Mini Beef and Cheese Empanadas

Name: Mini Beef and Cheese Empanadas
Cuisine: Latin America & Caribbean, Central & South American
Ingredients: 3 3/4 cups, unbleached all-purpose flour (18 1/4 ounces), plus more for dusting the work surface; 1 tablespoon, sugar; 1 1/2 teaspoons, table salt; 12 tablespoons, unsalted butter (1 1/2 sticks), cut into 1/2-inch cubes and frozen for 10 minutes; 1 1/4 cups, ice water; 1 tablespoon, olive oil; 1 , medium onion, minced; 1 tablespoon, tomato paste; 2 medium cloves, garlic, minced or pressed through a garlic press (about 2 teaspoons); 1 teaspoon, minced fresh oregano leaves, or 1/4 teaspoon dried; 1 teaspoon, ground cumin; Pinch, ground cloves; Pinch, cayenne pepper; 1/2 pound, 85 percent lean ground chuck; 3/4 cup, low-sodium beef broth; 1 teaspoon, sugar; 2 ounces, shredded Monterey Jack cheese (about 1/2 cup); 1 , large egg, beaten

Appetizers
Latin America & Caribbean
Central & South American
Eggs & Dairy
Meat
Beef
Cheese

These small, savory turnovers can be made well ahead of time.

SERVES Makes 48 empanadas

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