Baked Mexican Steak Empanadas with Fresh Pico de Gallo

Baked Mexican Steak Empanadas with Fresh Pico de Gallo ingredients

• 2.5 cups all-purpose flour
• 0.5 cup cold unsalted butter
• 1 large egg
• 0.5 cup ice water
• 0.5 tsp salt
• 1 lb sirloin or flank steak
• 1 tbsp olive oil
• 0.5 medium white onion
• 2 whole garlic cloves
• 0.5 medium red bell pepper
• 0.5 cup canned diced tomatoes
• 1 tsp chili powder
• 0.5 tsp cumin
• 0.5 tsp dried oregano
• 0.25 cup beef broth
• to taste salt and black pepper
• 1 cup shredded Monterey Jack or cheddar cheese
• 1 egg egg wash
• 2 medium Roma tomatoes
• 0.25 small white onion
• 0.25 cup fresh cilantro
• 0.5 whole jalapeño
• 1 tbsp lime juice
• 0.25 tsp salt

How to make Baked Mexican Steak Empanadas with Fresh Pico de Gallo

1. Prepare the Empanada Dough: In a large bowl, whisk together 2.5 cups all-purpose flour and 0.5 teaspoon salt. Cut in 0.5 cup cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2. In a separate small bowl, whisk 1 large egg with 0.5 cup ice water. Gradually add the wet mixture to the dry ingredients, mixing until a shaggy dough forms. If needed, add more ice water, 1 teaspoon at a time, until the dough just comes together. Avoid overworking.
3. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. This chilling step allows the gluten to relax and the butter to firm up, making the dough easier to roll.
4. Prepare the Steak Filling: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 lb finely diced sirloin or flank steak and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the steak from the skillet and set aside.
5. In the same skillet, reduce heat to medium. Add 0.5 medium finely diced white onion and 0.5 medium finely diced red bell pepper. Sauté for 5-7 minutes until softened. Add 2 minced garlic cloves and cook for another minute until fragrant.
6. Stir in 0.5 cup drained canned diced tomatoes, 1 teaspoon chili powder, 0.5 teaspoon cumin, and 0.5 teaspoon dried oregano. Cook for 1 minute, stirring constantly, allowing the spices to toast. Return the cooked steak to the skillet.
7. Pour in 0.25 cup beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to low and cook for 5-8 minutes, or until most of the liquid has evaporated and the filling is slightly thickened. Season with salt and black pepper to taste. Remove from heat and stir in 1 cup shredded Monterey Jack or cheddar cheese. Let the filling cool slightly.
8. Assemble the Empanadas: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Lightly flour a clean work surface. Divide the chilled dough into 8 equal pieces. Roll each piece into a circle about 6 inches in diameter and 1/8-inch thick.
9. Place about 2-3 tablespoons of the cooled steak filling onto one half of each dough circle, leaving a 1/2-inch border. Lightly brush the edges of the dough with the egg wash (1 egg beaten with 1 tbsp water). Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork to ensure a secure seal and decorative edge.
10. Transfer the empanadas to the prepared baking sheets. Brush the tops of all empanadas with the remaining egg wash. Bake for 20-25 minutes, or until the crusts are golden brown and puffed. Let them cool slightly on the baking sheets.
11. Prepare the Pico de Gallo: While the empanadas bake, combine 2 diced Roma tomatoes, 0.25 small finely diced white onion, 0.25 cup chopped fresh cilantro, and 0.5 finely minced jalapeño in a medium bowl. Squeeze in 1 tablespoon lime juice and season with 0.25 teaspoon salt. Stir gently to combine.
12. Serve: Serve the warm baked Mexican Steak Empanadas immediately with the fresh Pico de Gallo on the side for dipping. These are excellent as a hearty dinner or a substantial appetizer.

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