Beef-filled Pastry Pies
ready in 2 h. 10 min.
- For Dough
- 2 ¼ cups unbleached all-purpose flour (plus extra for work surface)
- 1 ½ tsps salt
- ½ cup cold unsalted butter (cut into cubes)
- 1 large egg
- 0.333 cup ice water
- 1 Tbsp white distilled vinegar
- For Filling
- 1 Tbsp vegetable oil
- 1 medium onion (peeled and finely chopped)
- 1 clove garlic cloves (peeled and finely chopped)
- 1 red Bell pepper (rinsed; trimmed and finely chopped)
- 2 Jalapeño (rinsed; trimmed and finely chopped)
- 16 ozs ground Beef
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 egg (beaten)
- 4 Tbsps Crème fraiche
- 1 Tbsp tomato puree
- 1 handful fresh parsley (rinsed and finely chopped)
- 2 tsps Chili powder (or to taste)
- 1 Tbsp breadcrumbs
- 2 egg yolks (beaten)
- 1 Tbsp water
Sift flour with salt into a large bowl. Using a pastry blender, blend in the butter until mixture resembles coarse meal with some pea-size butter lumps.
Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated.
On a lightly floured work surface, turn out the dough mixture and gather together; knead gently using clean hands, just enough to bring dough together. Form dough into a flat rectangle, wrap in plastic and chill, for at least 1 hour or overnight.
Preheat the oven to 400ºF / 200°C. Lightly grease a baking sheet.
Heat the oil in a large skillet and gently cook the onion and garlic until soft and fragrant, about 5 minutes. Add the red pepper and jalapenos and cook for an additional 5 minutes.
Add the meat and cook, breaking the meat up with a wooden spoon, until the meat is cooked through and no longer pink, about 8 to 10 minutes. Season to taste with salt and pepper.
In a small bowl, combine the egg, creme fraiche, tomato purée and parsley and stir into the meat mixture. Add a few breadcrumbs, if the mixture is too soft. Season with salt and pepper and add chili powder to taste.
Roll out the dough thinly on a floured surface and cut out 4-inch / 12 cm circles with a round cutter.
Place a spoonful of filling in the middle of each circle, fold the pastry over the filling and press the edges together firmly, seal the edges using the tines of a fork.
Whisk the egg yolks with 1-2 tablespoons water. Brush the egg wash over the dough using a pastry brush..
Place the empanadas on the prepared baking sheet and bake for 15 to 20 minutes, or until golden brown. Serve hot or cold.