven or toaster at 300°F for 10 minutes.
