Dough
2 large eggs (lightly beaten)
1 teaspoon white vinegar
1 teaspoon salt
1 stick unsalted butter (cut into small pieces and chilled) (I used vegetable one)
2 cups all-purpose flour
¼ cup dry white wine
1 tablespoon sugar
Filling
1 pound ground beef ( I used half beef and half lamb)
Salt and freshly ground pepper
1 tablespoon vegetable oil
¼ cup chicken stock (or low-sodium broth)
¼ cup chopped, seeded tomato
2 tablespoons chopped cilantro
1 small onion (finely diced)
1 garlic clove (minced)
*8½ tablespoon tomato paste
½ tsp turmeric
½ tsp paprika
In a food processor, pulse the flour with sugar and salt. Add the butter and pulse until the mixture resembles a coarse meal. Beat the eggs with the wine and vinegar and drizzle over the flour mixture. Pulse until the dough just comes together. You can add ¼ cup of extra flour if your dough is still too soft. (it can happen if using vegetable butter) On a lightly floured surface work the dough and wrap it in plastic and refrigerate until firm, about 1 hour.
In a medium skillet, heat the oil. Add the ground beef to the skillet and cook, breaking up the meat with a wooden spoon, until no pink remains, about 3 minutes. Add the garlic, onion, spices and cook over moderate heat until the onion is softened about 5 minutes. Add the tomato, tomato paste, and chicken stock and simmer over moderate heat until the liquid has nearly evaporated, about 3 minutes. Stir in the cilantro and season with salt and pepper. Let cool.
On a generously floured work surface, roll out the dough 1/8 inch thick. With a 3-inch round biscuit cutter, stamp out as many rounds as possible (you should have about 24). Reroll the dough scraps and stamp out additional rounds if possible. Brush the excess flour off the rounds. Working with 1 round at a time and keeping the rest covered with plastic wrap, form the empanadas: Spoon 2 teaspoons of the filling on one side of the dough round. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Cover with plastic wrap while you form the remaining empanadas.
Preheat the oven to 350°. With egg yolk and 1 tbsp of milk ( i used soy milk). Brush each empanada and bake them for 25 minutes or until golden brown.
I served it with guacamole and salsa!!!!
