Empanadas

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Potato

  Flesh and skin, raw

  170g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Jalapeno

  Pop Chips

  3g

• Ground beef

  95% lean meat / 5% fat, raw

  500g

• Salt

  Table

  ½ tsp or 3g

• Chili powder

  Spices

  1 tsp or 3g

• Paprika

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Peas

  Green, frozen, unprepared

  ¼ cup or 34g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 tbsp chopped or 6g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. For The Dough
2. Add flour, butter, and salt to a food processor fitted with a blade attachment. Pulse a few times until the butter is the size of peas.
3. Add egg and cold water to the food processor. Pulse just until ball of dough forms.
4. Form the dough into a flat round disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
5. For The Filling
6. Meanwhile you can get started on your filling. Heat olive oil in a large skillet over medium high heat. Add in onion and jalapeno and saute for 2-3 minutes or until softened and golden brown.
7. Add ground beef and brown until no longer pink, 4-5 minutes.
8. Add in salt, chili powder, paprika and cumin.
9. Stir in tomato paste. Saute for an additional 2 minutes.
10. Remove from heat and allow to cool slightly. Add in frozen peas, boiled potato, fresh parsley, and green onion.
11. Roll out dough to 1/4 inch thickness. Cut into circles about 5 inches in diameter using a ring cutter or small bowl. Alternatively divide into 12 small balls of dough and roll into individual circles.
12. Place filling (about 1/4 cup) on each circle and fold in half, crimp the edges with a fork.
13. Add oil to a deep pan or pot so that it reaches 1 inch in depth. Heat oil to between 350 and 375 degrees.
14. Fry in batches, 3 at a time, 2-3 minutes per side or until golden brown.
15. Serve immediately with salsa or sour cream for dipping!
16. Source: therecipecritic.com/empanadas/