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Cook's Illustrated Mini Beef & Cheese Empanadas
Ingredients:
3 ¾ cups AP flour
1 Tbsp sugar
1 ½ tsp salt
12 Tbsp unsalted butter, cubed & chilled
1 ¼ cups ice water
1 Tbsp olive oil
1 medium onion, minced
1 Tbsp tomato paste
2 medium cloves garlic, minced
1 tsp minced fresh oregano, or ¼ tsp dried
1 tsp ground cumin
Pinch ground cloves
Pinch cayenne pepper
½ lb 85% lean ground chuck
¾ cup beef broth
1 tsp sugar
½ cup shredded Monterey Jack cheese
1 egg, beaten
Directions:
1. For Dough: Combine flour, sugar, salt in food processor, ~6 secs. Scatter butter pieces over mix, pulse until coarse crumbs.
2. Transfer to large bowl. Working with ¼ cup water at a time, sprinkle over flour mix and stir using rubber spatula, press mix against side of bowl to form dough, until no bits flour remain (you may not use all water).
3. Remove dough, divide into 2 pieces. Press each half into a ball, then flatten into 6in disk. Wrap disks in plastic, refrigerate until firm, not hard, ~2 hrs.
4. For Filling: Heat oil in 12 inch nonstick skillet until shimmering. Soften onion. Stir in tomato paste, garlic, oregano, cumin, cloves, cayenne- cook until fragrant, ~30 secs. Add beef, break up pieces, cook until no longer pink ~4 mins.
5. Stir in broth, simmer ~8 mins (moist not wet). Off heat, stir in sugar, salt & pepper to taste. Transfer to bowl, cover with plastic, refrigerate until completely cool, ~hour. Stir in cheese, chill until needed.
6. For Empanadas: Lightly flour area, roll dough into 18 inch circle, ~⅛ inch thick. Using 3 inch round biscuit cutter, cut 24 rounds. Transfer to parchment lined baking sheet, discard dough scraps. Repeat with second disk.
7. Fill, seal, and shape the empanadas using roughly 1 tsp of chilled filling. Crimp edges using fork. Brush tops with egg wash.
8. Bake at 425° until golden brown, ~20 mins, switch and rotate halfway. Cool 5 mins.
9. Yum!

Date: March 30, 2022.

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