Name: Pastelitos (Beef Empanadas)
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 12 empanadas
Ingredients: 2 1/2 cups all-purpose flour (see Cook's Note), plus more for dusting; 2 teaspoons granulated sugar; 1 1/2 teaspoons kosher salt; 5 tablespoons lard, chilled; 3 tablespoons unsalted butter, cubed and chilled; 2 large egg yolks; 1/2 cup chilled water; 1 tablespoon whole milk; 1 tablespoon olive oil; 1/2 medium yellow onion, diced; Kosher salt and freshly ground black pepper; 2 cloves garlic, minced; 1/2 pound ground beef (80/20); 1 teaspoon sazón; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/4 cup tomato sauce; 2 tablespoons sofrito; 3 pimento-stuffed olives, sliced; 1 1/2 teaspoons capers, drained; 6 cups canola oil, for frying; Mayo-Ketchup or Cilantro Aïoli, recipes follow, optional, for serving; 1/3 cup ketchup; 1/4 cup mayonnaise; 2 teaspoons granulated garlic; Kosher salt; 1 cup packed fresh cilantro leaves; 3/4 cup mayonnaise; 1/2 cup sour cream; 3 cloves garlic

Directions

Special equipment:

a 4 1/2-inch round cutter or bowl; a deep-fry thermometer

For the dough: Combine the flour, sugar and salt in a food processor and pulse to combine. Add the chilled lard and butter and pulse until the flour looks like cornmeal. Whisk 1 of the egg yolks into the chilled water. With the motor running, stream in the water and yolk mixture until just combined but still crumbly. Transfer the dough to a clean work surface or bowl and knead gently just until a smooth dough is formed. Shape into a disc, wrap in plastic and refrigerate for 30 minutes.
Lightly flour a work surface. Unwrap the chilled dough and roll it out until it is about 1/8 inch thick. Use a 4 1/2-inch round cutter or bowl to cut out 9 or 10 discs. The dough scraps can be kneaded, rested for 15 minutes and rerolled for a total of 12 discs. Stack the discs on a baking sheet or plate with pieces of parchment between each to prevent sticking. Refrigerate for another 15 minutes. To make the dough ahead you can wrap it well and refrigerate it for up to 3 days. Discs can also be frozen in an airtight container or resealable freezer bag with sheets of parchment between each for up to 1 month and thawed in the refrigerator.
When ready to form the empanadas, make an egg wash with the remaining egg yolk and the milk.
For the filling: Heat a large skillet over medium-high heat and add the oil. When hot, add the onions and 1/4 teaspoon salt and cook, stirring, until translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the beef, sazón, oregano, cumin, 1/4 teaspoon salt and a few grinds of black pepper. Cook the beef, breaking it up with the side of a wooden spoon, until browned, 4 to 5 minutes. Stir in the tomato sauce, sofrito, olives and capers. Lower to a simmer and cook until the sauce has thickened, 12 to 15 minutes. Taste and add more salt and black pepper if desired. Transfer to a bowl and set aside to cool.
To form the empanadas, place one empanada disc on a work surface and spoon 2 tablespoons of filling into the center of the disc, leaving a 1/4-inch border around the edge. Brush a thin line of egg wash around the edge with your finger or a small pastry brush. Fold one side over to form a half-moon shape. Press the edges to seal and then press a fork along the edge to crimp it. Transfer to a baking sheet lined with parchment and repeat with the remaining discs. Empanadas can be frozen after shaping for later use. Freeze them on a parchment-lined baking sheet until solid, transfer them to resealable freezer bags or an airtight container and freeze for up to 2 months. Let defrost 20 to 30 minutes at room temperature before frying.
To fry, heat the canola oil in a large Dutch oven to 350 degrees F on a deep-fry thermometer. Fry in batches until golden brown, 5 to 7 minutes. Transfer to a plate or baking sheet lined with a few layers of paper towels to drain. You can keep fried empanadas warm on a rack set over a baking sheet in a 200-degree-F oven. Serve the empanadas warm with Mayo-Ketchup or Cilantro Aïoli if using.

Mayo-Ketchup:

Stir the ketchup, mayonnaise and granulated garlic together in a small bowl. Add salt to taste.

Cilantro Aïoli:

Combine the cilantro, mayonnaise, sour cream, garlic and 3/4 teaspoon salt in the bowl of a food processor. Blend until smooth. Taste and add more salt if desired.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)