Beef, Vegetable & Manchego Empanadas

Our simple empanada recipe is baked, not fried, for a healthier version of this classic Spanish dish.

Submitted By: Vitamix

Yield:

8 Servings

Total Time:

30 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Select your container size:

Dough

Place the flour, salt, and butter into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Start machine, slowly increase to Variable 4.
Blend for 10 seconds, using the tamper to press the ingredients into the blades. Transfer flour mixture to a bowl and set aside.
Place egg, water, and vinegar into the Vitamix container.
Select Variable 1.
Start machine and slowly increase to Variable 4.
Blend for 10 seconds. Pour wet mixture over top of flour mixture in bowl and stir to incorporate.
Turn dough onto a floured surface and knead for 3 to 4 minutes. Wrap in plastic and refrigerate for 1 hour.
Roll dough to ⅛-inch (¼-cm) thickness. Cut out 5-inch (12-cm) rounds.

Select Variable 7.
Start machine and remove lid plug. Drop carrot pieces one at a time through the lid plug opening, followed by the onion. If needed, use the tamper to press the ingredients into the blades.
Chop only until carrots and onions are of a uniform consistency. Do not overprocess or puréeing will occur.
Repeat the process with the Manchego cheese.
In a large non-stick skillet, heat olive oil.
Add the carrot mixture, ground beef, smoked paprika, chili powder, salt, and pepper. Cook until ground beef is cooked through.
Strain off the excess fat and cool.
Stir in the chopped Manchego cheese.

Preheat oven to 180°C (350°F).
Line a baking sheet with parchment paper.
Fill each dough round with 1 to 2 teaspoons of filling.
Brush around the filling with egg wash and fold the dough over in half. Press with the tines of a fork to remove any air pockets.
Brush tops with egg wash. Place on prepared tray.
Bake for 15 minutes.