Ingredients
1 egg white
1 egg
¼ cup cilantro, chopped
½ tsp. fresh ground black pepper
1 tsp. sea salt
1 tsp. sugar
1 cup beef stock
½ cup tomato, finely chopped
2 Tbsp. chilis in adobo, finely chopped
¼ tsp. cayenne
1 tsp. oregano
2 tsp. cumin
⅓ cup red bell pepper, finely chopped
2 cloves garlic, chopped
½ cup yellow onion, finely chopped
1½ lbs. ground beef
2 Tbsp. olive oil
¼ to ½ cup water
1 egg, beaten
10 Tbsp. cold butter, cut into 1-inch pieces
½ tsp. sea salt
3 cups unbleached flour
Step by step
Place flour and salt in work bowl of food processor with multi purpose blade attached. Pulse 3-4 times to combine. Add butter and pulse 3-4 times. Add egg and drizzle water over flour mixture. Continue pulsing until clumpy dough forms. Knead on lightly floured surface about 1 minute until smooth. Divide into 2 balls, wrap in plastic and chill 1 hour.
Heat olive oil in large skillet over medium heat. When oil is hot, add ground beef, onion, garlic and bell pepper. Cook until beef is cooked through, 7-8 minutes. Add cumin, oregano and cayenne. Sauté 1-2 minutes. Stir chilis in adobo, tomato, stock, sugar, sea salt and black pepper. Simmer on low heat until liquid is almost absorbed, 4-5 minutes. Transfer to bowl and chill 1 hour.
Roll out Dough, 1 piece at a time, on lightly floured surface to ⅛-inch thickness. Cut Dough into 4-inch rounds. Gather scraps and re-roll to get as many pieces as possible. Repeat with remaining Dough.
Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 425°F.
Place 1 egg white in small bowl. Beat whole egg with ½ teaspoon water in second bowl. Place 1 heaping tablespoon beef filling in center of each Dough round. Brush edge with egg white, fold over to create half moon and press edges to seal. Arrange on parchment-lined baking sheet. Repeat with remaining dough. Use fork to crimp edges and brush outside with egg wash.
Carefully slide parchment on to Baking Stone. Bake 25-30 minutes until golden brown.
Remove Empanadas from oven by transferring them on the parchment paper back to a baking sheet. Serve warm or at room temperature with salsa and sour cream.