Filipino Beef Empanada | Super Flaky, Buttery Crust скачать в хорошем качестве

Filipino Beef Empanada | Super Flaky, Buttery Crust

Try this Beef Empanada recipe! With a delicious savory filling encased in a buttery, flaky crust, these meat hand pies make a great snack, game-day food, or a light meal, and will surely be a family favorite. 🖨️ Get Printable Recipe and Tips: https://www.kawalingpinoy.com/beef-em... ✔️Subscribe to my Channel:    / @kawalingpinoyblog   🔔 RING the BELL Icon to get notifications when I have a new video up. How to Make Beef Empanada ✅Ingredients For the Crust 8 ounces (2 sticks) butter 2 1/2 cups flour 3 tablespoons sugar 1 teaspoon salt 1/3 cup ice water For the Meat Filling 1 tablespoon canola oil 1/2 small onion, peeled and chopped 1 clove garlic, peeled and minced 1/2 pound ground beef 3/4 cup tomato sauce 1 small potato, peeled and diced 1 large carrot, peeled and diced 1/2 cup frozen sweet peas, thawed 2 tablespoons raisins Salt and pepper to taste For the Egg Wash 1 egg 1 tablespoon milk 1/8 teaspoon salt ✅Instructions Cut butter into cubes and freeze for about 1 hour. Whisk together the flour, sugar, and salt in a bowl, then chill in the refrigerator for about 30 minutes. Add butter to the flour mixture. Cut the butter into the flour using a pastry blender, or pinch the fat into the flour mixture with your hands. Work them together until they resemble coarse cornmeal with pea-like, butter-speckled pieces. Slowly drizzle water into the flour-butter mixture, then mix with your hands until just combined. If the dough is too crumbly and does not hold together, add more water, a tablespoon at a time, until it reaches the desired consistency. DO NOT ADD TOO MUCH LIQUID, and DO NOT OVERWORK DOUGH. Gently gather the dough into a ball. Wrap with plastic wrap and refrigerate for about 2 hours. Meanwhile, in a wide pan over medium heat, heat oil. Add the onions and garlic, and cook until they are softened. Add the ground beef and cook, breaking it into pieces with the back of a spoon, for about 6 to 8 minutes or until no longer pink. Add tomato sauce and bring to a boil. Add potatoes and carrots. Lower the heat, cover, and simmer until the meat is tender and the vegetables are cooked through. The mixture should be saucy but not overly wet. Add green peas and raisins. Continue cooking until the vegetables are heated through and the liquid has reduced. Season with salt and pepper to taste. Transfer the meat filling to a bowl and allow it to cool completely. Divide the pie crust into 12 balls. Place each ball between two sheets of parchment paper, and gently flatten it with a rolling pin into a 5-inch diameter and 1/4-inch thickness. Cut the dough into circles using a round biscuit cutter or an inverted bowl, gently twisting to form smooth-edged circles. Trim any excess dough. On a flat work surface, lay the dough circle and spoon about a heaping tablespoon of filling in the middle. Fold the bottom of the dough over the filling and press the edges firmly with your fingers. Using the tines of a fork, press on the sides of the dough to firmly seal. Repeat with the remaining dough and filling. In a bowl, whisk together eggs, milk, and salt. Arrange the prepared empanadas in a single layer on a lightly greased baking sheet, then brush the tops with egg wash. Bake in a 375°F oven for 25-30 minutes, or until lightly browned. Remove from the oven and allow to cool slightly for about 1 to 2 minutes before removing from the baking sheet. Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE to my channel! Enjoyed the video? Please SHARE! For more delicious recipes, https://www.kawalingpinoy.com/ Follow me on Facebook:   / kawalingpinoy   #beefempanada #meatpie #handpies