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End Zone Empanadas
These savoury empanadas filled with seasoned meat or vegetables make for the perfect handheld snack.
YIELDS
4
TO
6
Ingredients
Dough
- 3 cups of all-purpose flour
- 1/2 cup of cold unsalted butter, cut into small pieces
- 1 egg
- 1 teaspoon of salt
- 4-6 tablespoons of cold water
Beef Filling
- 1 tablespoon of olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 pound of ground beef
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 1/2 teaspoon of chili powder (optional)
- Salt and pepper to taste
- 1/2 cup of beef broth
- 1/4 cup of chopped green olives (optional)
- 2 hard-boiled eggs, chopped (optional)
Veggie Filling
- 1 tablespoon of olive oil
- 1/2 cup of diced bell peppers
- 1/2 cup of corn kernels
- 1/2 cup of canned black beans, rinsed and drained
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- A handful of fresh cilantro, chopped
Directions
Dough
- In a food processor, combine the flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs.
- Add the egg and pulse to combine.
- Gradually add water, one tablespoon at a time, pulsing until the dough starts to come together.
- Turn onto a floured surface and knead briefly to form a smooth dough.
- Wrap in plastic wrap and refrigerate for at least 1 hour.
Beef Filling
- Heat the olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until translucent.
- Increase the heat to medium-high and add the ground beef, breaking it up with a spoon. Cook until browned.
- Stir in the paprika, cumin, chilli powder, salt, and pepper.
- Add the beef broth and simmer until most of the liquid has evaporated.
- Remove from heat and stir in the olives and hard-boiled eggs if using. Allow to cool.
Veggie Filling
- Heat the olive oil in a skillet over medium heat. Add the bell peppers and sauté until soft.
- Add the corn and black beans, and cook for a few more minutes.
- Stir in the cumin, salt, and pepper, and cook for another minute.
- Remove from heat and stir in the fresh cilantro. Allow to cool.
Assemble, Cook and Serve
- Preheat your oven to 400°F (200°C).
- Roll out the empanada dough to about 1/8 inch thickness and cut out round disc shapes.
- Place a spoonful of either beef or vegetable filling onto the middle of each dough round.
- Moisten the edges of the dough with water, fold the dough over the filling to create a half-moon shape, and press the edges to seal. Crimp with a fork for a decorative touch.
- Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown. Enjoy!
