Potato Beef Empanadas

Ingredients

• 1 tablespoon grape seed oil
• 12 ounce Sprouts Old Tyme Butcher Shop 100% grass fed beef stew meat, chopped is ½-inch pieces
• 1/3 cup yellow onion, chopped
• 1 teaspoon garlic, chopped
• ½ cup white potato, chopped
• ½ cup Sprouts brand frozen peas,
• 1/3 cup Sprouts brand diced tomatoes, drained
• 1/8 teaspoon black pepper
• ½ teaspoon salt, divided
• 3 cups all-purpose flour
• 1/8 teaspoon Sprouts Brand baking powder
• 6 ounce unsalted butter, room temperature
• 2 eggs, divided
• 1/3 cup water, room temperature
• salsa or marinara sauce for dipping

Instructions

1. Heat oil over medium heat in a saute pan. Stir in beef, onion and garlic. Cook for approximately 12 minutes.
2. Add potatoes, peas and tomato; cover. Cook until potatoes are tender; approximately 8-10 minutes. Season with ¼ teaspoon salt and pepper. Stir and cook for 2 minutes more. Set aside to cool.
3. Preheat oven to 400° F.
4. Mix flour, ¼ teaspoon salt and baking powder in a stand mixer. Add butter, 1 egg and pour in water gradually until dough is soft and malleable. Remove from mixing bowl and form a smooth ball of dough.
5. Divide dough in half and flatten with a rolling pin into two large discs.
6. Cut out 4-inch discs using a mold or the rim of a small bowl.
7. Beat remaining egg in a small bowl.
8. Spoon 1 ½ tablespoons of meat mixture in the center of each 4-inch dough disc. Brush beaten egg on the border of dough disc. Fold and seal using fork prongs. Place on a large parchment paper-lined baking tray.
9. Place assembled empanadas on prepared tray. Prick each empanada 2-3 times with a fork ad brush tops with beaten egg.
10. Bake for 20-25 minutes or until golden.
11. Serve with your favorite salsa or marinara sauce