How to Make Empanadas
"Beef Empanadas feature a flavorful beef filling wrapped in flaky, buttery pastry. I'm showing you how to make empanadas that are baked instead of fried!..."
INGREDIENTS
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1 cup water
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1 1/2 sticks (170 grams) unsalted butter
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2 3/4 cups (349 grams) all-purpose flour
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2 teaspoons salt
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Pinch of paprika
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3 tablespoons olive oil, (divided)
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1 pound ground beef (85-90% lean)
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1 small yellow onion, (peeled and minced)
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½ red bell pepper, (cored, seeded, and finely diced)
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½ green bell pepper, (cored, seeded, and finely diced)
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½ cup frozen peas
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2 cloves garlic, (finely minced)
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1 teaspoon oregano
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1 teaspoon salt
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1/2 teaspoon paprika
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1/2 teaspoon red pepper flakes
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1/2 teaspoon ground white pepper
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1/2 teaspoon ground cumin
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¼ cup beef broth
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1-2 tablespoons tomato paste (to preference)
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1 small russet potato, (peeled, finely diced, and boiled*)
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3 scallions, (trimmed and chopped)
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1/2 cup shredded monterey jack cheese (or “Mexican blend” cheese), (optional)
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1 egg
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3 tablespoons water
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