BEST BEEF EMPANADAS

BEST BEEF EMPANADAS image

Yield 36 med. empanadas

Number Of Ingredients 24

EMPANDADA DOUGH:
5 c flour, sifted with
2 t salt
2 sticks cold unsalted butter
1/2 c cold water
2T white vinegar
2 eggs + 1 egg for brushing
BEEF FILLING:
1 lb lean ground beef
4 oz bacon, minced or 2-3 skinned Italian sausages
1 onion, minced
1 red pepper, chopped
3 lg. potatoes, fine cubed
4 cloves garlic, minced
1c frozen peas
4 scallions, minced
1/2 c cilantro, minced
1/4 c chipotle salsa
1 t ground chile pasilla (not as spicy as chile powder)
2 T ground cumin
2 T adobo powder
1 t turmeric
1 t smoked paprika
1 c grated cheddar or colby jack cheese

Steps:

MAKE DOUGH: Rub butter into flour & salt; beat eggs with water and vinegar, pour into flour mixture and combine with fork just until ragged; knead lightly into ball. Form 2 rectangular patties, wrap in plastic and chill while you make filling: FILLING: Brown beef in large skillet with bacon, adding veggies in order listed until cooked to tenderness (potatoes will remain a little crisp). Add salsa and spices, stir and cook a couple of minutes to blend, then remove from heat and mix in cheese. Make 16 balls out of each dough patty, roll out into 6" discs on floured surface and fill with 1/3 c. filling; fold over and crimp like pie crust. Brush with egg beaten with a little water, then ventilate with fork. Bake @350 until deep golden brown (35 minutes or so). Serve hot, wrapped in a towel-lined basket, with salsa verde and a big salad.