Photo by Karen Hermann
Makes 12 5-inch empanadas
2½ cups all-purpose flour
½ teaspoon kosher salt
8 tablespoons unsalted butter, cut in small cubes, chilled
½ cup ice-cold water
2 tablespoons olive oil
½ onion, thinly sliced
2–3 garlic cloves, minced
2 teaspoons cumin
1 teaspoon thyme
1 teaspoon oregano
Pinch of cayenne pepper
½ cup tomato sauce
¼ cup beef stock
2 cups shredded pot roast
1 egg, whisked
In bowl of a food processor fitted with a dough blade, add flour and salt, and pulse a few seconds until combined. Add butter; pulse again until flour and butter form pea-like consistency. Gradually add cold water until a ball starts to form and pulls away from sides of bowl. Wrap dough ball in plastic wrap; refrigerate at least 30 minutes (can be made a day ahead).
In large skillet over medium-high, heat oil. Saute onion until translucent; add garlic, and cook one minute. Lower heat to medium-low; add spices, and stir. Add tomato sauce, stock and shredded pot roast; stir to combine. Let simmer until liquid evaporates, about 2–3 minutes. Remove from heat; let cool to room temperature.
Remove chilled dough from refrigerator, and divide into two balls. Keep one ball chilled while you work with the other. On a floured surface, roll out dough into a thin layer. Using a 5-inch biscuit or cookie cutter, cut dough into circles. Scoop a tablespoon of meat mixture onto one side of each circle. Fold blank side over, and seal the edges. Place on a parchment-lined, rimmed baking sheet. With a pastry brush, brush tops of empanadas with whisked egg. Repeat process with the other chilled dough ball. Chill empanadas for 30 minutes. Preheat oven to 400 F; bake 25 minutes or until golden brown.