Crispy Beef Empanadas

Add 3 cups all-purpose flour, ¾ cup cubed cold unsalted butter , and 1 teaspoon salt to a food processor fitted with the blade attachment. Pulse a few times until the butter is the size of peas.

Add 1 large egg and ½ cup milk and pulse just until a ball of dough forms.

Press the dough into a flat, round disk and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour.

While the dough chills, prepare the filling by heating 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 small yellow onion, ⅓ cup finely diced jalapeno and 1 pound ground beef. Cook for 8-10 minutes until the beef is cooked and the veggies are tender.

Add in 2 tablespoons tomato paste, 1 teaspoon chili powder, 1 teaspoon paprika , 1 teaspoon cumin,½ teaspoon oregano and salt and pepper to taste. Mix until combined.

Add in 1 medium potato small diced, and 1 cup beef broth. Simmer over low heat, stirring occasionally, until the potatoes are tender. This will take 12-15 minutes.

Once the potatoes are tender, take off the heat and stir in ¼ cup frozen peas. Set the mixture aside to cool.

Preheat the oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper and set aside.

Once the dough has finished chilling, roll it out to ⅛-inch thickness. Use a 5-inch ring cutter or small bowl to cut out 12 circles of dough. Alternatively, you may divide the dough evenly into 12 portions and roll them out into circles as best you can.

Add about ¼ cup of filling to the center of each circle and fold in half, crimp the edges of the dough together with a fork.

In a small bowl, whisk together 1 egg and 2 tablespoons water. Brush over the empanadas, then bake for 20-25 minutes. Serve immediately with salsa or sour cream for dipping!