Ingredients

The following ingredients have 8 Servings
  • 2 cups all purpose flour
  • 1/2 cup unsalted butter
  • 1 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup water
  • 1 lb ground beef
  • 2 scallions
  • 2 garlic cloves
  • 1/2 tsp granulated garlic
  • 1/2 tsp granulated onion
  • 1/2 tsp curry powder
  • 1/2 tsp thyme
  • 1/2 cup bread crumbs
  • 2 scotch bonnet or habanero peppers
  • 1/2 cup chicken stock
  • 1 tsp soy sauce *optional*
  • salt and pepper to taste

Instruction

  • To make the dough, place the all purpose flour, butter sliced in pieces, sugar, salt, curry powder, and turmeric into a food processor and pulse it a couple times.
  • Pour the water through the feed tube and continue to blend the mixture until it forms a ball of dough.
  • The dough will be slightly sticky and soft if it’s too sticky add more flour.
  • Wrap the dough and refrigerate for 20 minutes.
  • Preheat oven to 375 degrees F.
  • Heat a large skillet over medium-high heat with some vegetable oil.
  • Add the green onions and peppers to the skillet and cook fro 1 minute.
  • Stir in the garlic and cook until fragrant.
  • Add the beef to the skillet and crumble it as best as possible.
  • When the beef has browned, add the paprika, curry powder, thyme, granulated onion, granulated garlic, chicken stock, bread crumbs, soy sauce, salt, and pepper.
  • Cook the beef for 15-20 minutes over low heat, then let the beef mixture cool a bit.
  • Roll out the dough to 1/4 inch thick on a floured surface.
  • Cut out 5-inch rounds and add some meat filling to each round, careful not to overfill it.
  • Fold the dough over in half to close the empanada and use a fork to press the edges.
  • Bake the patties for 25-30 minutes.
  • Serve warm and enjoy!