Beef Empanadas



2 1/4 cup flour
1 1/2 tsp salt
1 large egg
1/3 cup ice water
1 tsp distilled white vinegar


1/2 lb ground beef
1 tbsp paprika
1 tsp cumin
1/2 red bell pepper, diced
1 tbsp parsley, chopped
1/2 onion, chopped
olive oil
1 hard boiled egg, chopped
1 cup chopped tomatoes
1 tbsp capers, chopped
salt and pepper to taste

1 egg, beaten for egg wash


Sift flour with salt in a large bowl. Use a pastry blender or a fork to cut in the butter until the flour and butter are the texture of crumbly corn meal.

In another bowl, beat a egg, water and vinegar with a fork. Stir it into the flour until incorporated.

Flour hands and shape the dough into a ball. Knead it a few times on a floured surface and flatten the ball. Wrap it in plastic wrap and keep in it the refrigerator for an hour or more.

When the dough is ready, heat olive oil in a skillet on medium high. Add onion and cook until it begins to soften, then add the pepper and cook for about 5 minutes. Add diced tomatoes with juice and cook for a couple minutes more.

Add beef to the mixture and stir in spices, parsley and capers. Season with salt and pepper and continue browning the beef. Once ready, add the hard boiled egg and turn to low.

Preheat oven to 400F, then set out dough on a floured surface. Roll out the dough until it is about 1/4 inch thick. Cut 4 inch round circles of dough and add about 1 or 2 tablespoons of filling in each. Fold over half way, pinching and folding over the edges to seal them.

Place one a baking sheet, then brush with egg wash. Bake for at least 25 minutes or until golden brown.

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