Beef & Chicken Empanadas

Make the empanada dough: Whisk together the Water (1 cup) and Distilled White Vinegar (2 tsp) and place in the freezer for 20 minutes.

In a large mixing bowl, whisk together the All-Purpose Flour (5 cups), Granulated Sugar (2 Tbsp), and Coarse Kosher Salt (1 tsp).. Using a box grater, grate the Unsalted Butter (2 cups) into the dry mixture. Use your fingertips to rub the butter into the flour until it is coated completely. Slowly drizzle in the water mixture and bring the dough together until it becomes a shaggy mass. You may not need all of the water, just enough to bring the dough together. Pour the dough onto a clean work surface and divide into 2 equal pieces. Wrap each piece in plastic and refrigerate for at least 30 minutes.

Make the beef filling: In a large skillet over medium heat, add the Olive Oil (2 Tbsp), Onion (1), Carrot (1), Red Bell Pepper (1)Green Bell Pepper (1), Garlic (4 cloves), Cayenne Chili Peppers (as needed), and Ground Cumin (as needed). Cook until the onions become translucent, then add in the Yukon Gold Potatoes (2) and pour in just enough water to cover the vegetables. Place a lid over the skillet and continue cooking until the potatoes are fork tender, about 15 minutes. Add the 80/20 Lean Ground Beef (1 lb) to the skillet and cook until the meat is no longer pink, about 5 minutes. Add the Red Wine (1/2 cup) and cook until the liquid has reduced by half, about 5 minutes. Season with Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1 tsp).

Make the chicken filling: In a large skillet over medium heat, add the Olive Oil (2 Tbsp), Onion (1), Carrot (1), Red Bell Pepper (1)Green Bell Pepper (1), Garlic (4 cloves), Cayenne Pepper (as needed), and Ground Cumin (as needed). Cook until the onions become translucent, then add in the Yukon Gold Potatoes (2) and pour in just enough water to cover the vegetables. Place a lid over the skillet and continue cooking until the potatoes are fork tender, about 15 minutes. Add the Ground Chicken (1 lb) to the skillet and cook until the meat is no longer pink, about 10 minutes. Season with Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1 tsp).

Assemble: Preheat the oven to 400°F. Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough to about ½-inch thickness.

Using a round cutter or the rim of a glass (about 4-5 inches in diameter), cut out circles from the dough.

Place about 1 tablespoon of the filling in the center of each circle.

Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork for a decorative edge.

Place the empanadas on the prepared baking sheet. Optionally, brush the tops with a little milk or egg wash for a golden finish.

Bake for 12-15 minutes or until the empanadas are golden brown. Let them cool slightly before serving.