Yields: 10-15 pastries (depending on size of cutter)
FOR THE DOUGH:
- Whisk together flour and salt in a large bowl. Cube the cold butter and combine into flour mixture using a pastry cutter or your hands until the butter has distributed and the pieces resemble the size of peas. Add the water and egg; mix until it forms a dough.
- Place dough on a lightly floured work-surface. Knead the dough for about 5 minutes, until smooth. Then wrap in plastic wrap and refrigerate for at least 1 hour.
FOR THE FILLING:
- Preheat oven to 400° F and prepare baking sheets lined with parchment paper.
- Heat oil in a large skillet over medium heat. Add the chopped onion, cooking until soft. Then add the minced garlic and cook until fragrant.
- Add ground beef to the pan and cook until no longer pink, then drain fat.
- Over medium heat, add your cooked ground beef back to the pan and stir in tomato paste. Mix in the seasonings; add salt and pepper to taste. Next add the tomatoes and green olives, cooking until warmed through. Remove the empanada mixture from heat and let cool slightly.
TO ASSEMBLE & BAKE:
- Remove dough from refrigerator and place onto lightly floured surface. Divide the dough in half. Taking one half, roll out until ¼ inch thick. Place dough on a lightly floured surface and divide in half. Using a 5 inch round cookie cutter, cut out rounds. Repeat the process with remaining dough. Combine any scraps to reroll and cut out.
- Wet the edges of your dough rounds lightly with water and scoop about 2 tablespoons of the beef filling into the center, sprinkling the Cheddar cheese on top. Fold the dough over the filling, forming a half moon shape. Crimp edges together using a fork. Repeat the process with remaining dough and filling.
- Arrange the empanadas on the prepared baking sheets and brush with egg wash. Bake until golden, about 20-25 minutes
- Once cooled slightly, enjoy!
Recipe inspired by: Delish
FUN FACT: Throughout Latin America, empanadas have the common thread of delicious filling wrapped in a dough pocket. However, there are regional variations of the tasty treat with different fillings, doughs, and cooking methods. Remezcla