What better way to practice dough making & rolling than combining a kid favorite - TACOS! and HAND PIES!! These delicious Taco Empanadas are a great project to work together on in the kitchen. Older kids can help with the veggie prep and cooking while younger kids can help make the dough and roll it out. Then everyone can come together for the stuffing and folding. How fun!
For the filling:
1 onion, diced
1 clove garlic, minced
1 lb ground beef
1 packet taco seasoning or 4 tablespoons Gather Mild Taco Seasoning
1 cup cheese, shredded
Salt & Pepper to taste
For the Crust:
2 cups flour
2/3 cup butter, cold and cut into small chunks
¼ C. water, or more if needed
½ tsp salt
Egg for egg wash
Preheat oven to 400 degrees.
In a skillet, brown ground beef with garlic and onions over medium heat. Drain.
Stir in taco seasoning, then add water. Let cook and reduce until thickened.
Make the crust by adding the flour to a large bowl. Add the butter chunks and mix until pea sized pieces of butter remain. Add water 1 tablespoon at a time, until crust comes together. Or use a food processor to mix dough.
Split into two equal sized discs. Wrap one half with plastic wrap and place in the refrigerator until ready to use.
Either roll and use a round cutter of desired size, or divide into 4 equal sized portions. If dividing, then roll each into a circle. Dividing is a great way for the kids to practice rolling pin skills!
Once rolled, add filling and top some filling with cheese. Be careful not to overstuff. Using your finger, brush water around the edges of the dough. Fold over into a half moon shape and crimp closed with a fork.
Brush with egg wash and bake for 15- 30 minutes or until crust is nicely browned. Baking time will vary based on the size – less time for smaller and more time for larger empanadas.
Top with sour cream and black olives, if desired. Enjoy!