1 egg white
1/2 cup ice water
1 tsp. white vinegar
3 cups all purpose flour
1/2 tsp. salt
1/4 cup cold cubed butter
2 tbsp olive oil
1/2 pound ground beef
Salt and freshly ground pepper, to taste
1 small onion, diced
2 garlic cloves, chopped
2 tsp. cumin
2 tsp. oregano
1 tsp. smoked paprika
1 small Yukon Gold potato, peeled and finely grated (about 1/2 cup)
2 to 3 plum tomatoes, chopped
1/2 cup white wine
1/4 cup chopped parsley
2 tbsp. green olives, chopped
2 tbsp. sultana raisins
2 tbsp. toasted pine nuts
1/4 cup to 1/3 cup crumbled goat cheese
Flour, as needed, for rolling
1 egg yolk + 2 tbsp. water, for egg wash
Parsley Chimichurri, for serving
Sour cream, for serving
In small bowl, combine egg, egg white, ice water, and vinegar. Set aside.
In another bowl, combine flour and salt. Cut in butter until resembles coarse meal. Pour wet into dry. Stir to combine. When the dough starts to come together, transfer to work surface. Knead gently until smooth, adding more water or flour if dough is too sticky or dry. Alternatively, use food processor to mix pastry dough.
Cover dough with plastic wrap and let stand 30 to 45 minutes in the fridge.
Add olive oil to a skillet over medium high heat. When oil is hot, add ground beef. Season with salt and pepper. Cook, stirring occasionally, until meat starts to brown, about 5 to 7 minutes. Reduce heat to medium. Add onion, garlic, cumin, oregano and smoked paprika. Cook until onion starts to soften, about 3 to 4 minutes. Add grated potato, tomato, wine, and cook until moisture evaporates and potatoes are tender, about 10 minutes. Remove from heat. Let cool completely. Add parsley, green olives, sultanas, pine nuts and goat cheese. Stir to combine. Taste and adjust for seasoning.
Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper.
Dust work surface with flour. Roll out the dough to about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out rounds of dough. Brush edges of each round with egg wash. Add heaping tsp. of filling on one side of dough round. Fold to enclose the filling and seal edges with fork. Prick top of each empanada with fork to create steam vents.
Transfer to prepared baking sheets. Brush empanadas with egg wash. Bake, rotating baking sheets once during cook time, until golden brown, about 20 minutes.
Serve with Parsley Chimichurri and sour cream for dipping.
Yield: 30 to 36 mini empanadas.