Empanadas

•  Ingredients:
• 1 large potato, diced into 1/4” cubes (or a handful of uncooked fries, chopped
• 400g ground beef
• 1/2 medium onion, grated
• 1 small carrot, grated
• 1 rib celery, finely minced
• 2 cloves garlic, minced
• 1/2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp cinnamon 
• 3/4 cup beef broth
• 1/2 cup frozen peas
• 1/2 tsp salt
• 1/2 tsp pepper

• 2 1/2 cups flour
• 1/2 tsp salt
• 1/2 cup (115g) chilled butter, cubed
• 1 large egg, room temp
• 1/3 cup ice water
• 1 egg, beaten (for egg wash)

Method:

1. Pulse the flour and salt in a food processor. Add the butter, 1 egg and ice water, pulsing until the mixture resembles coarse crumbs. Shape the dough into a ball. Tightly cover the dough in plastic wrap and place in the refrigerator for at least 30 min.
2. If using raw potato, place potato cubes into boiling water for about 3 min, until tender.
3. Cook ground beef, onion, celery, and carrots in a large skillet. Add potatoes and cook until beef is brown and vegetables are softened (about 8 min total).
4. Add garlic, chili powder, cumin, cinnamon, and beef broth. Cook 1 minute.
5. Add peas and simmer on medium heat until liquid is absorbed. Season with salt and pepper.
6. Preheat oven to 375° (190°C).
7. Remove dough from fridge and divide into 10 equal parts (60–65g each). Roll each ball on floured surface to make circles of about 7” diameter.
8. Add about 1/3 cup of filling on one side of each circle.
9. Use egg wash to dampen the edge of the dough (about 1/4”wide). Fold the dough in half over the filling. Use a fork to press the edges together. Arrange empanadas on parchment paper and brush with egg wash.
10. Bake 35 minutes or until golden brown.