Red Chile Beef Empanadas
Ingredients:
1 Tbsp. olive oil
1 onion, diced
1 1/2 lbs. ground beef
1 cup Hatch Chile Colorado
3 cups flour
1 tsp. salt
12 Tbsp. butter
2 eggs
1/2 cup water
Directions:
To make the filling, heat a tablespoon of olive oil in a large pan over medium-high heat
Add onion and sauté until soft, about 3 minutes
Add ground beef and cook, breaking up with a spoon, until no longer pink
Add red chile sauce, stirring to combine, and simmer 10 minutes.
To make the empanada dough, combine flour and salt. Use a pastry cutter to cut in butter
Add 1 egg and water and mix until the dough comes together
Roll the dough out onto a floured surface to about 1/8" thickness
Use the ring of a mason jar or a cookie cutter to cut the dough into circles
Take remaining dough, form into a ball and roll back out and cut into circles until all dough is used
Use a rolling pin to roll each circle until it is 50% larger
Add about 1/8th cup of the red chile beef mixture to the center of each empanada disc
Fold one side over and seal the edge with your fingers, then use a fork to seal
Repeat for all the remaining empanadas and place on a baking sheet. Refrigerate 30 minutes
Whisk the egg and brush onto the top of each empanada. Bake at 400 degrees F for 20 minutes, until golden brown
Click here for Hatch Chile Colorado
1 Tbsp. olive oil
1 onion, diced
1 1/2 lbs. ground beef
1 cup Hatch Chile Colorado
3 cups flour
1 tsp. salt
12 Tbsp. butter
2 eggs
1/2 cup water
Directions:
To make the filling, heat a tablespoon of olive oil in a large pan over medium-high heat
Add onion and sauté until soft, about 3 minutes
Add ground beef and cook, breaking up with a spoon, until no longer pink
Add red chile sauce, stirring to combine, and simmer 10 minutes.
To make the empanada dough, combine flour and salt. Use a pastry cutter to cut in butter
Add 1 egg and water and mix until the dough comes together
Roll the dough out onto a floured surface to about 1/8" thickness
Use the ring of a mason jar or a cookie cutter to cut the dough into circles
Take remaining dough, form into a ball and roll back out and cut into circles until all dough is used
Use a rolling pin to roll each circle until it is 50% larger
Add about 1/8th cup of the red chile beef mixture to the center of each empanada disc
Fold one side over and seal the edge with your fingers, then use a fork to seal
Repeat for all the remaining empanadas and place on a baking sheet. Refrigerate 30 minutes
Whisk the egg and brush onto the top of each empanada. Bake at 400 degrees F for 20 minutes, until golden brown
Click here for Hatch Chile Colorado
