Empanaditas de Carne Recipe (Small Beef Turnovers)

My grandmother often made these Empanaditas de Carne for us while growing up in Colombia. Back then, all I cared about was eating them, not learning how to make them. Mamita never wrote down any recipes, so unless I was there when she made a dish, and paying attention, I never learned how to make

📝 Ingredients

• 2 cups all purpose flour
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking powder
• 4 tablespoons of butter
• 1/4 cup ice water
• 2 tbsp vegetable oil
• 1/2 cup white onion, shredded
• 1/2 bell pepper, diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground achiote
• 1 teaspoon ground cumin
• 1/2 pound ground beef
• 1 cup diced and cooked potatoes
• 1/2 cup beef broth
• Salt to taste
• 1 egg yolk

👨‍🍳 Instructions

1. 1To make the filling: In a large skillet, heat the oil. Add the onions, bell pepper, garlic, achiote, cumin and cook for about 6 minutes over medium heat.
2. 2Add the beef and cooked potatoes, and cook for about 7 minutes. Add the broth, season with salt and cook until meat is cooked through.
3. 3To make the dough: Place the flour and salt in a food processor.
4. 4Add the butter, and water until a dough forms.
5. 5Form a ball, cover with plastic wrap and place in the refrigerator for about 30 minutes.
6. 6On a lightly floured surface, roll out the dough into a thin rectangle. Cut out round disc shapes with a round cutter or a small plate.
7. 7Fill empanada discs with beef mixture. Brush the edges with egg and close the filling by pressing the edges together to form a half moon.
8. 8Preheat oil in a deep pot to 375 degrees F. Fry the empanadas in the oil for about 3 minutes on each side. Remove from the oil and drain on paper towels.