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Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup butter, cold, cut into ½-inch cubes
- 1 large egg
- ¼ cup ice water (plus more if needed)
- 2 tablespoons avocado oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 medium potato, peeled and shredded
- 2 tablespoons tomato paste
- ½ cup beef broth or water
- 1 large egg, beaten (for egg wash)
Instructions
- Combine flour and salt in a food processor and pulse for 30 seconds.
- Add cold butter and pulse until it resembles breadcrumbs.
- Incorporate egg and ice water, pulsing until a cohesive dough forms.
- Chill the dough for 30 minutes to 1 hour.
- Sauté ground beef in avocado oil until browned.
- Add onion, garlic, paprika, cumin, oregano, and salt; stir to combine.
- Add shredded potato, tomato paste, and beef broth; simmer for 10 minutes.
- Roll out chilled dough and cut into 6-inch circles.
- Fill each circle with 2-3 tablespoons of beef filling.
- Seal and create decorative edges on the empanadas.
- Brush with egg wash and bake at 400°F for 25 minutes.
Notes
Ensure butter is very cold for a flaky dough.
Avoid overfilling to prevent leaks.
For extra crispiness, consider pan-frying instead of baking.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: Latin
Nutrition
- Calories: 250
- Sugar: 1
- Sodium: 300
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 8
- Cholesterol: 45