Empanadas with beef

• 2 ½ cups all purpose flour
• ½ teaspoon of salt
• ½ cup unsalted butter, chilled, cubed
• 2 large eggs, at room temperature
• ⅓ cup ice water, plus more as needed

• 1 medium potato, peeled, diced (about 1½ cups)
• 350 grams of ground beef
• ½ medium yellow onion, grated
• 1 medium carrot, grated
• 1 celery, chopped
• 2 cloves of garlic, finely chopped
• ½ teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon of salt
• ½ teaspoon freshly ground black pepper
• ½ cup frozen peas, thawed
• ¾ cup beef broth

Step by step process

1. Make the dough for the empanadas. Add the flour and salt to a mixer and beat until smooth, about 5 minutes. Add the butter, 1 egg and the ice water. Pulse until mixture resembles coarse crumbs, about 20 minutes. If dough does not come together, add more ice water 1 tablespoon at a time and beat until incorporated. Shape the dough into a ball. Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours.
2. Meanwhile, make the filling. Fill a medium-sized pot with water and bring to a boil over high heat. Add the potato and boil until soft, about 3-4 minutes and drain.
3. In a large skillet over medium-high heat, combine the beef, onions, carrots, and celery and cook, breaking up the meat with a wooden spoon, until the beef is browned and the vegetables are tender, about 8-10 minutes.
4. Stir in the potatoes, garlic, chili powder, cumin, cinnamon, salt, pepper, peas, and beef stock. Cook, stirring, until most of the liquid is absorbed, about 5 minutes.
5. Prepare the dough. Remove the dough from the fridge and divide it into 10 equal pieces - about 60 grams each. On a lightly floured surface, roll out each piece of dough into a thin circle about 18cm wide. Add a ⅓ cup of the filling mixture to one side of the dough.
6. Preheat the oven to 190°C with a rack in the middle position. In a small bowl, beat the remaining egg. Using a pastry brush, brush the dough with the egg. Fold the dough in half over the filling. Using a fork, press firmly and seal the edges together. Alternatively, you can make pleats. Repeat this process with the remaining dough and filling, place on a baking sheet lined with parchment paper.
7. Mix 1 tablespoon of water into the bowl with the remaining egg. Lightly brush each empanada with the egg. Bake until golden brown, about 35 minutes. Serve hot.
8. Leftover empanadas will keep in an airtight container in the refrigerator for up to 3 days.