Corned Beef Empanada
We thank the Irish for corned beef, cabbage and potatoes. And for us Filipinos, it’s the quick-service meal our immigrant parents made for us after a long day at work. And, for this recipe, we made them into Corned Beef Empanadas with the most buttery, flakey dough.
3 Cups Flour
½ Teaspoon Salt
1 Tablespoon Garlic Powder
8 oz Unsalted Butter, Cold and Cubed
½ Cup Milk + ¼ Cup Ice Water
1 Teaspoon Milk
1 Can Delimondo Corned Beef (We used Garlic and Chili Flavor)
2 Tablespoons Vegetable Oil
½ Red Onion Diced
1 Clove Garlic Diced
1 Russet Potato Peeled and Diced
2 Cups Finely Shredded Cabbage
1 Tablespoon Soy Sauce
Make the Dough
In a large bowl, mix together the flour, salt, garlic powder. Add the butter. Using your fingers, massage the flour into the butter until it looks like sand. You can also do this using a food processor, pulsing until you get the right texture.
Add the egg and milk. Mix or pulse until it starts to come into a dough. If the dough is still sandy, add the iced water, a tablespoon at a time, until it forms a dough. You will probably not use all the extra water.
Take out of the dough and knead lightly. Divide into 12 balls of dough.m Place on a lined baking sheet and cover with plastic wrap. Leave to rest in the refrigerator until the filling is ready.
Make the Filling
Add the oil to a wok or large fry pan. Turn on the heat to medium/high. Once the oil is hot, add in the onion and potatoes. Fry until the onion starts to get translucent and the potatoes start to soften. About 5 minutes. Next, add in the cabbage, garlic, and corned beef. Stir and cook until the cabbage starts to wilt and the corned beef is heated through for about 3 minutes. Season with soy sauce.
Transfer the corned beef filling to a bowl to cool down fully.
Once the filling is cooled down, assemble the Empanadas. Please don’t use the filling while it's hot. It will be a hot mess.
Take out the tray with the dough balls from the fridge. Line a second baking sheet pan with parchment paper and prepare a clean surface to roll out the dough.
Starting with 1 dough ball at a time, roll out to a circle until it’s about 15cm in diameter. It will be slightly thin and it doesn’t need to be a perfect circle. Then take ¼ cup of the COOLED filling, and place in the middle of the dough. Spread a little and then fold over the dough until it looks like a half moon. Press down the edges together. You can use a fork to crimp the dough or use your thumb and forefinger to pinch the edges together.
Repeat with the rest of the dough. Once you are done, arrange the empanadas 6 to a baking sheet. Put in the fridge to rest while the oven heats up.
Pre-heat oven to 400F.
Make the egg wash by whisking together the egg and milk.
Once the oven is heated up, take out the empanadas from the fridge and brush the egg wash over all the empanadas.
Bake for 20-25 minutes until nice and golden brown.
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