Lazy Grounded Beef Empanadas (Recipe)

The empanadas were first originated in the Middle East and are known as "Fatays", with the conquer of Spain and the culture exchange between both countries, a great variety of new dishes was created, the empanada was one of them. These delicious pastries are one the most popular latino dishes: every country has their own recipe, ingredients, sazón and secrets, yet they are basically just buttery dough and potato, meat (beef, chicken, pork, cheese, etc) filling. The empanadas can be also a dessert if they have a sweet filling (Dulce de leche/caramel, fruit jams, ricotta or pumpkin pie filling).

For the last 3 months I was craving some empanadas and once I left behind my laziness I made some super easy ones and I wanted to share my own version, Warning: it's a lazy variant, with less ingredients and designed for newbies cooks, it's fail proof. You will need:

Ingredients:

1 box of pie crust dough (I bought the Walmart brand and was perfect)
1/2 lb of ground beef
1 red/yellow big potato (Boiled firm and diced)
1/2 onion (minced)
1 tomato (chopped and skinned)
2 boiled eggs (Diced)
1/2 bell pepper (minced)
1 tsp of garlic powder
3 tbsp paprika or aji colorado
1 tsp cumin
1 tsp pepper
1/4 cup of peas
3 tbsp vegetable oil
1/2 cup of beef broth
1 tbsp of chopped parsley
Extras (for a juicy empanada)
3 tsp of unflavored gelatin
1 cup of  beef broth
Diced olives and hydrated raisins

Directions:

In frying pan or a pot warm the oil add the minced  onion and bell peppers. Saute on medium heat for 3=5 mins, stir frequently.

Add  the ground beef and cook until browned and crumbled, slowly add all the ingredients (except the potatoes, eggs and if you are using olives and raisins) and stir.  Slowly incorporate the  beef broth and cook for 5 mins, Remove the pan from heat and set aside.

If you want a more juicy version it's time to dissolve the unflavored gelatin in warm water and mix with warm extra beef broth.

Mix all the ingredients together including the filling, eggs, potatoes, olives, raisins and the extra broth with the gelatin. (for a more juicer version) . Now you need to let the gelatin to do it's work for 1 hour; let the filling set in the fridge.

At this point you might want to preheat the oven at 380 degrees

Using a floured work surface unroll the pie crust dough and cut out rounds (each about 5 inches) Every sheet of pie crust will hold 4 round, once you have them, mix the dough leftovers and knead once smooth, roll out dough to about 1/8" thickness and cut 4/5 extra rounds.

Put a Tablespoon of filling in the center of each dough round. Fold half the dough over in a half-moon shape. To seal your empanadas just wet the edges and press them firmly together. For a more appealing finish use a fork in the edge and crimp them. Brush the top with slightly beaten egg for shiny glaze.

In a preheated oven (380). Place your baking mat(I used my Baker's13) in a sheet pan and distribute the empanadas evenly they need 1/2 inch between them. Bake the empanadas for 15 to 20 mins or until they are golden.

Serve hot or warm and Enjoy <3