Spicy Ghost Pepper Empanadas are a fiery twist on the traditional Latin American pastry. These empanadas are stuffed with a savory blend of ground beef, onions, garlic, and bell peppers, all enhanced with a generous splash of ghost pepper sauce. Encased in a flaky, golden-brown dough, each bite delivers an explosion of flavors and a kick of heat that is perfect for those who love a spicy challenge.
- **Dough:**
- 3 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold butter, cubed
- 1 egg
- 1/2 cup cold water
- 1 tbsp vinegar
- **Filling:**
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 2 tbsp tomato paste
- 2 tbsp ghost pepper sauce (adjust to taste)
- Salt and pepper to taste
- 1/4 cup chopped cilantro (optional)
- 1 egg (for egg wash)
**Instructions:**
1. **Prepare the Dough:**
1. In a large bowl, mix the flour and salt.
2. Add the cubed butter and mix until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk the egg, cold water, and vinegar.
4. Combine the wet ingredients with the dry ingredients and knead until a smooth dough forms.
5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
2. **Prepare the Filling:**
1. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the chopped onion, garlic, and bell pepper. Cook until the vegetables are tender.
3. Stir in the cumin, smoked paprika, chili powder, and tomato paste. Cook for 2-3 minutes.
4. Add the ghost pepper sauce and mix well. Adjust the heat level according to your preference.
5. Season with salt and pepper to taste. Stir in the chopped cilantro, if using.
6. Remove from heat and let the filling cool slightly.
3. **Assemble the Empanadas:**
1. Preheat the oven to 375°F (190°C).
2. Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
3. Cut out circles using a 4-inch cutter or a round object like a bowl.
4. Place a tablespoon of filling in the center of each dough circle.
5. Fold the dough over the filling to form a half-moon shape. Press the edges together and crimp with a fork to seal.
6. Place the empanadas on a baking sheet lined with parchment paper.
7. Brush the tops with the beaten egg for a golden finish.
4. **Bake:**
1. Bake the empanadas for 20-25 minutes, or until golden brown.
2. Serve hot with extra ghost pepper sauce or your favorite dipping sauce.
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