Beef and Potato Empanadas
Crispy, flaky, and irresistible!
Ingredients:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1/3 cup ice water
• 1/2 pound ground beef
• 1 medium potato, diced small
• 1/2 cup onion, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)
• Optional: fresh parsley for garnish
Directions:
1. In a bowl, mix flour and salt. Add cold butter and cut it into the flour until crumbly. Gradually add ice water and mix until a dough forms. Wrap and chill for 30 minutes.
2. In a skillet, cook ground beef until browned. Add diced potatoes, onion, and garlic. Cook until the potatoes are tender. Season with smoked paprika, cumin, chili powder, salt, and pepper. Let the mixture cool.
3. Roll out the dough and cut into 4-5 inch circles.
4. Place a spoonful of the beef and potato filling in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges with a fork.
5. Brush each empanada with egg wash and bake at 375°F (190°C) for 20-25 minutes, or until golden brown.
6. Garnish with fresh parsley if desired and serve warm.
