Homemade Empanadas

By lbgtdep

Serves 5

Ingredients

• 1 tablespoon vegetable oil
• 1 red onion
• 1 onion
• 3 garlic cloves, sliced
• 1 pound ground beef
• 1 jalapeno, thinly sliced
• 1 teaspoon chili powder
• salt
• pepper
• 1 cup canned tomatoes
• 2 tablespoons of fresh parsley, chopped
• 2 cups of flour
• 1 teaspoon baking powder
• 3 ounces of butter
• 1 egg, whisked

Preparation

Step 1

1 Heat the vegetable oil in a skillet over medium heat. Add the onion, the red onion and cook them until softened.

2 Add the ground beef and cook it until browned.

3 Season it with jalapeno, chili powder, salt, and pepper.

4 Pour the canned tomatoes and add the parsley. Simmer for 15 minutes.

5 Sift the flour through a strainer in a large bowl. Add salt, baking powder, and butter.

6 Add around 1/4 cup of cold water and mix with your hands to create a smooth, homogenous dough.

7 Dust your working space with flour and level the dough with a rolling pin.

8 Use a bowl and knife and make round shapes of dough, around 4 inches (10 cm) in diameter.

9 Add 2 tablespoons of meat mixture over each round dough. Start from one of the ends and pull over the opposite end, covering the filling.

10 Pinch the sides with a fork.

11 Line a baking dish with parchment paper. Lay the empanadas over it. Brush them with eggwash.

12 Slide the tray into the oven for the next 40 minutes at 400 degrees F/200 degrees C.