Savory Beef Cheek Empanadas

1.In a large pot, heat a splash of oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

2.Season the beef cheeks with salt and pepper. Add them to the pot and brown on all sides, about 8-10 minutes.

3.Stir in the smoked paprika, cumin, oregano, and chili powder, cooking for another minute until fragrant.

4.Add the beef broth, tomato paste, and red wine vinegar. Bring to a simmer, cover, and reduce the heat to low. Cook for 2-3 hours until the beef cheeks are tender and easily shredded.

5.Once cooked, remove the beef cheeks from the pot and shred them with two forks. Return the shredded beef to the pot and mix with the remaining sauce. Let it cool slightly before assembling the empanadas.

6.Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

7.Take one empanada dough disc and place a spoonful of the beef mixture in the center. Fold the dough over to create a half-moon shape and press the edges with a fork to seal. Repeat with the remaining dough and filling.

8.Beat the egg in a small bowl and brush the tops of the empanadas with the egg wash for a golden finish.

9.Place the empanadas on the prepared baking sheet and bake for 20-25 minutes or until they are golden brown.

10.Remove from the oven and let cool slightly. Garnish with chopped cilantro before serving.