Ingredients
4
cups Immaculate Baking Co.™ organic all-purpose flour
1/2
teaspoon baking powder
1 1/2
teaspoons sea salt
1 1/2
cups cold butter, cut into pieces
1 1/4
cups cold buttermilk
1
lb ground beef
2
cups cubed (1/2-inch) peeled potato (1 large)
1/4
cup chopped onion
1
teaspoon finely chopped garlic
1 1/2
tablespoons finely chopped jalapeño chile, seeded
1
can (10 oz) diced tomatoes and green chiles, undrained
1/2
teaspoon red pepper flakes
1
teaspoon sea salt
1
cup shredded Monterey Jack cheese (4 oz)
1
egg, slightly beaten
Preparation
In large bowl, stir together flour, baking powder and 1 1/2 teaspoons salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.
Knead dough 10 to 20 times or until smooth. Divide dough in half; shape into flattened rounds. Wrap each flattened round in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold yet pliable.
Heat nonstick 12-inch skillet over medium-high heat; add beef, potato, onion, garlic and jalapeño, stirring to break up beef. Cook 8 to 10 minutes or until beef is thoroughly cooked and potatoes are tender when pierced with tip of a knife. Remove from heat; drain, and pour beef mixture into ungreased 2-quart baking dish or shallow pan with sides. Stir in tomatoes, pepper flakes and 1 teaspoon salt. Refrigerate uncovered 10 minutes to cool.
Heat oven to 400°F. Using floured rolling pin on work surface sprinkled lightly with flour, roll one round of chilled pastry 1/8-inch thick. Using 5-inch round cutter, cut out circles. Refrigerate any leftover dough scraps to use for later rolling.
On center of each dough circle, place 2 tablespoons cooled beef filling. Top with 1 teaspoon cheese. Brush egg all around edge of circle.
Fold dough in half over filling, gently stretching dough to cover filling. Press to seal edges of empanada with fork. Place on cooking parchment paper-lined large cookie sheet. Brush top of empanada with egg.
Bake 22 to 26 minutes or until golden brown. Cool 2 minutes on cookie sheet; remove to cooling rack.
Meanwhile, repeat steps on assembling and baking empanadas with second half of refrigerated dough and refrigerated leftover dough.
