Directions

• Prepare the vegetables
  Mince the garlic cloves finely and set aside. Chop the potatoes into very small pieces so they cook evenly and blend smoothly into the filling. Lightly peel the carrots if desired, then chop them finely. Chop the celery into small pieces and finely chop the onion, keeping all vegetables roughly uniform in size.
• Heat the oil and discuss the meat
  Place a large pan over medium heat and add about one tablespoon of olive oil. Allow the oil to heat until it looks glossy and begins to ripple. Use ground chuck or another meat option that is not too lean to keep the filling tender and flavorful.
• Cook the meat and vegetables
  Add the ground beef, chopped celery, potatoes, onion, and carrots to the hot pan, leaving the garlic out for now. Use a wooden spoon to break up the meat and stir everything together. Cook for about eight minutes, until the meat is fully browned and the vegetables have softened.
• Add garlic, tomato paste, and spices
  Stir in the minced garlic, tomato paste, cumin, chili powder, cinnamon, and ground pepper. Mix well and cook for about two minutes, allowing the garlic and spices to release their flavors.
• Add peas and cool the filling
  Add the peas to the pan and cook for one additional minute. Remove the pan from the heat and allow the filling to cool slightly. For faster cooling, transfer it to a bowl or plate.
• Preheat the oven
  Preheat the oven to 375°F so it’s ready once the empanadas are assembled.
• Mix the dry dough ingredients
  Add the all-purpose flour and salt to a food processor and pulse briefly to combine. This step can also be done by hand using a whisk if needed.
• Blend in the butter
  Cut the cold unsalted butter into small pieces and add it to the flour mixture. Pulse until the mixture becomes crumbly, with small pieces of butter evenly distributed.
• Add egg and water
  Add the egg and water to the food processor. Pulse until the dough comes together and forms a ball.
• Divide and roll the dough
  Remove the dough and cut it in half. Lightly flour your work surface and roll out one half of the dough, keeping it moving so it doesn’t stick. Roll until the dough is about 1/8 inch thick.
• Cut dough circles
  Cut the rolled dough into circles about six inches in diameter using a cutter, bowl, or similar tool. Gather and re-roll scraps as needed. This process should yield about twelve empanada rounds.
• Fill the empanadas
  Place a dough circle on the work surface and add about two tablespoons of filling to the center. Be generous but avoid overfilling so the empanada can seal properly.
• Seal and shape
  Fold the dough over the filling to form a half-moon shape. Seal the edges by pinching and folding decoratively, or press with a fork. Use a small amount of water if needed to help the dough stick. Repeat with remaining dough and filling.
• Prepare the egg wash
  Beat one egg in a small bowl. Arrange the empanadas on a baking sheet, pressing the edges again if necessary. Brush the tops and edges with the egg wash.
• Bake the empanadas
  Place the baking sheet in the oven and bake at 375°F for 30 to 35 minutes, or until the empanadas are golden brown.
• Cool slightly and serve
  Remove the empanadas from the oven and let them cool briefly before serving. Enjoy them warm while the crust is crisp and the filling is hot.