Authentic Empanada Dough and Filling

 Pastry Dough

2 cups flour

1/4 cup butter, chilled and cubed

1 egg

6 tablespoons warm water

1 teaspoon salt

1. Combine sifted flour and butter in the bowl of a food processor. Pulse until crumbly. Add egg and pulse until just combined. 

2. Dissolve salt in warm water. Add gradually to the food processor and pulse until a soft dough ball forms. Turn ball into a bowl and wrap tightly with plastic wrap. Refrigerate at least 30 minutes. 

3. Dust a work surface with flour and knead dough for 1 minute. Roll out thinly and cut into discs. Freeze discs for later or use right away for your favorite sewer or savory empanadas. 

Filling

1 tablespoon olive oil

1 pound yellow onions, chopped

1 green bell pepper, chopped

2 pounds ground beef

2 tablespoons oregano

1 tablespoon salt

1 tablespoon cayenne pepper

1 1/2 teaspoons cumin

1 tablespoon butter or as needed

36 empanada pastry discs

1 egg white beaten

1. Heat oil in large Dutch oven over medium heat. Add onions, and bell pepper. Cover and cook stirring occasionally until onions are translucent., 10-15 minutes. 

2. Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8-10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour. 

3. Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the ditch oven. 

4. Preheat the oven to 400 degrees. Liberally grease a baking sheet with butter. 

5. Place about 2 tablespoons filling in the center of a disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or fingers to seal and place on prepared baking sheet repeat with remaining empanadas and filling. Brush tops with egg white. 

6. Bake in preheated oven until golden brown, about 20 minutes.