170 of unsalted butter
1 ½ sticks
of water adjust as needed
Iberia extra virgin olive oil
white onion diced
Iberia Chopped Garlic
Iberia adobo with pepper
Salt and pepper to taste
Cut butter in chunks and mix it with flour and salt.
Add egg and water and continue mixing until a dough is formed.
Roll out the dough into a thin sheet and cut out round discs for empanadas.
Heat Iberia Extra Virgin Olive Oil in a large frying pan, add diced onions, and Iberia chopped garlic.
Cook until the onions are soft.
Add Iberia oregano, ground cumin, Iberia Adobo, and salt/pepper.
Add the ground beef, stir and cook until the meat is cooked. Taste and adjust salt/pepper and any seasonings to your personal preference.
Let the beef filling cool down completely before using to fill the empanadas.
Place the beef filling on the center of each empanada disc.
Fold the empanada discs and gently seal the edges with fingers. Twist and fold the edges of the empanadas.
Refrigerate the empanadas for 30 minutes.
Pre-heat the oven to 400F (200C).
Place the empanadas on baking sheet, lightly greased with parchment paper.
Brush the empanadas with whisked egg mix.
Bake at 400F for ~20 minutes, or until golden on top.