Filling

1. Begin by preparing the filling – can be made up to a day ahead
2. In a 10-inch sauté pan, heat 2 tablespoons of canola oil, add the onions and cook until they soften and begin to caramelize. Add garlic and cook until aromatic.
3. Add ground beef, salt, and spices and cook until the meat crumbles finely and is cooked all of the way through.
4. Once the beef is cooked, transfer to a mixing bowl and stir in tomato and cilantro.
5. Chill the filling before making the empanadas.

Dough

1. Combine flour and salt in a large mixing bowl, set aside
2. In a smaller mixing bowl, whisk the egg and melted butter until homogenous.
3. Make a well in the center of the flour and add egg mixture. Using a fork, mix until well combined. Add about a tablespoon of water at a time while mixing until the dough comes together.
4. Shape dough into a smooth ball and wrap dough with plastic wrap and rest for 15 minutes.
5. On a lightly floured surface, use a rolling pin to roll dough out until it is 1/16 inch thick. Using a 4.5” ring cutter, cut circles out of the dough. Cover the dough with a lightly dampened towel to prevent the discs from drying out. Wet a pastry brush with water and lightly brush the outer edge of one of the dough disks to help the adhere after folding.
6. Spoon roughly 2 tablespoons of the filling into the center of the disks. Carefully fold one side of the dough over making a semicircle. If you experience any cracking in the dough, use your finger to dab a little water on and gently massage the crack closed. Crimp the edge of the dough together to seal well.
7. Repeat this process until all the empanadas have been made. Refrigerate the empanadas for 10-15 minutes after you have finished filling them

Frying

1. Fill a large heavy bottomed pot about 2-3 inches with canola oil. Make sure not to exceed the depth of the pot more than halfway. Heat the oil to 350°F (180°C). Set up a sheet tray fitted with a cake rack and a slotted spoon or a skimmer next to the fry pot.
2. Fry 1-2 empanadas at a time until golden brown and flakey about 4-5 minutes then remove them and transfer to
3. the rack to drain. Repeat this process until all the empanadas have been fried.

Baking

1. Preheat your oven to 350°F.
2. With the remaining egg wash, brush over the empanadas.
3. Bake for 25-30 minutes or until golden brown.