⏳ Yield & Time

Yield: 8 servings

Preparation Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

🍽 Ingredients

• 2 1/2 cups All-purpose flour
• 1 tsp Salt
• 1 cup Lard or shortening
• 1 cup Warm water
• 1 lb Ground beef
• 1 medium Onion
• 2 cloves Garlic
• 1 (14.5 ounce) can Diced tomatoes
• 1 cup Chicken broth
• 1 tsp Cumin
• 1 tsp Oregano
• 1 Egg
• 1 tbsp Water

📖 Instructions

1. In a large mixing bowl, combine 2 1/2 cups all-purpose flour, 1 tsp salt, and 1 cup of lard or shortening (I prefer lard for that authentic taste, but shortening works in a pinch!). Cut in the fat using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
2. Gradually add 1 cup of warm water, mixing with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. This might be a little tougher than you expect, but hang in there!
3. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rest at room temperature for at least 30 minutes. This is important – don't skip it! The dough needs time to relax.
4. While the dough rests, prepare the sancocho filling. In a large skillet, brown 1 lb ground beef (or your preferred meat) over medium-high heat. Drain off any excess grease.
5. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until softened, about 5 minutes. Stir in 1 (14.5 ounce) can diced tomatoes, undrained, 1 cup of chicken broth, and 1 tsp each of cumin, oregano, and salt. Simmer for 15-20 minutes, or until the flavors meld beautifully. Let it cool completely.
6. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a 4-inch cookie cutter or a knife to cut out circles. I usually end up with uneven circles, but no one seems to mind.
7. Place a spoonful of the sancocho filling in the center of each circle. Fold the dough over to form a half-moon shape, crimping the edges firmly to seal. You can use a fork to make pretty edges if you're feeling fancy.
8. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash (1 egg beaten with 1 tbsp water) for a glossy finish. This is optional but makes them look like a million bucks!
9. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and cooked through. Keep an eye on them, though, ovens can vary wildly.
10. Remove from the oven and let cool slightly before serving. These are amazing hot, but also pretty good at room temperature, perfect for a picnic! Enjoy!

📝 Notes

• For a spicier kick, add a pinch of red pepper flakes to the sancocho filling.
• Feel free to add other vegetables like bell peppers or carrots to the filling.
• If you don’t have lard, vegetable shortening works as a substitute, but the flavor will be slightly different.