Name: Ultimate Beef Picadillo Empanadas Pie Crust
Cook time: 3000 s
Total time: 3000 s
Yield: 4 servings
Ingredients: For the dough; 180 grams flour; 82 grams cold water; 8 tbsp butter; pinch salt; For The Picadillo filling; 1 ground beef; 1/2 yellow onion diced; 1 cup diced Yukon potato; 2 cups chix stock; For The Liquid Chile; 2 dried ancho chiles; 4 cloves garlic; 1 cup rice wine vinegar; 1 tbsp oregano; For the Chimichuri; 1 cup extra virgin olive oil; 1/2 cup Garlic Herb Rub; lime to taste; For the Lemon Yogurt; 1 cup Greek plain yogurt; zest of a lemon; juice of a lemon; salt to taste

Ultimate Beef Picadillo Empanadas Pie Crust 

toss the cubed butter with flour and salt in a chilled bowl

slowly mix in cold water and gently knead

wrap with plastic and chill for at least 30 minutes

roll out on a liberally floured surface into 1/8th inch thick

cut our desired shapes. (i used a round cutter for circles)

fill each circle with picadillo and line the edge with a wet finger to seal

cut vents on the top so steam can escape while baking

chill for another thirty minutes in fridge

And bake at 425°F for about 20 minutes till golden.

remove from pot once browned and sauté the onions and potatoes in the same pot until colored

blend the reconstituted ancho chilis with oregano, rice vinegar, garlic till smooth to create chile mix

add the beef back in and toss in the liquid chile mix

add in the chix stock and reduce till thick.