Cheesy Beef Empanadas

Step 1

In a large bowl, whisk together flour, salt, and baking powder. Cut butter into flour using your hands or a pastry cutter until pea-sized. Add water and egg and mix until a dough forms. Turn dough out on a lightly floured surface and knead until smooth, about 5 minutes.

Step 2

Wrap in cling film and refrigerate for at least 1 hour.

Step 3

Preheat oven to 200°C (180ºC fan) and line two large baking trays with parchment paper.

Step 4

In a large pan over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat.

Step 5

Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.

Step 6

Place dough on a lightly floured surface and divide in half.  Roll one half out to half centimetre thick. Using an 11cm round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.

Step 7

Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in centre and top with cheddar and Monterey. Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough.

Step 8

Place empanadas on prepared baking trays and brush with egg wash. Bake until golden and filling is warmed through, about 25 minutes.

Step 9

Garnish with coriander and serve with sour cream.

Step 10

In a large pan over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat.

Step 11

Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.

Step 12

Place dough on a lightly floured surface and divide in half.  Roll one half out to half centimetre thick. Using a 11cm round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.

Step 13

Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in centre and top with cheddar and Monterey. Fold dough in half over filling. Use a fork to crimp edges together, then brush with egg wash. Repeat with remaining filling and dough.

Step 14

Place empanadas in a parchment-lined Air Fryer basket, making sure they don't touch, and cook in batches at 200°C for 10 minutes.

Step 15

Garnish with coriander and serve with sour cream.