SPANISH GARDENS Beef Empanadas

Everyone loves an empanada. Warm and flavorful with the right amount of crunch. Add Spanish Gardens to the mix and you’ve got yourself the perfect meal.

Ingredients:

For The Dough

3 cups flour
1/2 tsp salt
1/2 cup cold butter cubed
1 large egg
3/4 cup cold water 

For The Filling

2 tbsp olive oil
1 medium red onion
6 oz. boiled diced potato
1 tbsp tomato paste
1 jalapeño
12 oz. ground beef
1/2 tsp salt
1 tbsp SG Taco Seasoning
1 tsp smoked paprika
1 tsp cumin
1/4 cup frozen peas
1 tbsp chopped green onions
1 tbsp chopped fresh parsley
1/2 cup SG Taco Sauce, plus more for serving
crema
oil for frying

Instructions:

Make the Dough:
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. Add egg and cold water to the food processor. Pulse just until ball of dough forms. Form the dough into a flat round disk and wrap in plastic wrap. Refrigerate for at least 1 hour.

For The 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. Add ground beef and brown until no longer pink, 4-5 minutes. Add in salt, SG Taco Seasoning smoked paprika & cumin. Stir in tomato paste. Sauté for an additional 2 minutes. Remove from heat and allow to cool slightly. Add in SG Taco sauce, frozen peas, boiled potato, fresh parsley, & green onion.

Roll out dough to ¼ inch thickness. Cut into circles about 5 inches in diameter using a ring cutter or small bowl. OR divide into 12 small balls of dough and roll into individual circles. Place filling (about 1/4 cup) on each circle and fold in half, turn the edge in, & crimp the edges with a fork. Add oil to a deep pan or pot so that it reaches 1 inch in depth. Heat oil to between 350 and 375 degrees. Fry in batches, 3 at a time, turning frequently about 7 minutes or until golden brown.

Serve immediately with Spanish Gardens Taco Sauce (heat of your choice) and crema for dipping.