1 batch Everything Dough
3 pounds ground beef
2 medium yellow onions, minced
3 tablespoons Worcestershire sauce
1/2 tablespoon ground Cinnamon
3 tablespoons cumin
3 tablespoons garlic powder
2 teaspoons ground ginger
2 tablespoons crushed red pepper flakes (less or omit if you don't like spicy)
1 teaspoon pink Himalayan salt
1/4 cup water
Tortilla press (or you can use a rolling pin to roll the dough out to about 1/4" thickness)
Sheet pan lined with parchment paper
Prepare your everything dough according to directions. Allow it to chill in the refrigerator for a minimum of two hours.
In the meantime, cook the ground beef down, and drain off half of the fat. Add in the minced onions and cook on medium heat until translucent. Add in all of the seasonings and Worcestershire sauce.
Allow to cook down for about 10 minutes. Stir in the water and cook down for 5 minutes. Remove from heat and allow to cool.
Have a large clean area to work with the dough.
Pinch of 2-1/2" size balls of the dough and set aside.
Lay saran wrap on both sides of your tortilla press and spray with the cooking spray.
Place the dough down in the middle of the press, close and flatten. Then spray your empanada press with cooking spray.
Transfer the dough to the empanada press, spoon in about 1-1/2 - 2 tablespoons of the meat filling on the bottom side of the press. Close the press very carefully.
Remove the empanada and set aside on the parchment lined sheet pan.
If there is excess dough from forming the empanada keep it and you can use the scraps combined at the end to make additional empanadas.
Continue with the dough and meat, changing the saran wrap and regreasing the empanada press about every 5 empanadas.
Place the empanadas in the fridge once fully formed to firm up for one hour.
You can now cook them.
For the easy method- place them in your "basket" airfryer that has been greased at 400 degrees for 7 minutes. Flip and cook the other side for 3 minutes.
If you don't have an airfryer, pour 1/4 cup of olive oil into a non stick pan and fry each side on medium high heat for approximately 1 minute on each side . Then finish off in your oven at 350 degrees Fahrenheit for approximately 15 minutes to crisp up.
Yields approximately 12-16 full size empanadas.
These freeze very well in freezer safe gallon ziploc bags!