Makes 12 to 14 empanadas
For the dough:
1/2 cup unsalted butter, frozen
2 1/4 cups all-purpose flour
2 teaspoons salt
1 large egg
1/3 cup cold water
1 1/2 tablespoons white vinegar
For the filling:
1 New York Strip steak 12 oz. diced in 1/8″ pieces seasoned with salt and pepper and 1 tablespoon of Worcestershire sauce
2 tablespoons olive oil
2 large, room temperature, fully cooked baked potato
½ cup of butter
½ cup of sour cream
¼ cup of crispy Bacon
Salt and pepper to taste
1 large egg
2 tablespoons milk
Note: This dough can be made with or without a food processor. Without one, simply use a box grater to shred the butter and knead the dough for a few minutes.
Using the shredding blade on your food processor, shred 1/2 cup frozen butter. Quickly add in flour and salt and toss with your fingers until butter is coated. Switch blade to your traditional chopping blade and mince ingredients for 5 pulses.
In a small bowl whisk, together egg, water, and vinegar and whisk with a fork to combine. Add to food processor and blend just until dough comes together. Remove dough and press into a tight ball. Cover with plastic wrap and let rest at room temperature for 2 hours.
In a large sauté pan sear seasoned beef in a single layer with olive oil on medium high heat. Sear in batches to avoid steaming, stirring occasionally. Transfer to a medium mixing bowl.
Scoop out baked potato and mix with butter, sour cream, bacon and cheese, and add it to the bowl with the steak.
Heat oven to 400°F. Roll out dough about 1/4-inch thick on a floured surface. Cut out circles of dough 5 inches in diameter (a small bowl works well for this). Fill each circle with 1 tablespoon filling and fold the extra dough over the top. Crimp the edge with a fork and place on a baking sheet lined with parchment paper.
Whisk together 1 egg and two tablespoons milk. Brush tops of finished empanadas with this mixture. Salt lightly and bake for 25 minutes. Remove from oven and cool slightly before eating.
Crispy onions optional for garnish