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Name: Empanadas
Prep time: 2 h
Cook time: 3 h
Total time: 5 h
Yield: 40
Cuisine: American-South
Ingredients: 18 ounces Flour; 8 ounces Water Room temperature; 3 tablespoons Butter Room temperature; 1 pinch Salt; 1 pinch Sugar; 1 pound Ground beef; 1 tablespoon Paprika; 1 pound Onions Diced; 1 clove Garlic; 1 tablespoon Salt; 1 tablespoon Sugar; 1 Red bell pepper Diced; 1 Potato Boiled and diced; 2 Hard boiled eggs; 1 cup Malbec wine; 1 cup vegetable broth; 1 1/2 teaspoons Cumin; 2 tablespoons Smoked Paprike; 2 teaspoon Cayenne pepper to flavor; 3 tablespoons Olive oil; 1 Bay leaf

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INGREDIENTS

18 ounces Flour
8 ounces Water ; Room temperature
3 tablespoons Butter ; Room temperature
1 pinch Salt
1 pinch Sugar
1 pound Ground beef
1 tablespoon Paprika
1 pound Onions ; Diced
1 clove Garlic
1 tablespoon Salt
1 tablespoon Sugar
1 Red bell pepper ; Diced
1 Potato ; Boiled and diced
2 Hard boiled eggs
1 cup Malbec wine
1 cup vegetable broth
1 1/2 teaspoons Cumin
2 tablespoons Smoked Paprike
2 teaspoon Cayenne pepper ; to flavor
3 tablespoons Olive oil
1 Bay leaf

INSTRUCTIONS

Combine flour and butter. Use a fork to break up butter and mix

Add sugar and salt and mix

Add half the water then sips at a time until 80% is saturated

Knead until everything is combined

Don't overwork; minimal kneading required

Cover with plastic wrap and refrigerate for at least 30 minutes

Heat oil in large skillet

Add garlic, salt, sugar, and onion. Saute for a couple minutes until soft

Add bell peppers. Stir until tender but not browned

Add smoked paprika, cumin, bay leaf, and cayenne

Add ground beef and paprika

Mash/separate very quickly. Cook for a few minutes

Add broth and Malbec and begin to cook down

Add potatoes and separated hard boiled eggs.

Mash egg yolk and mix into sauce to help thicken

Filling is ready when spoon can pull through food on the pan without sauce spilling back in

Refrigerate until cool. Sauce will thicken further

Preheat oven to 425F

Pull out dough and roll into log shape

Cut into small pieces just smaller than a golf ball

Flour the counter and begin to press into round shape

Use rolling pin to flatten to about tortilla thickness

Add 1 spoonful of filling on half leaving 1-2 finger widths of space on edges

Wipe some water around the edge to help stick if dough is on the dryer side

Fold over and seal

Place empanadas on non-greased baking tray

Bake 20-30 minutes until brown. Do not flip while baking

Can egg wash or butter rub before going in oven, but not necessary

NOTES

All-purpose flour, not whole wheat

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Empanadas

18 ounces Flour
8 ounces Water Room temperature
3 tablespoons Butter Room temperature
1 pinch Salt
1 pinch Sugar
1 pound Ground beef
1 tablespoon Paprika
1 pound Onions Diced
1 clove Garlic
1 tablespoon Salt
1 tablespoon Sugar
1 Red bell pepper Diced
1 Potato Boiled and diced
2 Hard boiled eggs
1 cup Malbec wine
1 cup vegetable broth
1 1/2 teaspoons Cumin
2 tablespoons Smoked Paprike
2 teaspoon Cayenne pepper to flavor
3 tablespoons Olive oil
1 Bay leaf

Combine flour and butter. Use a fork to break up butter and mix
Add sugar and salt and mix
Add half the water then sips at a time until 80% is saturated
Knead until everything is combined
Don't overwork; minimal kneading required
Cover with plastic wrap and refrigerate for at least 30 minutes

Heat oil in large skillet
Add garlic, salt, sugar, and onion. Saute for a couple minutes until soft
Add bell peppers. Stir until tender but not browned
Add smoked paprika, cumin, bay leaf, and cayenne
Add ground beef and paprika
Mash/separate very quickly. Cook for a few minutes
Add broth and Malbec and begin to cook down
Add potatoes and separated hard boiled eggs.
Mash egg yolk and mix into sauce to help thicken
Filling is ready when spoon can pull through food on the pan without sauce spilling back in
Refrigerate until cool. Sauce will thicken further

Preheat oven to 425F
Pull out dough and roll into log shape
Cut into small pieces just smaller than a golf ball
Flour the counter and begin to press into round shape
Use rolling pin to flatten to about tortilla thickness
Add 1 spoonful of filling on half leaving 1-2 finger widths of space on edges
Wipe some water around the edge to help stick if dough is on the dryer side
Fold over and seal
Place empanadas on non-greased baking tray
Bake 20-30 minutes until brown. Do not flip while baking
Can egg wash or butter rub before going in oven, but not necessary

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Nutrition

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Serving Size: 1 Serving (60g)
Recipe Makes: 40 Servings

Calories: 100
Calories from Fat: 28 (28%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.2g
Cholesterol 20.6mg		6 %
Sodium 119mg		4 %
Potassium 89.4mg		2 %
Total Carbohydrate 15.6g		5 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 15.1g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 100

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