dough:

2 1/4 cups flour
1 1/2 tsp. salt
1/2 cup (1 stick) butter, diced

  • blend in food processor until crumbly

1 egg
2 Tbsp. milk
1/4 tsp. salt
1 Tbsp. white vinegar
1/3 cup cold water

  • beat egg then add other ingredients
  • pour into flour mixture and mix until dough forms
  • remove to a floured surface and knead until smooth
  • shape into a log, wrap in plastic wrap, and chill while making filling

filling:

1 Tbsp. vegetable oil
1 Tbsp. tomato paste

  • heat oil over medium heat in large skillet and cook tomato paste until darkened, about 3 minutes

1/2 white onion, diced
1 poblano pepper, seeded and diced
3 cloves garlic, minced
1 1/2 tsp. salt
1/2 tsp. pepper

  • add to skillet and saute until softened, about 5 minutes

1 small potato, peeled and diced
2 Tbsp. dried cranberries
1 lb. ground beef
1 Tbsp. oyster sauce
1 Tbsp. soy sauce
1/3 cup chicken stock

  • add potato and cranberries to skillet and cook for 8 minutes
  • reduce heat to medium-low, add beef, and cook while breaking up chunks until browned, about 10 minutes
  • add oyster, soy, and stock, then simmer until the mixture is wet but not soupy
  • remove from skillet to a cookie sheet to cool while rolling out dough

assembly:

1 Tbsp. shortening
1 egg
1 Tbsp. water

  • cut dough into 16-20 disks
  • for each disk, flatten by hand then roll out to 4 1/2” circle
  • top each dough disk with 2-3 Tbsp. of filling
  • wet edges of dough with water, fold dough over and crimp with a fork to seal
  • grease large cookie sheet with shortening and arrange empanadas evenly
  • beat egg and water to make an egg wash, then brush on empanadas
  • bake at 400°F for 20 minutes, until golden brown

source: https://cooking.nytimes.com/recipes/1020490-beef-empanadas