- 2¼ cups unbleached all-purpose flour
- 1½ teaspoons salt
- ½ cup cold reserved beef fat from braise (you can substitute cold unsalted butter, cut into ½-inch pieces)
- ⅓ cup ice water
- 1 tablespoon distilled white vinegar
- 1 egg white, beaten with 1 tablespoon water
- Toasted cumin seeds, for garnish
- Flaky sea salt, for garnish
- 1 cup small diced sweet potato, steamed until tender
- Kosher salt
- ½ cup braised short rib meat
- ½ cup cooked black beans
- ½ cup shredded smoked cheddar cheese
- 2 tablespoons minced chipotle chili in adobo sauce
- 2 tablespoons minced cilantro
- 1 teaspoon orange zest
Mix the flour and salt in a food processor. Add the fat and pulse. Add vinegar and pulse. Add water in increments, pulsing until a clumpy dough forms.
Split the dough into two large balls, flatten slightly into the shape of disks. Let rest 30 minutes. The dough can be used immediately or refrigerated well wrapped for one day.
While the dough rests, make the filling by combining all the ingredients in a bowl and let them sit there so they get to know each other. To assemble the empanadas, roll out the dough into a thin sheet and cut out 4-inch round disc shapes for empanadas. Place a scant ¼ cup of filling in the middle of each empanada disc. To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. Brush the inside edges of the dough with egg white and seal the edges with your fingers or a fork.
Refrigerate empanadas for 30 minutes. Coat with egg white and sprinkle with cumin seeds and flaky salt.
Preheat oven to 375. Place empanadas on a lined baking sheet and bake for 18-20 minutes until golden brown. Serve hot with sour cream.