Ingredients
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Dough
3 c. (360 g.) all-purpose flour, plus more for surface
1 tsp. baking powder
1 tsp. kosher salt
1/2 c. (1 stick) cold unsalted butter, cut into cubes
1 large egg
Filling & Assembly
1 Tbsp. extra-virgin olive oil
1 yellow onion, chopped
2 cloves garlic, finely chopped
1 lb. ground beef
1 Tbsp. tomato paste
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. paprika
Kosher salt
Freshly ground black pepper
1/2 c. chopped pickled jalapeños
1/2 c. chopped tomatoes
All-purpose flour, for surface
1 1/4 c. shredded cheddar
1 1/4 c. shredded Monterey Jack
1 large egg
Chopped fresh cilantro and sour cream, for serving
Directions
Dough
Step 1
In a large bowl, whisk flour, baking powder, and salt. Cut butter into dry ingredients with your hands or a pastry cutter until pea-sized pieces form. Add egg and 3/4 cup water and mix with a wooden spoon until a dough forms.
Step 2
Turn out dough onto a lightly floured surface. Knead until smooth, about 5 minutes.
Step 3
Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.
Filling & Assembly
Step 1
Preheat oven to 400°. Line 2 large baking sheets with parchment. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add beef and cook, breaking meat up with a wooden spoon, until no longer pink, about 5 minutes. Drain fat.
Step 2
Return pan to medium heat and stir tomato paste into beef. Add oregano, cumin, and paprika; season with salt and pepper. Add jalapeños and tomatoes and cook, stirring occasionally, until warmed through, about 3 minutes. Let cool slightly.
Step 3
Turn out dough onto a lightly floured surface and divide in half. Roll one half to 1/4" thick. Using a 4.5" round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.
Step 4
Lightly moisten outer edge of a dough round with water. Place about 2 tablespoons filling in the center. Top with cheddar and Monterey Jack. Fold dough in half over filling. Using a fork, crimp edges together. Repeat with remaining filling and dough.
Step 5
In a small bowl, beat egg with a splash of water. Place empanadas on prepared baking sheets and brush with egg wash.
Step 6
Bake empanadas until golden brown and filling is warmed through, about 25 minutes.
Step 7
Top with cilantro and serve with sour cream alongside
