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1
Bloom the yeast in hot water mixed with 2 tablespoons of oil. Mix well in a glass. Set aside.
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2
Add the flour to a bowl. Add 1 tablespoon of salt and mix well. Incorporate the yeast mixture. Knead the dough until a it becomes smooth, about 10 to 12 minutes by hand or 5 minutes by stand mixer.
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3
Place the kneaded dough into a bowl, cover with a kitchen towel and place in a warm spot to rise 1 hour.
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4
Preheat the oven at 200 degrees Celsius.
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5
Add the remaining oil to a skillet on low heat. Add the onion, bell peppers, garlic, and carrot. Saute for 5 minutes.
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6
Add the ground beef and saute another 3 minutes.
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7
Add the tomato sauce and a pinch of salt and black pepper to taste. Simmer for 5 minutes and set aside.
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8
Knead the dough for 1 minute. Cut the dough in half.
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9
Roll out one half of the dough to 1/2-centimeter thickness. Put on a piece of parchment paper on top of a baking sheet.
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10
Cover the dough with the empanada filling and cheddar cheese. Leave a small border on all sides of the dough.
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11
Roll out the other half of the dough to the same size and add on top forming the empanada. Seal the empanada using a fork. Poke a hole in the top so that the empanada does not puff too much.
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12
Brush the top with beaten egg and place on a baking sheet.
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13
Bake for 40 minutes until browned.
