From the Argentina Pavilion at Epcot®
Makes 20 empanadas
6 cups all-purpose flour
1 tablespoon salt
1/2 pound cold vegetable shortening, cut into 1/4-inch cubes
2 eggs, beaten and divided
1 cup ice water, divided
1/2 cup melted vegetable shortening or vegetable oil
2 cups finely chopped white onion
1 1/4 pounds thick sliced roast beef, cut into 1/4-inch cubes
1 1/2 tablespoons paprika
1 tablespoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Combine flour and salt in a large mixing bowl. With fingers, work shortening into flour until mixture resembles coarse meal.
2. Combine 1 beaten egg with 3/4 cup water; gradually add water mixture to flour mixture and stir with a wooden spoon until a soft dough forms. Add remaining 1/4 cup water if dough seems dry.
3. Transfer dough to a floured surface and knead 5 to 6 turns. Divide dough into 2 pieces, form each into a disk, and wrap each disk tightly with plastic wrap. Refrigerate for 30 minutes.
4. Heat shortening or oil in a large sauté pan over medium heat. Add onions, and cook until soft but not brown, about 10 minutes.
5. Stir in beef, paprika, red pepper flakes, salt and black pepper. Cook, stirring constantly, until mixture is well combined, about 3 minutes. Let cool for 15 minutes.
6. Preheat oven to 400°F.
7. On a large, floured surface, roll out one half of dough to 1/8-inch thickness. With a round 5-inch round cutter, cut 10 circles. Repeat with remaining half of dough.
8. Add 1/2 tablespoon water to remaining beaten egg. Lightly brush outside edges of each circle with egg wash and spoon about 2 tablespoons of filling in centers.
9. Fold dough in half, enclosing filling, and firmly press edges together. Press tines of a fork along edges to seal.
10. Place empanadas on two ungreased baking sheets and lightly brush each with egg wash. Bake for 25 minutes, or until golden brown. Serve immediately with salsa, if desired.
What to drink: Terrazas Reserva Malbec , with powerful and complex notes of red fruits such as raspberry, red currant, and plum.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
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