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Recipe Rundown:
Taste: Loads of flavor and spice without actually being hot spicy.
Texture: The dough is to die for. Rich and buttery, just the perfect texture. The filling is moist, cheesy, and meaty with chunks of tender potato. These empanadas are a textural heaven.
Ease: I'll admit, these empanadas require quite a bit of work. None of the steps are difficult, the dough is actually super easy to make and work with. Putting the actual empanadas together requires some patience, but you don't have to fry!
Appearance: Anything encased in pastry is mouthwatering.
Pros: So. delicious.
Cons: Takes some time (and patience).
Makes about 20 Empanadas
Dough
1 cup water
3/4 cup butter
2 3/4 cups flour
2 teaspoon salt
pinch paprika
Filling
3 tablespoons olive oil
1 small yellow onion, peeled and minced
1 small red bell pepper, cored, seeded, and finely diced
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon ground white pepper
1/2 teaspoon ground cumin
1 pound ground beef (85-90% lean)
salt
1 small russet potato, peeled, finely diced, and boiled (I used 2 yukon golds)
3 scallions, trimmed and chopped
1/2 cup shredded monterey jack cheese (or "Mexican blend" cheese)
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1st Keep
 8isenuf
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