Beef Empanadas

Ingredients

• 3 c. (360 g.) all-purpose flour, plus more for surface
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1/2 c. (1 stick) cold unsalted butter, cut into cubes
• 1 large egg
• 1 tbsp. extra-virgin olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1 lb. ground beef
• 1 tbsp. tomato paste
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/2 tsp. paprika
• Kosher salt
• Freshly ground black pepper
• 1/2 c. chopped pickled jalapeños
• 1/2 c. chopped tomatoes
• All-purpose flour, for surface
• 1 1/4 c. shredded cheddar
• 1 1/4 c. shredded Monterey Jack
• 1 large egg
• Chopped fresh cilantro and sour cream, for serving

Instructions

1. Dough
2. In a large bowl, whisk flour, baking powder, and salt. Cut butter into dry ingredients with your hands or a pastry cutter until pea-sized pieces form. Add egg and 3/4 cup water and mix with a wooden spoon until a dough forms.
3. Turn out dough onto a lightly floured surface. Knead until smooth, about 5 minutes.
4. Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.
5. Filling & Assembly
6. Preheat oven to 400°. Line 2 large baking sheets with parchment. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add beef and cook, breaking meat up with a wooden spoon, until no longer pink, about 5 minutes. Drain fat.
7. Return pan to medium heat and stir tomato paste into beef. Add oregano, cumin, and paprika; season with salt and pepper. Add jalapeños and tomatoes and cook, stirring occasionally, until warmed through, about 3 minutes. Let cool slightly.
8. Turn out dough onto a lightly floured surface and divide in half. Roll one half to 1/4“ thick. Using a 4.5“ round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.
9. Lightly moisten outer edge of a dough round with water. Place about 2 tablespoons filling in the center. Top with cheddar and Monterey Jack. Fold dough in half over filling. Using a fork, crimp edges together. Repeat with remaining filling and dough.
10. In a small bowl, beat egg with a splash of water. Place empanadas on prepared baking sheets and brush with egg wash.
11. Top with cilantro and serve with sour cream alongside.