Beef empanadas

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

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

Step-by-step instructions

1. Make the empanada dough. Add the flour and salt to a mixer and mix until combined, about 5 minutes. Add the butter, 1 egg, and the ice water. Mix until the mixture resembles coarse crumbs, about 20 minutes. If the dough does not come together, add more ice water 1 tablespoon at a time and mix until incorporated. Form the dough into a ball. Wrap the dough tightly in 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 tender, about 3-4 minutes, then 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 broth. Cook, stirring, until most of the liquid has been absorbed, about 5 minutes.
5.  Prepare the dough. Remove the dough from the refrigerator and divide it into 10 equal pieces - about 60 grams each. On a lightly floured surface, roll each piece of dough into a thin circle about 18 centimeters wide. Add 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 to seal the edges together. Alternatively, you can crimp the edges. Repeat this process with the remaining dough and filling, and place on a parchment-lined baking sheet.
7.  Stir 1 tablespoon of water into the bowl with the remaining egg. Lightly brush each empanada with the egg wash. Bake until golden brown, about 35 minutes. Serve warm.
8.  Leftover empanadas will keep in an airtight container in the refrigerator for up to 3 days.