Ingredients
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1 1/2 cups Flour
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2 Tbps Sugar
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1 tsp Salt
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1 Tbsp Cream
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8 oz. (225g/1 pkg) Cream CheeseFat-free and low-fat work great!
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2 Tbsp Butter
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1/2 lb (approx. .22kg) Ground BeefI personally use 96% lean
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1 Tbsp OilI actually use water instead
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1 Onion
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1 Jalapeño Pepper
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2 Garlic Cloves
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2 Tbsp Tomato Paste
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1 tsp Oregano
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1 tsp Hot PaprikaSweet paprika works too
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1 tsp Cumin
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1 tsp Adobo Chili PepperOr normal chili pepper
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1 tsp Salt
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1/2 tsp Black Pepper
Directions
Steps
1
Done
|
Make the Empanada DoughI recommend using a food processor - it renders the best consistency in my opinion and is ultra quick and easy. Normally, this Guatemalan-inspired recipe calls for 1/2 cup of butter, but I found that just 2 Tbsp. works great. Also, using fat-free cream cheese did not affect the flavor or consistency either! Combine flour, sugar, and salt in the food processor and pulse several times. Add cream cheese and cream and pulse several times. Add butter and pulse several times. Form 2 balls, wrap in saran wrap and refrigerate for at least 30 minutes. |
2
Done
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Make FillingPeel and dice the onion and jalepeño. In a large skillet, heat oil over medium heat. (I personally always first cook my onions for all dishes in a bit a water and let the water evaporate entirely before adding more ingredients. No one has ever noticed the difference!) Cook until soft or golden. Meanwhile, peel and crush the garlic. Add garlic and beef to pan. Stir in remaining ingredients and let simmer about 10 min. |
3
Done
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Fill the EmpanadasRoll out dough. Cut approx. 3 1/2 inch circles, eg using a cookie cutter. Fill with the beef filling. To close, using your hands, form a purse and pinch the edges to seal. Do not overfill! You do not want them to leak or break. Place on a baking sheet lined with parchment paper. Using a fork, press the seams down to seal them a second time. |
4
Done
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Bake the EmpanadasBrush with egg wash (egg white with a tsp of water mixed). Bake at 400°F (205°C) for about 15-20 min. until golden brown. Serve warm or cold. |