Empanadas are one of the most versatile foods imaginable. They can be filled with sweet or savory flavors and the crispy, flaky crust is to-die-for. I decided to make some that had a ground beef mixture along with a few other items I had in the fridge. I wasn’t sure how the kids would react but I hit a home run. They asked for them in their lunches the next day and kept coming back and eating more. That’s a home run if I’ve ever seen one! They are actually really easy to make and you can even freeze them for a quick snack later on! I think it’s time I start playing around with them a little more often and try some different types of fillings.
- 1.5 lb ground beef
- 1 clove minced garlic
- 1 tsp Adobo
- 1 tsp ground cumin
- 1 Tbs dried minced onion
- 1 80z can tomato sauce
- 1/2 cup fresh chopped cilantro
- 1/2 cup chopped sweet peppers
- 4 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp salt
- 1 stick cold butter, cut into small pieces
- 1 cup cold water
- 1 egg white
- Cook ground beef in a skillet until no longer pink. Drain, if necessary. Set aside.
- To make the dough, combine flour, baking powder and salt in a large bowl.
- Add in butter, mixing and crumbling with hands until mixed in with flour.
- Add water slowly, mixing just until dough is formed. You may need less water or a little more (I normally always use more based on the dry environment I live in).
- Roll out dough until thin. I use a large round cookie cutter to cut large circles then roll out each circle a little larger to create an 8 inch circle.
- Fill each circle with 1-2 Tablespoons of the meat mixture. Fold over to create a half-circle and seal edges by pressing down with a fork. Place on a greased cookie sheet.
- Brush with egg white, trying to stay away from the pressed edges.
- Bake at 400 degrees until light, golden brown. About 30-40 minutes.