Beef and Cheese Pastries (Print Version)
# Ingredients:
→ Flaky Dough
01 -
2 cups (250g) plain flour
02 -
1/2 teaspoon of table salt
03 -
1/2 cup (115g) chilled unsalted butter, diced
04 -
1 beaten large egg
05 -
1/4 cup (60ml) ice-cold water
→ Savory Filling
06 -
1/2 lb (225g) minced beef
07 -
1 tablespoon of cooking olive oil
08 -
Half a small onion, chopped finely
09 -
2 minced garlic cloves
10 -
1/2 teaspoon each of ground cumin
11 -
1/2 teaspoon paprika (smoked)
12 -
1/4 teaspoon chili powder, optional
13 -
2 tablespoons of tomato paste
14 -
1/2 teaspoon salt to taste
15 -
1/4 teaspoon ground black pepper
16 -
1/2 cup (50g) shredded cheese (cheddar or mozzarella)
17 -
1/4 cup (30g) chopped green olives, optional
18 -
1 tablespoon of freshly chopped parsley
→ Assembly
19 -
1 egg mixed with 1 tablespoon of water to brush on top
# Instructions:
01 -
In a big bowl, mix the flour and salt. Use a pastry blender to cut the butter in until you see crumbs. Stir in the egg and the cold water till it comes together into dough. If it’s too dry, add a splash more water. Briefly knead, shape it into a ball, wrap it up, and pop it in the fridge for at least half an hour.
02 -
Warm oil in a skillet, toss in the onion and garlic, and cook until soft. Add the beef and fry it until browned. Drain the extra grease. Sprinkle in all the spices and stir in the tomato paste, cooking briefly until it smells amazing. Take it off the heat and mix in grated cheese, olives (if you’re using them), and parsley. Let it cool a bit.
03 -
With a floured rolling pin, roll your cold dough out to about 1/8 inch thick. Use a round cutter to cut circles (4-5 inches). Scoop roughly 2 tablespoons of the filling into each circle's center. Fold it in half, press the edges together, then use a fork to crimp them shut. Brush the tops with egg wash.
04 -
Set the empanadas on a tray lined with parchment paper. Bake in a 375°F (190°C) oven for 20–25 minutes, or until the tops are golden and crisp. Give them a moment to cool before enjoying.
# Notes:
01 -
You can freeze unbaked ones and keep them up to 3 months.
02 -
Pre-made dough is a handy shortcut if you're short on time.
03 -
Fry them in oil at 350°F for 3-4 minutes per side instead of baking.