For Empanada Dough:
4 cups all-purpose flour, add more for dusting
¾ cup water, hot
½ cup unsalted butter, melted
1 tsp salt
cooking spray
For Filling:
1 lb ground beef
2 tbsp olive oil
1 tbsp taco seasoning
10 oz tomatoes, chopped (no need to deseed)
5½ oz red onions, minced
2 garlic cloves, minced
½ cup cheddar cheese, shredded
salt and ground black pepper, to taste
Filling:
Heat a skillet with oil on medium-high heat. Add the beef and saute for roughly 8 to 10 minutes until caramelized. Drain and set aside.
Using the same skillet with the oil, add the onions and garlic. Saute until translucent.
Add the tomatoes and saute briefly.
Return the beef back into the skillet and add the taco seasoning.
Reduce heat to medium and continue simmering for roughly 10 minutes until the liquid has almost evaporated completely.
Add the cheese and mix to combine.
Season with salt and pepper. Adjust accordingly and set aside to cool down completely. You can do this up to 2 days before baking your empanadas.
Empanada Dough:
Dissolve salt in the water into a large mixing bowl.
Add the melted butter and flour, then mix until it forms a dough.
Dust your working area with flour, place your dough on it, and knead for roughly 10 minutes until smooth.
Cover with cling film and set aside to rest for at least 30 minutes.
While waiting, grease a baking sheet with cooking spray and dust with flour.
Once rested, divide the dough into 2 ounces portions and roll with your hand enclosed to form a ball.
Place onto your dusted baking sheet and set aside.
To Assemble:
Preheat your oven to 360 degrees F. Grease a baking sheet with cooking spray and line with parchment paper.
Roll your dough balls into a circle roughly 5-inches wide, then place roughly 1 tablespoon of filling per rolled dough.
Either seal with a fork or crimp the edges.
Place these onto your lined baking sheet, then dock the dough by poking a few holes for steam to release.
Bake the empanadas for 15 to 20 minutes or until golden brown and crispy.
Serve and enjoy!
Sugar: 1g
:
Calcium: 56mg
Calories: 366kcal
Carbohydrates: 34g
Cholesterol: 52mg
Fat: 20g
Fiber: 2g
Iron: 3mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 1g
Potassium: 231mg
Protein: 12g
Saturated Fat: 9g
Sodium: 270mg
Trans Fat: 1g
Vitamin A: 500IU
Vitamin C: 4mg
