Empanadas are a very popular snack pastry in some South American countries like Colombia, Venezuela ands Argentina. Here is the Argentinian Version:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and diced
- 1/2 cup cold water
- 1/2 pound ground beef or chicken
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 1 egg, beaten
- In a large bowl, combine the flour and salt. Using your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Slowly add the cold water to the mixture, stirring with a fork until the dough comes together. Knead the dough briefly until it is smooth and elastic.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- In a large skillet, brown the ground beef or chicken over medium-high heat. Drain off any excess fat.
- Add the onion, red bell pepper, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until the vegetables are softened and the meat is cooked through.
- Preheat the oven to 350°F. Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
- Cut the dough into circles using a round cookie cutter or the rim of a glass.
- Place a spoonful of the meat mixture onto one half of each dough circle. Brush the edges with the beaten egg.
- Fold the dough over the filling to form a half-moon shape, and press the edges to seal.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg.
- Bake the empanadas for 20-25 minutes, or until they are golden brown.