Empanadas Filipino style

FILLING

• 1/2  lb ground beef
• 1/3 cup frozen sweet peas
• 1 cup water
• 1 tbsp vegetable oil
• 1/2 cup chopped onions
• 1 tbsp minced garlic
• 8 oz tomato sauce
• 1/2 tsp Cooking with Greens No Salt Smooth Heat
• 1/4 tsp Cooking With Greens No Salt Onion Black Pepper blend
• 5 tsp brown sugar
• 3/4 tsp Cooking with Greens Pink Himalayan Sea salt
• 1 medium carrot minced or grated
• 1 medium potato chopped finely

Add water and peas to microwave for 1 to 2 minutes. Add vegetable oil (or other oil) and onions to pan over medium heat. Cook until onion is translucent and add in garlic for 30 seconds. Add in ground beef and cook until browned. Add tomato sauce, sugar, pink salt, no salt smooth heat  and onion black pepper blend. Add carrots, minced potatoes and cook for about 11 minutes or until potatoes are soft enough. Add in peas. Cook for an additional minute. Allow to cool before filling.

DOUGH

• 2 cups all purpose flour
• 2 tsp sugar
• 1/2 tsp Cooking with Greens Pink Himalayan Sea Salt
• 1/2 tsp Baking Powder
• 8 tbsp 1/4 inch cubed very cold butter
• 1 egg
• 2 tbsp ice water
• 1 egg beaten (for eggwash)

Preheat oven to 350 degrees. Whisk together dry ingredients in mixing bowl and add cold butter. Use a pastry cutter, food processor, or other tool to mix the cold butter with dry ingredients. Stop when butter is about pea size. In another small bowl, whisk egg and water together. Add the wet and dry ingredients together. Use a wooden spoon or spatula to combine. With your hands, form the dough into a ball and wrap with plastic wrap to chill in the refrigerator for 15 minutes.  Once chilled, divide the ball into 12 equally sized smaller balls. Cut some parchment paper into 5x5 squares and roll out balls between 2 sheets of parchment. Remove dough and fill with about 1.5Tbsp filling. Fold dough over filling in half and crimp edges together. Use a fork to crimp completely. Use beaten egg to brush over each empenada and bake for 25 to 30 minutes. Cool and enjoy