Ingredients
- 3 cups all-purpose flour
- 1 tsp kosher salt
- 1 cup unsalted cold butter
- 1 egg yolk
- 1/2 cup ice water (optional)
- 2 tbsp olive oil
- 3 small yellow potatoes
- 1 yellow onion
- kosher salt and freshly ground black pepper
- 1 lb 80/20 ground beef
- 1/2 lb mexican pork chorizo
- 2 cloves garlic
- 1 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1/2 cup chopped cilantro
- 1 large egg beaten with 1 tablespoon water
- charred jalapeño avocado crema or salsa verde (optional)
Steps
- Mix the flour and salt, cut in the cold butter, then stir in the egg yolk and ice water until a dough forms.
- Knead the dough briefly, wrap it, and chill it for 30 minutes.
- Boil the potatoes in salted water for 12 minutes, drain them, and chop them.
- Cook the onion in olive oil in a large skillet over medium heat for 5 minutes, then add the beef, chorizo, garlic, tomato paste, spices, thyme, salt, and pepper.
- Cook the filling for 12 minutes, stir in the potatoes and cilantro, and cool it for 10 minutes.
- Heat the oven to 400 F, roll the dough thin, cut out 20 circles, and fill each with the cooled mixture.
- Fold and seal the empanadas, brush them with the beaten egg and water, and bake on baking sheets for 18 minutes, until golden and the beef reaches 160 F.
Main ingredient on sale this week? See what to make with ground beef on sale.
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