Beef Empanadas

Prep: 1 ½ hours Cook: 15 minutes Servings: 12

Ingredients

  • For the Dough:
  • 2 cups water
  • 4 ounces butter
  • 1 ½ teaspoons kosher salt
  • 6 cups all-purpose flour
  • For the Filling:
  • 1 ½ pounds ground beef
  • Kosher salt and freshly ground pepper
  • 1 ½ cups diced onion
  • 4 ounces diced chorizo
  • ¾ pound potatoes, peeled and diced
  • 6 garlic cloves, minced
  • 2 teaspoons chopped thyme
  • 2 teaspoons marjoram or oregano
  • 2 tablespoons tomato paste
  • 1 ½ tablespoons paprika
  • ¼ teaspoon cayenne pepper
  • Beef or chicken broth
  • ½ cup chopped scallions
  • ½ cup chopped, pitted green olives
  • 3 hard-cooked eggs, chopped
  • 2 cups grated cheddar cheese

Directions

  • To make the Dough: Put 2 cups boiling water, butter and 1 ½ teaspoons salt in a large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature. Gradually stir in flour with a wooden spoon until dough comes together. Knead for 2-3 minutes on a floured surface, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
  • To make the Filling: Brown the ground beef in a large sauté pan. Add the onion and chorizo to the pan and cook until onion is soft.
  • Add the potatoes, garlic, thyme, marjoram, paprika and cayenne to the beef and onions. Let the mixture cook on medium heat for 3 minutes. Stir in the tomato paste and a cup of broth. Turn the heat to simmer and cook until potatoes are tender, about 10 minutes until the sauce is thick and just coats the meat and potatoes. Add salt and pepper to taste. Stir in scallions and olives and cool to room temperature. Stir in cheese and eggs. Cover and refrigerate until ready to use.
  • Divide chilled dough into 1-ounce pieces and form into balls. Roll each piece into a 4 ½ inch circle. Lay circles on a baking sheet lightly dusted with flour.
  • Put about 2 tablespoons filling in the center of each round. Wrap dough around filling, pressing edges together. Fold back and finish by pinching little pleats or crimping with a fork.
  • Heat oven to 375° F. Place empanadas on parchment lined or oiled baking sheet about 1-inch apart. Brush top lightly with melted butter or egg whites and bake on top rack of oven for 10-15 minutes or until golden. NOTES: Dough and filling may be prepared a day or two in advance. The empanadas may be assembled several hours ahead of time and refrigerated, uncovered. Bring to room temp before baking. To fill, hold the open empanadas with one hand and use the other hand to crimp the outer edge.