These flavour-filled beef and cheese empanadas encased in crispy pastry are the ultimate edition to any menu, and are sure to take your next fiesta to the next level!
2 tbsp olive oil
225g diced jalapenos
225 diced white onion
340g minced beef
2 tbsp tomato paste
1 tsp salt
1 tsp cumin
1 tsp smoked paprika
2 tbsp coriander
170g monterey jack cheese
1 tsp salt
1 large egg
2 tsp white vinegar
KitchenAid stand mixer
KitchenAid pastry beater
2 sheet pans
Heat a fry pan on medium high heat. Add olive oil to coat the bottom of the pan, then add in the diced onion and diced jalapeno. Saute the vegetables until fragrant and tender, stirring occasionally.
Add in ground beef, tomato paste, salt, cumin, smoked paprika and coriander. Stir to fully incorporate, and cook the filling until the meat is no longer pink. Turn off the heat and immediately use a slotted spoon to transfer the mixture into a large bowl, being sure to allow excess oil to drain from the mixture. Set aside to cool.
To make the dough whisk together the water, egg and white vinegar in a glass measuring cup. Set aside.
Place the flour and salt in the work bowl of the KitchenAid stand mixer fitted with the pastry beater. Turn the mixer to stir for five seconds, then add in the cold butter. Increase the speed to 2 for one minute. Reduce the speed to stir and slowly pour in the water mixture counting to 8 while pouring.
Once water is added, immediately turn off the mixer. Remove the dough from the work bowl onto a lightly floured surface and gently knead the dough into a smooth ball. If the dough feels too wet, sprinkle it with a bit of flour to reduce the tackiness.
Slightly flatten the dough into a disc, wrap it in plastic wrap, and chill for 15 minutes.
Preheat the oven to 220°C and line the sheet pans with baking paper. Add the cheese into the cooled meat mixture and stir to fully incorporate, and set aside.
Cut the chilled dough into quarters, and then each quarter into thirds; you should have 12 wedges. Roll each wedge into a ball, and then use a rolling pin to roll each ball into an oversized circle about 15cm in diameter. Place 2-3 tablespoons of filling in the top half of the circle, leaving 7mm around the outer edge. Then, fold the bottom half of the dough up over the mixture, and use a fork to press the edges of the dough together. Repeat for remaining empanadas.
Place the empanadas on a sheet pan with 2.5cm of space between, and chill the prepared empanadas in the freezer for 5-10 minutes after forming. Before baking, cut three vents into the top of each empanada, and brush the exposed dough with egg wash. Bake for 16-18 minutes, or until empanadas are golden brown and bubbling.