Beef & Potato Empanadas

It never fails. At most Filipino parties and gatherings, someone’s bound to bring empanadas to share. They seem to be a staple appetizer at these events since they’re a favorite by many and well, they’re so good! Like other Latin cuisines, Filipinos have their own version of empanadas with a myriad of fillings. I made these Beef & Potato Empanadas for my dear friend, Krystal and her husband Eric. I’m hosting a virtual baby shower for them as they are getting close to the arrival of their sweet ‘cookie’!…

It seemed only fitting to prepare this traditional party food for their virtual shower. Since Krystal is Filipino and Eric is Cuban, these empanadas are something they both can relate to since it’s popular within both cuisines. Be sure to check back tomorrow for the round up of all the delicious dishes made for Krystal and Eric’s Baby Shower Fiesta!…

Filling:
2 tablespoons vegetable oil
1 medium onion, minced
2 cloves garlic, minced
1 1/2 lb ground beef or ground pork
1 medium Yukon gold potato, diced
1/2 cup water
salt and pepper to taste
3 hard boiled eggs, each sliced in 6 wedges

In a skillet over medium high heat, add the oil. When hot and shimmering, add the garlic and onions. Saute until softened.

Add the ground beef/pork to the skillet, crumbling in. Cook until browned.

Add the potato and water, cooking until potato is softened. Add salt and pepper to taste.

Remove from heat, drain excess liquid and set aside to cool completely.

Crust:
3 cups flour
1/2 teaspoon salt
1 cup cold butter, cut into small cubes
4 tablespoons granulated sugar
6 tablespoons ice water
Eggwash – 1 egg yolk, whisked with 1 teaspoon of water
1/2 teaspoon baking powder
oil for frying

In a separate bowl, mix together the 3 cups of flour and salt. Cut the butter into the flour mixture with a pastry blender or two butter knives. Make a well in the center of the flour mixture and pour the ice water  into the center. Mix the wet and dry ingredients with a fork until it becomes stiff.

Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth. Wrap the dough in plastic and set aside for at least 30 minutes.

Remove the plastic from the dough and divide the dough into 20 pieces. Roll each piece of dough into a small ball in the palm of your hands and flatten the dough out to a round flat piece.

To fill your dough, place 1 tablespoon of cooled filling in the center of each dough circle, leaving 1/2 inch border around the edges. Top the filling with a slice of hard boiled egg.

Brush the edge of dough with eggwash, fold over the filling, and crimp the edges to seal.

Fry the filled empanadas in oil until golden brown and serve hot.