Argentinian Curry Empanadas

Instructions

1. 1

   **Prepare the Dough:**

2. 2

   In a large bowl, mix flour and salt. Add the cold cubed butter, using your fingertips to rub it into the flour until the mixture resembles breadcrumbs.

3. 3

   Make a well in the center and add the egg. Gradually add cold water and knead until a smooth dough forms. You may need to add more water.

4. 4

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

5. 5

   **Make the Filling:**

6. 6

   In a large frying pan over medium heat, sauté the onion and garlic until translucent.

7. 7

   Add the ground beef and cook until browned.

8. 8

   Stir in the curry powder, cumin, smoked paprika, diced potato, salt, and pepper. Cook for another 5-7 minutes until the potatoes are tender. Adjust seasoning as needed.

9. 9

   If using, fold in chopped cilantro and set the mixture aside to cool.

10. 10

    **Assemble the Empanadas:**

11. 11

    Remove the dough from the fridge and roll it out to about 1/8 inch thickness on a floured surface.

12. 12

    Cut out circles (about 4-5 inches in diameter) with a cutter or a plate.

13. 13

    Place a spoonful of filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.

14. 14

    **Bake the Empanadas:**

15. 15

    Preheat your oven to 375°F (190°C).

16. 16

    Place the empanadas on a baking sheet lined with parchment paper.

17. 17

    Beat the remaining egg and brush it over the empanadas for a beautiful golden finish.

18. 18

    Bake for about 25-30 minutes or until golden brown.