Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Salt: 1 teaspoon (5g)
- Unsalted butter, cold and cut into small cubes: 1/2 cup (113g)
- Ice water: 1/4 cup (60ml)
- Ground beef: 1 pound (450g)
- Onion, chopped: 1 (150g)
- Green bell pepper, chopped: 1 (150g)
- Garlic, minced: 3 cloves (6g)
- Tomato paste: 2 tablespoons (30g)
- Cumin: 1 teaspoon (2g)
- Oregano: 1 teaspoon (2g)
- Paprika: 1 teaspoon (2g)
- Salt and pepper to taste
- Egg wash: 1 egg beaten with 1 tablespoon of water
Preparation Time: 45 minutes
Cooking Time: 20 minutes
Difficulty Level: 2 (Moderate)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together the flour and salt. Add the butter cubes and work them into the flour until the mixture resembles coarse crumbs.
- Add the ice water and mix until the dough just comes together. Do not overmix.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- While the dough is chilling, make the filling. Heat a large skillet over medium heat. Brown the ground beef, then drain any excess fat.
- Add the onion, bell pepper, and garlic to the skillet and cook until softened, about 5 minutes. Stir in the tomato paste, cumin, oregano, paprika, salt, and pepper. Simmer for 10 minutes, or until the sauce has thickened.
- Remove the dough from the refrigerator and divide it into 8 equal pieces. Roll out each piece of dough into a circle about 4 inches in diameter.
- Place a spoonful of the filling in the center of each circle. Brush the edges of the dough with the egg wash and fold the dough over the filling to form a half-moon shape. Crimp the edges to seal.
- Brush the empanadas with the remaining egg wash and bake for 20 minutes, or until golden brown.
Nutritional Information:
- Calories: 250
- Fat: 12g
- Protein: 15g
- Carbohydrates: 25g
Dish Characteristics:
- Flaky and buttery dough
- Savory and flavorful filling
- Perfect for sharing
User Comments:
- "These empanadas were amazing! The dough was so flaky and the filling was delicious. I will definitely be making these again."
- "I love the bread-themed twist on this classic dish. It's a great way to use up leftover bread and it makes the empanadas even more filling."
- "These empanadas are so easy to make and they're always a hit with my guests. They're the perfect appetizer or main course."
Special Precautions and Tips:
- To prevent the empanadas from burning, place them on a baking sheet lined with parchment paper.
- If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
- For a vegetarian version, substitute the ground beef with black beans or lentils.
