Empanadas made with a homemade pastry dough and stuffed with New Mexican red chile beef.
To make the filling, heat a tablespoon of olive oil in a large pan over medium-high heat. Add the onion and saute until soft, about 5 minutes.
Add in 1.5 lbs ground beef and cook until no longer pink. Add in 1 cup of prepared red chile sauce, stirring well. Simmer for 10 minutes, then remove from heat.
To make the empanada dough, combine flour and salt. Use a pastry cutter to cut in 12 tbsp of butter. Add 1 egg and 1/2 cup of water and mix until dough comes together.
Roll the dough out on a clean and floured surface to about 1/8″ thickness, then use the ring of a mason jar or a cookie cutter to cut dough into circles.
Take remaining dough, form into a ball, and roll back out and cut into circles until all dough is used. Use a rolling pin to roll each circle a couple more times until it’s 50% larger.
Add about 1/8th cup of the red chile beef mixture to the center of each empanada disc. Fold one side over and seal the edge with your fingers, then use a fork to seal each side. Repeat for all remaining empanadas, then place on a baking sheet and refrigerate for 30 minutes.
Preheat oven to 400 degrees.
Whisk an egg, then brush onto the top of each empanada. Bake empanadas in preheated oven for 20 minutes, or until golden brown.