Diane’s Beef Empanadas

1. Heat a large skillet set over medium-high heat. Add the ground beef. Cook, breaking up the meat with a wooden spoon, until the beef is browned about 5 to 10 minutes. Add potatoes, onion, carrots, celery peas and corn. Stir in garlic, chili powder , onion powder, garlic powder, salt, Taco Bell seasoning, and beef stock. Stir well. Sprinkle 2 tablespoons of flour evenly on  top and stir in. As it cooks, add more flour sparingly if it needs more thickening. 

5. Cook, stirring occasionally, until most of the liquid has been absorbed and the mixture holds together, about 5 minutes. Remove from heat and let cool slightly.

6. Preheat the oven to 375°F with a rack in the center position. Line a rimmed sheet pan with parchment paper. Remove the dough from the refrigerator and divide it into 10 equal pieces (about 2.2-ounces each). On a lightly floured surface, roll each piece into a thin circle about 7-inches in diameter.

7. Place shredded cheese and a heaping ⅓ cup of the beef filling on one half of each dough circle, leaving a ½-inch border. In a small bowl, beat the remaining egg with 1 tablespoon water to make an egg wash. Using a pastry brush, brush the exposed edge of the dough with egg wash. Fold the dough over the filling to create a half-moon shape. Using a fork, firmly press the edges to seal or crimp decoratively by hand.

8. Arrange the empanadas on the prepared sheet pan. Brush the tops with the remaining egg wash. Bake for 30 to 35 minutes, or until deep golden brown.

9. Let cool for 5 minutes before serving. Serve with sour cream and salsa