Beef Empanadas

Ingredients

• 1 cup water
• 1 1/2 sticks (170 grams) unsalted butter
• 2 3/4 cups (349 grams) all-purpose flour
• 2 teaspoons fine sea salt
• Pinch of paprika
• 3 tablespoons olive oil, (divided)
• 1 pound ground beef (85-90% lean)
• 1 small yellow onion, (peeled and minced)
• ½ red bell pepper, (cored, seeded, and finely diced)
• ½ green bell pepper, (cored, seeded, and finely diced)
• ½ cup frozen peas
• 2 cloves garlic, (finely minced)
• 1 teaspoon oregano
• 1 teaspoon fine sea salt
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground cumin
• ¼ cup beef broth
• 1-2 tablespoons tomato paste, (to preference)
• 1 small russet potato, (peeled, finely diced, and boiled*)
• 3 scallions, (trimmed and chopped)
• 1/2 cup shredded monterey jack cheese (or “Mexican blend” cheese), (optional)
• 1 egg
• 3 tablespoons water

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