Ground Beef Empanadas

Servings : 4

Preparation : 20 minutes

Rest : 20 minutes

Cooking : 30 minutes

Ingredients

The dough

• 40 ml (8 tsp) water
• 1 pinch of salt
• 20 ml (4 tsp) olive oil
• 20 ml (4 tsp) unsalted butter, melted
• 125 gr (4 1/2 oz) flour

The stuffing

• 1 bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, chopped
• 50 ml (1/4 cup) olive oil
• 1 Jalapeno pepper, membranes and seeds removed, diced
• 5 ml (1 tsp) cumin seeds, ground
• 5 ml (1 tsp) smoked paprika
• 300 gr (10 oz) ground beef
• Salt and pepper to taste

Preparation

1. For the dough, in a bowl, mix the water and salt to dissolve it.
2. Incorporate the oil and butter.
3. Incorporate the flour and mix until you obtain a smooth ball of dough.
4. Flour, cover the ball of dough with cling film and leave to rest for 20 minutes in the refrigerator.
5. In the meantime, Preheat the oven, rack in the center to 200 °C (400 °F).
6. In a hot frying pan, brown the pepper, onion and garlic in olive oil, 2 minutes.
7. Add the chilli, cumin, paprika and cook for another 2 minutes.
8. Add the minced meat and continue cooking, 5 minutes. Check the seasoning. Leave to cool.
9. On the work surface, Using a rolling pin, roll out the prepared dough.
10. Using a cookie cutter, cut out circles of dough.
11. On each circle, spread the prepared mixture, close the dough into a turnover, seal the edges.
12. On a baking sheet covered with a silicone mat, place the empanadas and bake for 20 minutes. NB: The empanadas can also be cooked in a deep fryer at 185 °C (375 °F)