We recently visited Buenos Aires. Needless to say, we had lots of beef, and lots of deep-fried empanadas. Upon returning home, I just had to make empanadas – but I wanted to make baked empanadas. I scoured the Internet for recipes, and combined several of them to make these wonderful baked empanadas – buttery, flaky dough enveloping savory, flavorful beef.
Makes 12 large empanadas
Total time: 1 hour 50 minutes
Prep: 30 minutes
Inactive: 1 hour
Cook: 20 minutes
2 1/4 cups unbleached all-purpose flour
1 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1 large egg
1/3 cup ice water (place it in the freezer before you start working)
1 tablespoon distilled white vinegar (helps achieve tender, flaky dough)
2 tablespoons olive oil
1 cup onion, finely chopped
1 teaspoon minced garlic
1/2 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 large egg
1 tablespoon water
1. Place flour and salt in food processor bowl. Pulse to blend. Add butter and pulse until mixture resembles coarse meal.
2. Beat together egg, water, and vinegar in a small bowl with a fork. Add to food processor bowl. Pulse a few times, just until dough forms.
3. Remove dough from food processor. Shape into a flat disk. Chill in fridge, wrapped in plastic wrap, 1 hour.
4. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and sauté about 4 minutes, until soft. Add garlic and cook 1 more minute, stirring. Add beef. Cook about 3 more minutes, until lightly browned. Add salt and pepper, cumin and paprika. Cook one more minute, stirring. Remove from heat and set aside.
5. Heat oven to 400 degrees. Whisk together egg and water for egg wash. Line a large baking sheet with parchment paper. Remove dough from fridge and allow to rest 5 minutes at room temperature.
6. On a lightly floured surface, with a floured rolling pin, roll out dough as thin as you can – to about 1/8 inch thickness. Cut twelve 4-inch circles. Scraps can be re-rolled. Place one heaping tablespoon meat mixture on one half of each circle, leaving a 1/2-inch border. Brush egg wash on empty side of circle, fold dough over to make a half-circle and close edges, then crimp edges with a fork.
7. Arrange empanadas on the prepared baking sheet. Brush with egg wash. Bake 10 minutes. Turn empanadas over, brush other side and bake 10 minutes longer, until lightly browned on both sides. Cool ten minutes on a wire rack before serving.
Nutrition per empanada
Total Fat 14.9 g
Saturated Fat 6.9 g
Cholesterol 65.7 mg
Sodium 317.5 mg
Total Carbohydrate 19.2 g
Dietary Fiber 0.9 g
Sugars 0.0 g
Protein 7.1 g
Weight Watchers Points Plus: 6 points