“Meltingly Tender Chilean Beef Empanadas with Spicy Tomato Sauce”

Allergens

Gluten (from flour), Dairy (from butter)

Ingredients

• 2 cups all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/2 teaspoon salt
• 1/4 cup ice water
• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground coriander
• 1 cup beef broth
• 1 can (15 ounces) tomato sauce
• 1 tablespoon olive oil
• 1 tablespoon white vinegar
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. In a large skillet, heat olive oil over medium high heat. Add onion and garlic, cooking until softened, about 5 minutes.
3. Add ground beef to the skillet, breaking it up as it cooks. Season with cumin, paprika, black pepper, and coriander. Cook until browned, then drain any excess fat.
4. Stir in tomato sauce, beef broth, vinegar, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes, or until the sauce has thickened slightly.
5. Preheat oven to 375°F (190°C).
6. On a floured surface, roll out the dough into thin circles, about 1/8 inch thick. Cut into rounds using a cookie cutter or glass, and place a spoonful of filling onto each round. Moisten the edges with water, fold over to create half moons, and crimp the edges shut.
7. Transfer the empanadas to a parchment lined baking sheet and bake for 20 25 minutes, or until golden brown. Serve immediately with spicy tomato sauce.

Chef’s Insight

To achieve the perfect flaky crust, be sure not to overwork the dough. A light touch is key!

Notes

Be sure to use a high-quality ground beef for the best flavor. If available, substitute with grass-fed or organic options.