Baked Empanadas
Discover how to make flaky, savory Baked Empanadas with customizable fillings. Perfect for gatherings, these pastries are easy to prepare ahead and baked instead of fried.
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Ingredients
- 1 cup water
- 1 1/2 sticks (170 grams) unsalted butter
- 2 3/4 cups (349 grams) all-purpose flour
- 2 teaspoons salt
- Pinch of paprika
- 3 tablespoons olive oil, divided
- 1 pound of ground beef (85-90% lean)
- 1 small yellow onion, peeled and minced
- 1/2 red bell pepper, cored, seeded, and finely diced
- 1/2 green bell pepper, cored, seeded, and finely diced
- 1/2 cup frozen peas
- 2 cloves garlic, finely minced
- 1 teaspoon oregano
- 1 teaspoon of salt
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground cumin
- ¼ cup beef broth
- 1-2 tablespoons tomato paste, to preference
- 1 small russet potato, peeled, finely diced, and boiled*
- 3 scallions, trimmed and chopped
- 1/2 cup shredded monterey jack cheese (or “Mexican blend” cheese), optional
- 1 egg
- 3 tablespoons water
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