Beef empanadas

Recipe Mari Loewen, Photography Ross Cornish

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Ingredients

1 1/2 cups all­purpose flour

1 cup masa (corn flour)

1 teaspoon baking powder

1 teaspoon salt

1/2 cup melted butter

1 egg for egg wash

Filling

1/2 pound lean ground beef

1/2 tablespoon vegetable shortening

1/2 cup chopped onion

1/2 cup chopped fresh tomato

1/4 cup chopped green pepper

1/2 clove garlic, minced

2 teaspoons ground cumin

2 teaspoons ground oregano

1 tablespoon flour

Coarse salt and cracked black pepper

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In large bowl, whisk together flour, corn flour, baking power and salt; stir in melted butter. Gradually add 1/2 to 3/4 cup water, working pastry with your hands to incorporate water. Dough should be easy to handle but not sticky. Form dough into ball, wrap with plastic wrap, and chill in refrigerator 30 minutes.

Preheat oven to 375°F.

For filling, in large skillet cook beef until lightly browned. Pour off excess fat and return to pan. Add onion, tomato, green pepper, and garlic. Cook until onion is tender, stirring often. Add flour, salt, and black pepper. Cook until thickened, stirring constantly. Cool.

To make empanadas, lightly flour work area, divide dough in half, and roll out to 1/8­inch thickness. Using 4­inch cookie cutter, cut rounds and place 2 tablespoons filling onto each. Fold over to form half circle. Tightly seal ends or edges by crimping with tines of fork. Chill in refrigerator 30 minutes. Transfer to cookie sheet, brush with egg wash, and bake for 30 minutes, or until golden.