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Note: Prep time does not include time for dough to rest or for meat mixture to cool.
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Cooking time does not include time to bake several trays.
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This recipe does take some time to make from start to finish.
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Dough: Add flour, baking powder and salt to the food processor and pulse briefly to combine.
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Take cold butter and shortening, cut into small pieces, add to the processor mix and pulse until mix is the size of coarse crumbs.
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Add ice cold water and pulse just until the dough holds into a ball.
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Remove, divide dough in half, wrap each in plastic, and refrigerate for an hour or overnight.
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The dough will be soft.
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Filling: Saute onion and garlic in oil just until soft.
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Add ground beef and saute just until browned.
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Spend some time breaking the meat into the smallest pieces possible while cooking.
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Drain any excess grease.
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Add potatoes, tomato, oregano, salt, pepper, and thyme.
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Cover and cook until potatoes are done about 5 to 10 minutes.
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Uncover and continue to saute until the mixture is fairly dry.
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Allow to cool completely.
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Preheat oven to 400 degrees.
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Use ungreased, flat cookie sheets to bake empanadillas.
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Roll out dough until very thin.
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Cut into 3 or 3-1/2 inch circles.
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Add a tablespoon or so of filling to each dough circle, fold in half and press together.
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I have found that since the dough is soft that it works best to put a circle of dough in the palm of my hand, add the filling, fold the circle in half, place on ungreased cookie sheet and crimp the edge with a fork for a nice decorative effect.
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Egg Wash: Combine egg, milk and salt.
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Brush on top of the empanadillas.
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Bake for 12 to 15 minutes.
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May be served warm or at room temperature.
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These also reheat nicely for 30 seconds in the microwave.
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Making these appetizer-sized, you will end up with about 72 empanadillas and all of the dough and filling gets used up completely.
