- 6
Ingredients
- For the filling:
- 16 oz ground beef
- 3 garlic cloves, minced
- 1/3 cup finely chopped olives
- 1/2 onion, finely chopped
- 2 TBSP all-purpose flour
- 2 TBSP tomato paste
- 1/2 about 1/2 cup to 1 cup beef broth
- salt, to taste
- For the dough:
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1 cup plus 1 tablespoon warm water
- 3 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1/3 cup canola oil, plus more to coat the pans
- 1 whisked egg to brush on the empanadas
Preparation
Step 1
Instructions
Add the raw ground beef and sautee until it is cooked through. Add the hearts of palm and tomato paste. Mix well. Sprinkle the flour on top and stir to incorporate it. Add the broth slowly in increments. Mix well after each addition. Use just enough liquid to get a pasty filling. Heat through and season with salt.
For the dough:
Proof the yeast by dissolving it in ¼ cup warm water with the sugar and letting it activate for about 15 minutes.
Whisk together the flour and salt in a mixer bowl or medium bowl. Create a well in the center and add the oil and proofed yeast mixture. Using a stand mixer fitted with the hook attachment or by hand, slowly work the wet ingredients into the dry, adding the 1 cup of water slowly.
Knead by hand or with the dough hook in the mixer until the dough is very soft, smooth, and tacky/sticky to the touch (but it should not leave dough on your fingers when touched).
In a clean bowl at least twice the size of the dough, lightly coat the sides of the bowl with oil. Cover with plastic wrap and let rise in a warm spot until doubled, about 90 minutes. I often turn my oven on for 20 minutes. Then I turn the oven off, let it cool for 5 minutes and then set the bowl of dough in the oven (with the door ajar) to rise nicely.
When ready to assemble, preheat the oven to 375˚F
To assemble the pies, roll out the dough. Using the lid of a pot as a cutter, cut out large rounds of dough. Spoon an ample amount of filling onto each piece of dough. Crimp the edges as shown in the video. I used a little water brushed on my dough (since it doesn't have butter) to help seal the crimps. Place each empanada on a greased baking sheet. Brush each one very well (in all the nooks and crannies) with the beaten egg. Bake in the oven for 18 - 20 minutes or until golden brown.
Instructions