Shredded beef empanadas

Mix flour and salt in a bowl; cut in butter until crumbly.

Add eggs and water; knead until smooth. Wrap in plastic and chill for 30 minutes.

Heat olive oil in a pot over medium heat; sauté onion, garlic, and bell pepper until soft, about 5 minutes.

Add beef, cumin, paprika, salt, and black pepper; cook until beef is browned, about 8-10 minutes.

Pour in vinegar and add bay leaves; cover and simmer for 1.5-2 hours until beef is tender.

Remove beef, shred with forks, and mix in chopped cilantro and lime juice.

Roll out dough on a floured surface; cut into circles about 4-5 inches in diameter.

Place a spoonful of beef filling in the center of each circle.

Fold dough over filling to create a half-moon shape; crimp edges to seal.

Preheat oven to 375°F (190°C); place empanadas on a baking sheet.

Brush tops with egg wash; bake for 25-30 minutes until golden brown.

Let cool slightly before serving.

Equipment Needed

Dietary

Allergens