FOR THE DOUGH
Step 1: To make the dough, pulse the flour and salt in a food processor. Add thechilled butter, egg and ice water. Pulse the mixture until it looks like coarsecrumbs.Roll the dough in a ball and tightly cover in plastic wrap. Put it in therefrigerator for at least 30 minutes.
FOR THE FILLING
Step 2: While the dough rests, fill a medium stockpot with three-fourths 9f waterand bring to boil. Put the cubed potato in and boil for about three minutesor until it’s tender.
Step 3: While the potato boils, roast the beef in a sauté pan with onions, celery andcarrots over medium heat. When the potato is cooked, drain and put it in the need mixture. Cook untilthe beef is well cooked and the vegetables are softened.
Step 4: Add the garlic, cumin, chili powder, cinnamon and beef broth in the beefmixture. Fry for about a minute or until the spices are fragrant. Put the peas in and simmer over medium heat until most of the liquid has been absorbed. Add some salt and pepper for flavor.
Step 5: Take the dough out of the refrigerator and divide it into 8 (or so) equalparts. Roll the pieces of dough till thin on a lightly floured surface. Take oneprepared piece of dough and put 1/3 cup of filling on one side of the dough.
Step 6: Lightly dip a pastry brush in the egg wash and dampen the edge of thedough. Fold the dough in half and firmly press the edges together.Repeat the same process for the remaining dough and arrange them on aparchment-lined baking sheet.
Step 7: Preheat the oven to 375°F and place a rack in the center of the oven. Take abowl and mix an egg with 1 tablespoon of water. Brush the empanadas withthe egg wash until they’re coated and bake for 35 minutes or until they turngolden brown.