INGREDIENTS
FOR THE DOUGH:
1 cup boiling water
4 tbsp butter (plus more for brushing tops)
1 tsp salt
3 cups flour
FOR THE FILLING:
1 tbsp vegetable oil
1 medium onion
2 cloves garlic
1 lb. ground beef
1/4 cup of corn
1/4 cup roasted red peppers
1 tsp smoked paprika
1/2 tsp cumin
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
1 tbsp oregano
2 tbsp tomato paste
1/4 cup chicken or vegetable stock
1 cup shredded cheddar cheese (or your favorite type)
INSTRUCTIONS:
To create the dough - add 1 cups boiling water, 4 tablespoons butter, and 1tbsp salt into a large mixing bowl. Stir until melted and let cool until room temperature
Once mixture is cooled, stir in 3 cups flour with a wooden spoon. Remove from bowl, place on a floured board, and kneed until firm. If the mixture is sticky, gradually add more flour. Wrap and refrigerate for at least 1 hour.
Preheat the oven to 375
To begin creating the filling, in a large skillet on medium/high heat add vegetable oil
Add onions and cook for 5 mins . Add garlic and cook/stir for another 2 mins
Add beef to the skillet. Using a wooden spoon, break up the beef into crumbles and fry until brown.
Take skillet off the heat and carefully drain any fat (if needed)
Reduce heat to medium/low and add spices, corn, and pepper. Mix well and cook for 2-3 mins
Add tomato paste and broth - bring to a low simmer (on medium heat) to cook down liquid. Turn down heat and set aside
After 1 hour, remove cooled dough from from refridgerator.
FOLLOW PHOTO STEPS BELOW TO COMPLETE RECIPE:
STEP 1: Remove cooled dough from fridge.
STEP 2: Roll out the dough on floured board (I cut my dough into smaller sections to roll out, cut, and repeat)
STEP 3: Cut out circles using a round cookie cutter (about 4 inches round or more)
The dough will make between 15-20 empanadas depending on the size of the cutter
STEP 4: Add filling and cheese to the dough
STEP 5: Brush the edges of the dough with melted butter (or water) to help seal them shut
STEP 6: Fold over the top of the dough and push down using a fork to create the ridges
STEP 7: Brush the tops with melted butter
STEP 8: Place all filled empanadas on a baking sheet, put into the oven and cook for about 20 mins or until golden brown