- Get your charcoal started ahead of time. This will take the full 30 min to light so you’ll want to make sure you account for this.
For charcoal lighting tips, check out our getting started videos.
- While your coals are getting hot, mix and prepare the dough in a separate large bowl. You’ll mix the flour, yeast, baking powder, salt, egg yolks (keep egg whites) and 1 cup of warm water.
- The last dough ingredient will be the melted cilantro butter. You’ll blend cilantro, melted butter, salt, pepper and garlic cloves until the mix is smooth. Add this mixture to your dough and knead it until the dough is completely green. Set aside the dough and rest for 30 min.
- While the dough rests, brown the ground beef in a skillet on top of the grill and add diced onion and bell pepper. Season to taste with salt, pepper, and garlic powder.
- Now you’ll roll out each ball of dough into small circles. You’ll want to make sure each circle has at least 5 inches in diameter.
- Fill each with about 2 teaspoons of ground beef mixture. Fold over the dough and pinch the ends together using a fork or knife.
- Brush the egg white wash onto each empanada and place on the grill grate or on a cedar plank.
- Close your Nomad and ensure the grill temperature is between 260-300. Let the empanadas bake for 30 minutes or until a nice brown layer is formed on the outside.
- Pull off the empanadas and sprinkle cotija cheese and serve with a fresh salsa or chimichurri. Enjoy!
These holiday empanadas will soon be a family favorite.