6tablespoonsvegetable shorteningchilled & cut into small pieces
1largeegg yolk
1/2cupcold waterplus extra if needed
Egg Wash:
1largeegg
1/2cupcold water
For Filling:
1poundlean ground beef
1/2cuponionchopped small
1 /4teaspooneach salt and pepper
1/8teaspoonred pepper flakes
1/4teaspoonsmoked paprika
1/2teaspoongarlicminced or pressed
1/2cuproasted red pepperschopped small
1/2cupManzanilla olivespimiento stuffed, cut in half
For Roasted Red Pepper Sauce:
8ouncescream cheese
1cuproasted red pepperschopped
1/2teaspoongarlicminced or pressed
1/4teaspoonsmoked paprika
Instructions
Prepare Dough:
Combine flour, 1 teaspoon salt and sugar in food processor bowl. Pulse a few times to combine.
Add butter and shortening and pulse about 8 times until a coarse meal texture is formed.
In small bowl, whisk egg yolk and 1/2 cup cold water.
Slowly pour into food processor while running.
When the dough starts to come together, remove to floured surface and knead a few times until dough is smooth (if the dough seems too crumbly, add another tablespoon or two of water.)
Form dough into a disk. Wrap dough in plastic wrap and refrigerate 1 hour or overnight. *Note when short on time you can use pre-made frozen empanada discs or refrigerated pie dough.
Prepare Filling:
In large saute pan over medium heat add beef and onions.
Sauce until beef is browned and onions are soft. Drain off any excess fat.
Add salt, pepper, red pepper flakes, paprika, garlic, roasted red peppers and olives.
Cook, stirring for about 5 minutes.
Assemble & Bake:
Preheat oven to 425 degrees F.
Cut dough disk in half. Roll each half into a 6 inch long cylinder.
Cut each cylinder 6 equal pieces. Roll each piece into a ball. Slightly flatten dough ball with your hand.
Dust both sides with flour and roll in a 5-6 inch diameter circle. The dough should be less than 1/4 inch thick.
Spoon about 2-3 rounded tablespocns filling into the center, fold the top to meet the bottom and press with your fingers or a fork to seal edge.
Trim excess dough, will form half-circle shape. Place on a large baking sheet lined with parchment.
Repeat until all empanadas are formed.
Whisk egg with 1 tablespoon water and brush empanadas with egg wash.
Bake for 17-20 minutes or until golden brown.
Prepare Roasted Red Pepper Sauce:
In food processor or chopper, combine cream cheese and roasted red peppers. Pulse until combined. Add garlic, salt and paprika. Process until smooth.
Serve cool or at room temperature with empanadas. Store in refrigerator.
Nutrition (approx. data estimated via online nutritional calculator.)