Tapas – Beef and Potato Empanadas
Ingredients
- Non-stick cooking spray
- 1-½ cups white corn masa flour
- ¾ cup all-purpose flour
- 1 tsp. salt
- ½ cup butter, cold
- 1 large egg
- 8 tbsp. cold water
- 1-pound lean ground beef
- ¼ cup onion, chopped
- 1 tbsp. taco seasoning
- 1 10.0-ounce can Rotel Tomatoes and Green Chilies
- 1 4.5-ounce can diced green chilies, drained
- ¾ cup potatoes, cooked and diced
- 1 clove garlic, minced
- ¼ cup water
- 1-¼ cups Monterey Jack cheese, shredded
- Salt and pepper, to taste
- 2 tbsp. pure corn oil
Instructions
- Pre-heat the oven to 375°F.
- Spray baking sheet with non-stick spray.
To prepare the dough:
- In a medium bowl, combine masa flour, wheat flour and salt.
- Using a pastry blender, cut in butter until pea-size chunks are formed.
- Add egg and water, by the tablespoon, to the flour mixture until dough comes together to form a ball; rest for 10 minutes.
- Divide dough into 8 equal pieces; roll each piece into a 6-1/2-inch circle.
To prepare the filling:
- In a large skillet, over medium-high heat, cook the beef and onions, breaking up any lumps, until beef is evenly browned and no longer pink; drain.
- Add taco seasoning, tomatoes, green chilies, potato, garlic and water.
- Cook and stir 3 minutes or until most of water is absorbed; stir in cheese; season to taste with salt and pepper.
To prepare the empanadas:
- Divide the filling evenly, about 1/3 cup each, and place on the lower half of the dough circles, keeping it about 1/2-inch from edge.
- Fold dough in half; crimp edges with fork to seal or use an empanada press.
- Place empanadas on baking sheet and brush with corn oil.
- Prick tops with tines of fork to vent.
- Place in pre-heated oven and bake 30 minutes or until golden brown.