Beef and Potato Empanadas

INGREDIENTS

• 1 pound ground beef
• 1 onion, finely chopped
• 2 jalapeños, de-seeded and finely chopped
• 3 cloves garlic, finely minced
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon fresh Mexican oregano or dried
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon taco seasoning
• Dash of cayenne pepper
• 1-2 tablespoons tomato paste
• ½ cup water or broth
• 2 potatoes, finely diced
• 1 egg, beaten with 1 tablespoon of water, for egg wash
• 1 package of empanada dough (I used Goya 5” baking tapas) 

INSTRUCTIONS

1. In a large skillet over medium heat, brown the ground beef until it is no longer pink, breaking it up as you stir. Drain out the excess fat, then stir in the onions, garlic and jalapeños and cook until they are soft and pale, about 10 minutes.
2. Next add in the salt, black pepper, oregano, garlic powder, onion powder, paprika, cumin, crushed red pepper flakes, taco seasoning, and cayenne pepper, mixing well. Stir in the tomato paste until it is well-incorporated into the meat and begins to slightly caramelize. 
3. Add in the water or broth then the diced potatoes. Reduce heat to low, cover and cook until the liquid has reduced and the potatoes are tender, about 15-20 minutes. Uncover and remove from heat, allowing the filling to cool completely.
4. Preheat the oven to 375°F. Line a baking sheet with a silicone mat.
5. Once the filling has cooled, begin filling the empanada dough by slightly rolling out each disc and placing a heaping tablespoon of filling in the center. Brush a little egg wash around the bottom edge of the disc and fold over the top to create a crescent shape, pressing down the edges. Crimp the edges to secure them, then lay the empanadas on the prepared baking sheet. Repeat with the rest of the dough.
6. Brush the tops of the empanadas with egg wash then bake them for 25-30 minutes, until they are nicely golden brown.
7. Serve warm with your favorite salsa or dipping sauce, like this chimichurri, and enjoy!