I tried a new recipe for supper tonight. I got this recipe and the beef filling
from this website. These turned out very good and we will make them again. I ended up getting 11 empanadas from this recipe for the dough. I made a few changes to the dough and have listed below what I did.
3 cups flour (I used all whole wheat)
1 1/2 teaspoon salt
1 teaspoon kick’n chicken seasoning
1/2 cup cold butter (cut into 8 pieces)
3/4 cup ice water
Combine the dry ingredients and mix well. Add the cold butter and use a pastry blender, or knives to cut into the flour mixture. Add the cold water and mix until combined. Wrap up in plastic and put in the refrigerator for 3 hours. When the filling is made, roll out the dough and cut into circles.
2 medium potatoes, boiled for 5 minutes
1 Tablespoon olive oil
1 bell pepper, diced
1 onion, chopped
1 pound extra lean ground beef
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper to taste
Set the potatoes aside to cool and then grate them. In a large skillet, heat the olive oil. Add the ground beef, onion, and peppers and saute until brown, breaking it up as it cooks. Add the spices, salt and pepper. Let this cool while you roll out the dough. Put about 1/3 cup or so of the filling on half of the circle. Dip your finger in water and run around half of the circle of dough. Fold the dough in half and crimp or use a fork for the edges and cut some slits in the top. Place on cookie sheet and bake at 375º for 25 minutes or so until the crust is light brown in color.