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ground beef empanadas

Ground Beef Natchitoches Empanadas

Heather Thomas, sloCooking
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Ingredients
  

  • DOUGH
  • 2 ½ c all purpose flour
  • 2 tsp salt
  • ½ c vegetable oil
  • ½ c ice water
  • FILLING
  • 2 tbsp unsalted butter
  • ½ lb ground beef chuck
  • 1 large clove garlic minced
  • ½ onion finely diced (use white or yellow)
  • ¼ green bell pepper finely diced
  • 1 tbsp tomato paste
  • ¼ tsp ground cloves
  • 1 bay leaf
  • ¼ tsp cayenne pepper
  • 1/8 tsp ground coriander
  • ¼ tsp thyme leaves not powdered
  • 1/8 tsp ground allspice
  • Salt
  • Hot sauce
  • 1 egg beaten with 2 tbsp whole milk
  • BUTTERMILK DIP
  • ½ c mayonnaise
  • 1 tsp fresh lemon juice
  • ½ c buttermilk
  • ¼ c + 1 tbsp sour cream
  • 1 ½ tsp celery salt
  • Hot sauce
  • Salt
  • 1 scallion thin sliced

Instructions
 

  • Combine flour & salt in food processor, add oil and process until flour is moistened
  • Sprinkle with ice water
  • Pulse 5-6 times, until the dough is just moist
  • Transfer dough to work surface, kneed until just smooth
  • Form dough into 2 disks, wrap in plastic wrap and refrigerate 30 minutes
  • In large skillet melt butter
  • Add ground beef, cook over medium-high heat until no pink remains
  • Break up meat with spoon, takes about 5 minutes to cook
  • Add garlic, onion, bell pepper, bay leaf – cook until onion is translucent (about 7 minutes)
  • Stir in tomato paste, cayenne, cloves, thyme, coriander and allspice – cook over medium-low heat 3 minutes
  • Season with salt & hot sauce, let cool
  • Discard bay leaf, transfer meat mixture to food processor – pulse until chopped
  • Pre-heat oven to 350’, line a large baking sheet with parchment paper
  • On a floured work surface, roll out each disk of dough into a 12” round. Use a 4” biscuit cutter, cut out about 6 rounds from each piece of dough.
  • Brush edges of dough with water, place a rounded tablespoon of meat mixture on one side of the circle. Fold the circle in half. Press closed. Use a fork and crimp edge shut.
  • Transfer empanada to baking sheet, brush with egg wash
  • Bake 25 minutes or until golden brown
  • While empanadas are cooking make dip
  • Combine mayonnaise, buttermilk, sour cream, celery salt and lemon juice. Season with salt & some hot sauce. Transfer to serving bowl and top with scallions.