Beef Empanadas

Prep time: 20min
Total time: 120min
Makes 16 empanadas
1 2/3 cup
All-purpose flour
400 mL
1/2 tsp
Salt
2 mL
1/2 cup
cold unsalted butter, cubed
125 mL
1
egg yolk
1/4 cup
ice water
60 mL
2 tbsp
Olive oil
30 mL
1/2 lb
lean ground beef
250 g
1/2 tsp
salt
2 mL
1/2 cup
finely chopped onion
125 mL
1/4 cup
finely chopped red pepper
60 mL
2 tsp
chili powder
10 mL
1 tbsp
tomato paste
15 mL
1/3 cup
water
75 mL
2 tbsp
Compliments Capers, drained
30 mL
2 tbsp
chopped Compliments Raisins
30 mL
2 tbsp
chopped fresh parsley
30 mL
1
Egg yolk
1 tbsp
Water
15 mL
calories
160
fat
10 g
saturated fat
5 g
carbs
12 g
sugar
1 g
protein
5 g
cholestrol
50 mg
fibre
1 g
sodium
200 mg

Directions

  1. To make dough, stir flour with salt in a large bowl. Cut in butter with a pastry blender or your fingertips until mixture resemble coarse meal. Whisk egg yolk with water and stir into the flour mixture until dough comes together.

  2. Form dough into a ball and flatten into a large disk. Wrap in plastic wrap and refrigerate for at least 1 hour before rolling.

  3. Meanwhile, heat oil in a large skillet set over medium-high heat and cook beef with salt for 6 to 8 minutes or until lightly browned. Add onions, peppers and chili powder and cook, stirring for 3 to 5 minutes or until vegetables are soft and tender.

  4. Add tomato paste; cook for 1 minute. Add 1/3 cup (75 mL) water, capers and raisins and cook for 3 to 5 minutes or until pan is dry. Stir in parsley and cool completely.

  5. Assembly: Preheat oven to 400°F (200°C). Whisk egg yolk with 1 tbsp (15 mL) water; set aside.

  6. Meanwhile, roll out dough on a lightly floured surface until 1/8-inch (3 mm) thick. Using a 4-inch (10 cm) round cutter, cut dough to make 8 rounds. Reroll scraps to make 8 more rounds.

  7. Brush edges of each round with egg wash. Add 2 tbsp (30 mL) beef filling to the centre of each round. Fold to enclose the filling and seal edges with a fork and brush with egg wash. Place on prepared-paper lined baking sheet and bake for 20 minutes or until pastry is golden brown. Cool for 10 minutes.

Tip

Serve with light sour cream for dipping, if desired.