Beef Empanadas

This past Friday I decided to make Beef Empanadas.  It's been a while since I've made them, and I was craving them.  The dough I made is a new recipe I found, and I wanted to try it out.

I like my empanadas with beef and cheese.  The cheese has melted and is just oozing out. I used sliced American cheese, but you can use any cheese you like.

I've tried different empanada dough recipes looking for one close to my mom's, because I never wrote hers down.  I've been looking for a dough that comes out crispy but still soft.  I think that I found the one, this recipe here is perfect, as you can see the empanadas are really crispy.  I really like this dough..these are fantastic!!

After the dough sits in the refrigerator for an hour,  turn the dough into a log and cut it into individual pieces.  I cut the dough into 8 pieces, but you can cut them as small or big as you want.  Make sure to cover with a plastic wrap or kitchen towel, as you don't want the dough drying out.

I usually seal my empanadas with a fork, but I had seen this gadget in the internet and I decided to give it a try.  It actually works pretty good.  Once you roll out the dough, just place it on the empanada maker, add the meat and  fold over, then squeeze it tight.  It will seal the empanadas, then all you have to do is cut out any excess dough. 

These empanada makers come in a set of 3, all different sizes.  These will also be great for making individual fruit pies too. 

The empanadas come out perfect for frying with no mess.

Besides the dough being great, the meat has to be even better. You want the meat a little juicy, and not dry. This meat is also great for Papas Rellenas (Potato Balls), something I will be making in the near future.

Dough Ingredients

3 cups flour (plus a little more for kneading)
1 teaspoon salt
1/2 cup cold water
1 egg
1 egg white
1 teaspoon vinegar
3 tablespoons shortening

In a bowl, beat the water, egg, egg white and vinegar together. Set aside. In a separate bowl, mix together the 3 cups of flour and salt.  Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

Mix the wet and dry ingredients with a fork until it becomes stiff. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.  If the dough seems a little too dry, just wet your hands and keep kneading.  Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.  Prepare the work surface by lightly flouring the area where you plan to roll out the dough.  Cut the dough into individual pieces 8-10.  Then cover with plastic wrap or kitchen towel so dough won't dry out.

Tip: If you want to keep the dough longer than 24 hours, you can freeze it.

Ground Beef Ingredients

1 pound ground beef

1 cup water

1-8 ounce can tomato sauce

1 tbsp sofrito sauce

1 Goya chicken Bouillon packet

1/2 Goya Sazon con culantro and achiote packet

Salt to taste

1/2 tsp of black pepper

In a sauce pan on med heat cook the ground beef and water. As the meat  boils, discard of the grease that comes to the top.  Add the tomato sauce, sofrito, chicken bouillon, sazon packet, salt and pepper. Lower heat and cook on simmer for about 15-20 minutes.

Making Beef Empanadas

Ingredients

oil for frying

cheese-optional

Roll out one piece of the dough on a lightly floured counter or board. Roll out to a circle 3-4 inches in diameter. Place a scoop of meat on one side of the disc and cheese if you like. I used sliced American cheese, but you can use any cheese you like.

Moisten the edges of the dough with water and fold over to make a half circle.  Seal with a fork by pressing down. Add oil to a frying pan.  Fry on medium heat until the dough is golden brown.  Enjoy!!!