PREPARATION

Step 1

• Make crust: Add flour, salt, and butter in food processor. Pulse in short bursts, 5 to 6 times, until butter is distributed throughout flour in small pieces. With processor on low add water, 1 tablespoon at a time. Pause at 5 tablespoons and allow dough to begin to come together in center of bowl. Continue to add water until dough forms a ball. Gather dough ball and transfer to flat surface. Form into a disk, cover with plastic wrap, and place in refrigerator for 30 minutes.

Step 2

• While dough rests, make filling: In large skillet, brown beef over medium-high heat. Cook for 5 minutes, breaking into small pieces as it cooks. Add onion. Continue to cook until beef is no longer pink, about 3 more minutes. Drain any grease if necessary.

Step 3

• Make recaito: Place all vegetables in food processor or blender. Turn on low for 30 seconds. Scrape sides of container as needed. Process on high for 15 seconds, until a thick sauce forms. Refrigerate for up to 3 days or freeze for up to 2 months. Add to beef filling and cook for 2 more minutes, adding salt to taste. Remove from heat. Set aside to cool.

Step 4

• Preheat oven to 350 degrees F. Roll dough on floured surface to ¼-inch thickness. Use a 4½-inch biscuit cutter to cut dough into circles. Re-roll dough until you get 10 circles. Place all on flat surface and transfer an equal scoop of cooled filling onto each circle. It will be approximately ¼ cup filling for each. Fold dough around filling to create a half-moon. Pinch ends together to seal each empanada. Place on baking sheet covered with parchment paper, or on non-stick baking sheet. Whisk together egg and water in small dish. Brush each empanada with egg wash. Bake 25 to 30 minutes, until crust is golden brown. Cool for 5 minutes. Serve warm.