Empanadas

Step 1

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.

Step 2

Add egg and cold water to the food processor. Pulse just until ball of dough forms.

Step 3

Form the dough into a flat round disk and wrap in plastic wrap. Refrigerate for at least 1 hour.

Step 4

Meanwhile you can get started on your 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.

Step 5

Add ground beef and brown until no longer pink, 4-5 minutes.

Step 6

Add in salt, chili powder, paprika and cumin.

Step 7

Stir in tomato paste. Sauté for an additional 2 minutes.

Step 8

Remove from heat and allow to cool slightly. Add in frozen peas, boiled potato, fresh parsley, and green onion.

Step 9

Roll out dough to 1/4 inch thickness. Cut into circles about 5 inches in diameter using a ring cutter or small bowl. Alternatively divide into 12 small balls of dough and roll into individual circles.

Step 10

Place filling (about 1/4 cup) on each circle and fold in half, crimp the edges with a fork.

Step 11

Add oil to a deep pan or pot so that it reaches 1 inch in depth. Heat oil to between 350 and 375 degrees.

Step 12

Fry in batches, 3 at a time, 2-3 minutes per side or until golden brown.

Step 13

Serve immediately with salsa or sour cream for dipping!