Beef Empanadas

These take some time but are truly lovely.  The original recipe called for pine nuts but I have switched them with toasted almonds.  Don't skip the Apricot Salsa with this, it really makes the Empanadas come together.  Based on Food and Drink Summer 2011.

DOUGH
3 cups plus 2 tbsp all purpose flour
1/2 tsp table salt
1/3 cup vegetable shortening
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup ice water, plus more as needed

STUFFING
2 tbsp olive oil
1 cup onion finely chopped
2 tbsp garlic finely chopped
1 tbsp jalapeno pepper, seeded and finely chopped
1/4 tsp ground cinnamon
1 tsp ground cumin
1/4 cup tomato paste
1/2 tsp salt
385 g lean ground beef
1/4 cup water
1/3 cup almonds toasted
1/3 cup mozzarella, grated
1 tbsp milk
1 egg

1. Place flour and salt in bowl and using a pastry cutter blend.
2. Add shortening and butter and cut in until mixture resembles a coarse meal and the butter is still in pea size pieces
3. Add the water, along with additional 1 or 2 tbsp as needed.  
4. Empty flour mixture onto floured surface and divide in half; gently roll into 2 balls.  Flatten each ball into a 5 inch disc, wrap with plastic wrap and refrigerate for 1 hour.
5. In a medium saute pan, heat oil over medium heat.  Add onion, garlic and jalapeno and saute for 4 minutes.  Add cinnamon, cumin and tomato paste and cook for another minute.  Add salt, beef and water, cover and cook until meat is cooked through, about 5 minutes.  Take lid off and continue to cook until browned, about 3 minutes.  Set mixture aside in medium bowl; when slightly cooled, stir in almonds and cheese.
6. Heat oven to 400F.
7. With a fork beat milk and egg together.  On a floured surface, roll out 1 disc of dough very thinly.  With a 4 inch cookie cutter, cut as many circles as possible from the dough.  Using a pastry brush or fingertip, brush the edges of all the circles with the egg mixture.  Place a heaping tbsp of beef mixture in the middle of each circle and fold circles in half to enclose the mixture.  Crimp edges with a fork or fingertips to seal, place on parchment lined baking sheet and brush with additional egg mixture.
8. Layer trimmings from circles on top of each other and roll out again to allow for more circles (do not work the dough too much as it will make for tough pastry).  Each disc should allow for 12 to 14 circles.
9. Repeat process with second disc and remaining beef mixture.  Once all empanadas are filled and brushed with egg mixture, place in oven and bake for 20 minutes or until golden.  Serve with Apricot Salsa.

Makes about 2 dozen