Beef Empanadas

Ingredients

• 1 Pound Ground Beef
• 1/2 small dice Onion
• 1/2 Cups minced Red Bell Pepper
• 3 minced Garlic Cloves
• 1 minced Chipotle Pepper in Adobo Sauce
• 1 1/2 tsps Cumin Powder
• 1 tsps Paprika
• 1 1/4 Cups Tomato Puree
• 1/2 Cups Water
• Salt and Pepper (to taste)
• 1 Package Puff Pastry
• 1 beaten Egg (mixed with 1 teaspoon of water)
• 6 oz shredded Cheddar Cheese
• 1/2 Cups sliced thin on a bias Scallion (green parts only)

Directions

• Remove your puff pastry from the fridge and let thaw. Meanwhile in a large skillet, cook your ground beef until there's no more pink. Drain through a sieve and reserve.
• In the same skillet add a teaspoon of Olive Oil. Once hot, add in your onion and red bell pepper. Cook about 5 minutes. Add in your garlic, chipotle pepper, cumin and paprika. Cook for another 2 minutes, stirring often so as not to burn the garlic.
• Now add in your drained meat, tomato puree, and water. Let cook about 15 minutes. Taste and season with salt and pepper. Mix in Scallions.
• Roll out your puff pastry on a lightly floured surface until it's pretty thin. Using a 4 inch diameter circular cutter, cup out a bunch of circles. Lightly wet the wedges of the circles, put about 1.5-2 Tablespoon of beef filling in the center of the circle, top with a little cheddar cheese, and seal into a half circle shape.
• Repeat this process of rolling and forming the empanadas until all your filling is used. Place on a silpat or parchment papaer lined baking sheet. Brush the tops with egg wash. Bake in a 400 degree oven for 20 minutes (or until golden brown).