BEEF AND CHEESE EMPANADAS RECIPES

Steps:

• Make the Dough: Process the flour, sugar and salt together in a food processor until combined, about 6 seconds. Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse crumbs with butter bits no larger than small peas, about 16 pulses.
• Transfer the flour mixture to a large mixing bowl. Working with 1/4 cup of water at a time, sprinkle the water over the flour mixture and stir it in using a rubber spatula, pressing the mixture against the side of the bowl to form a dough, until no small bits of flour remain (you may not need to use all of the water).
• Turn the dough out onto a clean work surface and divide it into 2 equal pieces. Press each dough half into a cohesive ball, then flatten the ball into a 6-inch disk. Wrap each disk in plastic and refrigerate until firm but not hard, about 2 hours or up to 2 days.
• Line 2 baking sheets with parchment paper; set aside. Remove 1 disk of dough from the refrigerator (if refrigerated longer than 2 hours, let sit at room temperature until malleable). Roll the dough out on a lightly floured work surface into an 18-inch circle about 1/8 inch thick. Using a 3-inch round biscuit cutter, cut out 24 rounds and transfer them to the prepared baking sheet. Wrap the baking sheet with plastic wrap and refrigerate. Repeat with the second disk of dough and the second prepared baking sheet.
• Make the Filling: Heat the oil in a 12-inch nonstick skillet over medium-high heat until just shimmering. Add the onion and cook until softened, 5 to 7 minutes. Stir in the tomato paste, garlic, oregano, cumin, cloves, and cayenne and cook until fragrant, about 30 seconds. Stir in the beef and cook, breaking up the clumps with a wooden spoon, until no longer pink, about 4 minutes.
• Stir in the broth, reduce the heat to low, and simmer until the mixture is moist but not wet, about 8 minutes. Off the heat, stir in the sugar and season with salt and pepper to taste. Transfer mixture to a medium bowl, cover with plastic wrap and refrigerate until completely cool, about 1 hour. Stir in the cheese and continue to chill until needed, up to 3 days.
• Assemble the empanadas: Working with the first batch of dough rounds, place about 1 teaspoon of the chilled filling in the center of each dough round and moisten the edge of the dough round with water, using either your finger or a pastry brush. Fold the dough in half over the filling, making a half-moon shape. Pinch the seam along the edge to secure. Using a dinner fork, crimp the sealed edge to secure. Arrange them on a fresh, parchment-lined baking sheet. Wrap the baking sheet tightly with plastic wrap and refrigerate while making a second batch of empanadas using the remaining dough rounds and filling. Follow freezing instructions at this time if making ahead.
• To serve: Adjust 2 oven racks to the upper-middle and lower-middle positions and heat the oven to 425 degrees F. Unwrap the empanadas and brush with the egg and bake until golden brown, about 20 minutes, switching and rotating the trays halfway through the baking time. Let cool for 5 minutes before serving.

Steps:

• Start by mixing 1.5 teaspoons of salt into 3 1/4 cups of flour. Dice up 6 oz. of butter (1.5 sticks) into small 1/2" chunks and plop them into the flour.  Use your fingers to disintegrate some of the butter into the mixture but don't worry about getting all of the butter dissolved. Mix it in just enough to make the mixture crumbly with a few chunks of butter laying about.
• In a bowl, combine 2 small eggs, 1.5 tablespoons vinegar, and 1/2 cup ice cold water.  Add this mixture to the flour and use a fork or spatula to roughly combine.
• Dump onto a work surface but resist the temptation to knead! Just combine it enough to form a cohesive ball.  Cover with plastic wrap and chill in the refrigerator for at least two hours.
• For the beef mixture, saute 1/2 onion in a dollop of oil over medium-high heat for a few minutes.  Add ground beef and cook until browned.  Drain any fat if you want.  Add 2 cloves minced garlic and saute briefly.  Add 2-3 minced chipotles, 1 Tablespoon adobo sauce, 1-2 Tablespoons chili powder (I used New Mexican), 1/2 teaspoon cumin, 1/2 teaspoon salt, and freshly cracked pepper.  Add a splash of water and let simmer over medium heat, stirring well. 
• Once the dough has been chilled you can roll it out.  If using a cutting board roll out 1/4 of the dough at a time.  Sprinkle your work surface and rolling pin with flour before starting.  Roll the dough down to 1/4" thickness or less.  
• Use a biscuit cutter or bowl to cut out circles of empanada dough.  Fill each round with 1-2 Tablespoons of beef mixture and plenty of cheese chunks.  Lift both edges of the round and seal the edges using your fingers.   Use a fork to seal the edges further.
• For the eggwash, crack an egg in a bowl, add a splash of water and whisk.   Brush the empanadas with the eggwash.
• Bake at 400F for 20-25 minutes or until golden brown.   Let cool for a few minutes before serving.