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I have been making empanadas for many years. This is my take on a classic meat version. The dough is light and flaky & the filling is a little spicy.
Film, Editing & Production:Karen & Frank Proto
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Filling
1#/454 g ground beef
1#/454 g ground pork
4 medium onions, chopped
8 cloves garlic, chopped
2 chipotles in adobo, chopped
2 tbsp/28 g paprika
2 1/2 tbsp/37 g smoked paprika
1/4 cup/56 g tomato paste
1 tsp/5 g dry oregano
1 small bay leaf
30 small green olives, chopped
1 cup/237 ml water
Dough
3 cup/435 g all purpose flour
1 1/2 tbsp/21 g sugar
2 tsp/5.2 g salt
1 tsp/2.6 g baking powder
1/4 #/57 g unsalted butter, melted
1 egg
1 egg yolk
1 1/2 oz/44 ml red wine vinegar
2/3 cup/ 157 ml water