BEEF EMPANADAS WITH TWO DIFFERENT DIPS

Empanadas

1. Preheat your oven to 180°C (350°F), but be sure to consult your dough packaging for precise instructions, as temperatures may vary by brand.
2. Begin by finely chopping the onion and mincing the garlic cloves. Heat a generous drizzle of olive oil in a large frying pan over medium heat. Sauté the onion and garlic until they turn a delightful golden brown.
3. Next, introduce the ground beef to the pan and cook until it’s perfectly browned. Once cooked, incorporate the tomato puree, stirring thoroughly to ensure a harmonious blend. Allow the mixture to simmer over medium heat, enabling it to thicken to perfection.
4. Time to infuse those delightful flavors – add chili powder, dried oregano, smoked paprika, ground black pepper, salt, and a touch of cayenne pepper. Stir diligently, ensuring an even distribution of the spices. Remove the pan from heat, allowing the mixture to cool slightly.
5. While the mixture cools, roll out the savory pie dough and cut out petite circles. An easy method is to use a glass or a baking ring.
6. Spoon a tablespoon of the minced meat concoction onto half of each circle. Gently fold the other half over and press the edges together, employing a fork to seal the edges on both sides of the dough parcel.
7. Lay out your empanadas on a baking tray lined with parchment paper. Whisk an egg and generously brush the empanadas with the egg mixture. Slide the baking tray into the preheated oven, allowing the empanadas to bake for approximately 20 minutes, until they achieve a delectable golden hue.

1. Gently rinse and roughly chop 2 medium-sized tomatoes and half of a medium sweet white onion. Should you prefer a smoother texture, feel free to remove the seeds from the tomatoes.
2. Now, transfer these chopped elements to your trusty food processor. While I personally opt for the convenience of a food processor in this super-easy salsa recipe, it’s entirely feasible to handcraft it. Just continue finely mincing the ingredients into a pulpy consistency, and then transfer the medley to a bowl.
3. Next, introduce the half teaspoon of cumin powder, half teaspoon of black pepper, and a pinch of salt, tailored to your taste. Should you crave heightened spiciness, don’t hesitate to substitute a touch of cayenne or red chili powder for the black pepper. Infuse a zesty note with 2 teaspoons of lemon juice, or more for an extra tangy flair.
4. Seal the lid and process the mixture to achieve an ideal balance between fine and slightly chunky. The hallmark of exceptional restaurant-style tomato salsa lies in a texture that’s devoid of large chunks yet maintains a delightful hint of texture. To ensure precision, consider pulsing the processor gradually to avoid overprocessing.
5. Your homemade salsa is ready for immediate indulgence or can be conveniently refrigerated in an airtight container for savored enjoyment later on.

1. Simply combine all your ingredients in a blender or food processor, pulsing until a smooth consistency is achieved.
2. Serve immediately, or for added convenience, store covered at room temperature for up to 24 hours before serving. Alternatively, refrigerate for an extended shelf life of up to two weeks.