Empanadas (Recipe 15)

We had a lot of fun making up these tasty meat pies! I needed to double the recipe to feed my crowd. The dough became difficult to handle when made into a double batch, so next time I'll make two separate batches of dough. These can be made ahead and heated up in the microwave or covered with foil in the oven. I think they would also freeze well, if not completely baked through.

Empanadas

Ingredients

Dough:
3-1/2 cups flour, plus more for dusting work surface
1 tablespoon sugar
1 1/2 teaspoon salt
1-1/2 sticks butter, cut into 1/2" cubes
1-1/4 cups ice water
1 large egg

Filling:
1 tablespoon oil
1 small onion, finely chopped
2 finely chopped garlic cloves
1/2 teaspoon dried oregano
1 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1/2 pound ground beef (not lean)
3/4 cup beef broth
dash of sugar
salt and pepper
3 ounces shredded Colby-jack cheese


Heat oil in pan and cook onion until soft. Stir in garlic, oregano, cumin, cloves, cayenne pepper. Cook briefly, then add ground beef. Cook until thoroughly cooked. Add beef broth, sugar, salt and pepper. Cook until beef is moist. Set aside.


In medium bowl, place dough flour, salt, and sugar. Cut in butter, using fingers or pastry blender. Dough should resemble coarse cornmeal. Add ice water by small amounts until dough joins together and forms ball. Cover and place bowl in refrigerator for 20-25 minutes. Preheat oven to 425 degrees. Roll dough out to 1/4" on lightly floured surface. Cut dough into circles. Add 1 tablespoon of meal filling and small amount of cheese in center of circle. Top with another dough circle. Pinch edges together using fork. Place on ungreased baking sheet. Brush top with beaten egg.

Bake in 425 degrees for 20 minutes.