Beef Free Easy Empanadas

Total time1 hr 25 min

Prep time30 min

Cook time25 min

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Ingredients

4 servings

For the dough

3 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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1 tsp salt
½ cup (1 stick) unsalted butter, cold and cut into small cubes
½ cup cold water
1 egg, lightly beaten
1 tbsp white vinegar

For the filling

1 lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 medium yellow onion, finely diced
1 medium red bell pepper, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
½ tsp salt
¼ tsp black pepper
⅓ cup green olives, pitted and roughly chopped
2 hard-boiled eggs, peeled and roughly chopped

For assembly

1 egg, lightly beaten

Instructions

1
In a large mixing bowl, whisk together the flour and salt. Add the cold butter cubes and use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. In a small bowl, stir together the cold water, beaten egg, and white vinegar, then pour over the flour mixture. Stir with a fork until the dough just comes together — it should be shaggy but hold when pressed. Turn out onto a lightly floured surface, knead 3–4 times until smooth, then flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2
While the dough chills, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned throughout with no pink remaining, about 6–8 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan.

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