Cheesy green hatched chilis empanadas

Instructions

1. wrapping: https://handletheheat.com/how-to-make-empanadas/

Ingredients

For the Dough:

• 1 cup water

• 1 1/2 sticks (170g) unsalted butter

• 2 3/4 cups (349g) all-purpose flour

• 2 teaspoons salt

• Pinch of paprika

For the Beef Filling:

• 3 tablespoons olive oil, divided

• 1 pound 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 salt

• 1/2 teaspoon paprika

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon ground white pepper

• 1/2 teaspoon ground cumin

• 1/4 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)

• Boil diced potato separately until tender, then drain.

For the Egg Wash:

• 1 egg

• 3 tablespoons water

Instructions

Make the Dough:

1. In a medium saucepan over medium heat, combine the water and butter. Heat until the butter is fully melted.

2. Meanwhile, in a large bowl, whisk together the flour, salt, and paprika. Create a well in the center.

3. Pour a small amount of the warm butter mixture into the well and mix with your fingertips to form a wet paste. Gradually add the rest of the liquid and continue mixing until you have a wet, oily dough.

4. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours.

Make the Filling:

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, about 10 minutes. Remove the beef with a slotted spoon and set aside. Reserve 2 tablespoons of drippings.

2. Add the remaining 1 tablespoon olive oil and the reserved drippings to the skillet. Sauté the yellow onion until translucent, about 10–15 minutes.

3. Add the diced red and green bell peppers, peas, garlic, and all seasonings. Cook for a few minutes until fragrant.

4. Deglaze the pan with the beef broth, then stir in the tomato paste (1–2 tablespoons to your taste).

5. Once the tomato paste has dissolved, return the beef to the skillet. Stir in the boiled potatoes and mix until combined. Remove from heat.

Assemble the Empanadas:

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.

2. Tear off golf-ball-sized pieces of dough and roll into balls. On a lightly floured surface, roll each ball into a 1/4-inch thick, 5-inch diameter circle.

3. Place 2 heaping tablespoons of filling in the center of each circle. Top each with 1/2 teaspoon chopped scallions and a sprinkle of cheese, if using.

4. Lightly brush the edge of half the dough circle with egg wash. Fold over to form a half-moon and press the edges firmly to seal. Crimp the edges with the back of a fork.

5. Arrange empanadas on the prepared baking sheet. Brush the tops gently with egg wash.

Bake:

• Bake until golden brown, about 20 minutes. Serve warm.

Storage & Reheating:

• Refrigerate leftovers in plastic wrap or an airtight container for up to 3 days.

• Freeze cooked empanadas wrapped tightly in a resealable freezer bag or airtight container for up to 3 months.

• Reheat in a 300°F (150°C) oven or toaster oven for about 10 minutes, until warmed through.