Beef Empanadas

I've been having a craving for empanadas lately, so I decided to do some research and figure out how to make them in a country without Mexican food. I know, it's hard to believe. This is what I came up with...so delicious.

Ingredients:

(Dough)

3 cups flour & some for kneading

1 tsp. salt

1/2 cup cold water

1 egg

1 egg white

1 tsp. white wine vinegar

3 T butter

(Filling)

1/2 lb. lean ground beef

1 pkg. taco seasoning

1/2 white onion, minced

2 garlic cloves, minced

1 cup water, enough to cover the beef mixture

("Sour Cream" Dipping Sauce)

2 T reduced-calorie mayo

2 T reduced-calorie plain yogurt

Preparation:

1. In a bowl, mix the water, egg, egg white, and vinegar together. Set aside.

2. In another bowl, mix the flour and salt.

3. Cut the butter into the flour mixture. 

4. Make a well in the center of the flour and pour in the liquid ingredients from the first bowl. Mix with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour, but not more than 24 hours.

To prepare the beef filling:

1. Sautee the onions and garlic over medium heat, until fragrant. Add the beef until browned. 

2. Remove the excess grease and return to medium heat.

3. Add the water and taco seasoning, following the instructions on the package.

4. Once boiled and simmered, let the filling cool before adding to the dough.

To fill the empanadas:

1. Turn the set dough out onto a lightly floured surface. Dust the rolling pin with flour and begin to roll the dough about 1/4 inch thick. Be sure not to roll it too thin, otherwise it might be hard to keep the filling inside and not bust out.

2. Use a cookie cutter or glass, about 3 inches in diameter, to cut out the circles.

3. Add however much filling you can or want and fold in half, crimping down the seam from one end to the other. 

4. For an added affect you can use the prongs of a fork to finish off the edges. I recommend dipping it in water before pressing, so the dough doesn't stick.

Cooking:

1. Cover the bottom of a frying pan with Canola oil and heat it up.

2. Once the oil is hot, add the empanada to the pan and fry on each side until golden brown.