Beef & Potato Empanadas

Featured by Bodegas Leda Viñas Viejas in the International Wine Club.
Beef & Potato Empanadas

Description

Authentic empanadas that will transport you to Spain for the evening. Pair with the Spanish Tempranillo from your International Wine Club shipment!

Yield: 4 - 6
Prep Time: 50 Minutes
Cook Time: 70 Minutes

Ingredients


Dough Ingredients:
• 1 1/2 cups all-purpose flour
• 1 cup masa harina
• 1 tsp. baking powder
• 1 tsp. salt
• 1/2 cup unsalted butter, melted & cooled
• 1 cup water
• 1 large egg, beaten with
• 1 Tbs. water, for egg wash

Filling Ingredients:
• 1 Tbs. vegetable oil
• 1 1/2 lbs. lean ground beef
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 12 large pimento-stuffed green olives, chopped
• 3-4 yukon gold potatoes, peeled & diced
• 1 tsp. granulated onion
• 1 tsp. garlic powder
• 1/2 tsp. crushed red pepper flakes
• 1 tsp. salt
• Fresh cracked black pepper
• 1/2 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. paprika
• 1 Tbs. Worcestershire sauce
• 1 Tbs. tomato paste
• 1/2 cup chicken broth

Instructions


Make the dough:
In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in melted butter. Gradually add 1/2-3/4 cup water, working it in with your hands. Form dough into a ball, wrap in plastic, and chill for 30 min.

Make the Filling:
Meanwhile, place large skillet over medium heat. Add the ground beef, and cook, stirring for 5 min., until browned. Add the onion and garlic and continue to saute until onion is translucent. Add the diced peppers, potatoes, and olives. Cook for another 5 min., stirring occasionally. Season the mixture with spices. Add the Worcestershire sauce and tomato paste. Mix thoroughly and cook/stir for 5 min., until mixture is soft. Pour in broth and simmer for 3 min. Allow mixture to cool before stuffing empanadas.

Once cooled, grab some dough and roll between your hands to form a small golf-ball-sized ball. Place it on a sheet of plastic wrap. Using your palm, squish the ball down and form into a circle about 1/4-inch thick. Place a spoonful of the filling in the center. Fold in half and close edges with your fingers. Crimp sides to avoid spillage. Repeat with the remainder of the dough and filling.

Place the empanadas onto a baking sheet lined with parchment paper. Whisk together the egg and water to create the egg wash. Brush each empanada liberally with wash and baked in a preheated oven for 30 min., or until golden brown. Enjoy!




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