Beef and Cheese Emapanadas

Name: Beef and Cheese Emapanadas
Total time: 140
Yield: 5
Ingredients: 2 Eggs; 500 g Ground beef; 1 Onions; Sour cream; 115 g Butter; 290 g Shredded cheese; 2 tbsp Fresh cilantro; 2 cloves Garlic; 1 tsp Oregano; 1 tsp Cumin; .5 tsp Paprika; 60 g Canned jalapenos; 360 g Flour; 100 g Chopped tomatoes; 1 tsp Baking powder; 1 tbsp Olive oil; 1 tbsp Tomato paste

932 calories

140 minutes

Servings:

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Ingredients

Instructions

Nutrition

2	Eggs
500 g	Ground beef
1	Onions
	Sour cream
115 g	Butter
290 g	Shredded cheese
2 tbsp	Fresh cilantro
2 cloves	Garlic
1 tsp	Oregano
1 tsp	Cumin
.5 tsp	Paprika
60 g	Canned jalapenos
360 g	Flour
100 g	Chopped tomatoes
1 tsp	Baking powder
1 tbsp	Olive oil
1 tbsp	Tomato paste

In a large bowl, make the dough by whisking together flour and even parts salt and baking powder. Cut the butter into flour using your hands or a pastry cutter until pea-sized. Add 175ml of water and 1 egg and mix until a dough forms. Turn dough out on a lightly floured surface and knead until smooth, about 5 minutes. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 200°C and line two large baking sheets with parchment paper. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat.
Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.
Place dough on a lightly floured surface and divide in half. Roll one half out to ¼” thick. Using a 4.5” round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.
Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with shredded cheese. Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough.
Make the egg wash by beating 1 egg together with 1 tablespoon of water, milk, or cream. Place empanadas on prepared baking sheets and brush with egg wash. Bake until golden and filling is warmed through, about 25 minutes.
Garnish with cilantro and serve with sour cream.

Cuisines: Mexican, North American

Courses: Dinner, Lunch, Snack

Tags: Oven

Fat: 57.5g

Saturates: 28.3g

Sugars: 2.3g

Protein: 41.9g

Carbs: 61.4g

Fiber: 3.8g

77.7%

Calories

62%

Carbs

49.3%

Protein

143.8%

Fat

15.2%

Fiber