Ingredients
Method
- Combine the flour and salt in a food processor and pulse briefly to mix.
- Scatter the cold butter cubes over the flour, add two eggs and the ice water, then pulse until coarse crumbs form with visible butter pieces.
- Add additional ice water one tablespoon at a time if needed, pulsing just until the dough begins to clump together.
- Turn the dough onto a clean surface, shape into a smooth ball, wrap tightly, and refrigerate for at least 30 minutes.
- Bring a saucepan of salted water to a rolling boil, add the diced potatoes, and cook until just tender, then drain well.
- Heat a large skillet over medium-high heat and cook the ground beef with the onion, carrot, and celery, breaking up the meat until browned and softened.
- Stir in the cooked potatoes, garlic, spices, salt, pepper, peas, and beef stock, cooking until the liquid reduces and the mixture thickens.
- Remove the skillet from heat and allow the filling to cool slightly before assembling.
- Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.
- Divide the chilled dough into 12 equal portions and roll each into a thin 7-inch circle on a floured surface.
- Spoon filling onto one side of each dough circle, brush the edges with egg wash, fold over, and seal firmly with a fork or crimped edge.
- Arrange empanadas on the prepared pan, brush the tops with egg wash, and bake until deep golden brown.
- Let the empanadas rest briefly before serving warm.
Nutrition
Notes
Warm spices, tender filling, and a crisp crust make these empanadas unforgettable. They’re perfect fresh from the oven or tucked away in the freezer for cozy future meals.