Step 1

To make the pastry dough pulse the flour and salt in a food processor

Step 2

Add butter, egg and ice water

Step 3

Pulse until the mixture resembles coarse crumbs

Step 4

Shape the dough into a ball

Step 5

Tightly cover the dough in plastic wrap and place in the refrigerator for at least 30 minutes. While your empanada dough is resting prepare the filling

Step 6

Fill a medium size stock pot ¾ full with water and bring to a boil

Step 7

Add the cubed potato to the pot and boil the potato until tender, about 3 minutes

Step 8

While potatoes are boiling, brown the beef in a saute pan over medium heat along with the onions, celery and carrots

Step 9

Once potatoes are cooked drain and add them to the ground beef mixture and cook until beef is cooked through and vegetables are softened.Add the garlic, chili powder, cumin, cinnamon and beef broth to the beef and vegetable mixture, sautéing 1 minute longer until spices are fragrant

Step 10

Add and peas and simmer over medium heat until everything is well incorporated and most of the liquid has been absorbed

Step 11

Season with salt and pepper.Remove dough from refrigerator and divide it into 10 equal part—roughly 2.2 oz each

Step 12

Roll each piece of dough very thin on a lightly floured surface until you have a circle roughly 7” wide

Step 13

Working with one prepared dough at a time add a heaping ⅓ cup of filling onto one side of the dough

Step 14

Wet a pastry brush with egg wash and dampen the inside ¼ inch edge of the filled dough

Step 15

Fold the dough in half

Step 16

Using a fork, firmly press the edges together

Step 17

Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet

Step 18

Preheat oven to 375°F and place rack into the center of the oven

Step 19

In a small bowl mix together an egg with 1 tbsp of water, brush each empanada with egg wash until coated

Step 20

Bake for 35 min or until golden brown