The Secret to the Best Beef Empanadas? Its Not Beef

Ingredients

• 2 1/2 cups (400g) all-purpose flour
• 5 tablespoons (70g) room temperature unsalted butter, cut into 1/2-inch cubes, plus more for greasing the baking sheet
• 2/3 cup (170m) lukewarm water
• 1 tablespoon plus 3/4 teaspoon (11g) Diamond Crystal kosher salt; if using table salt use half as much by volume or same weight
• 1/2 pound (250g) beef jerky (see note), torn into strips
• 3 medium yellow onions (650g), chopped
• 3 tablespoons (45ml) vegetable or other neutral oil
• 1 1/2 cups (225ml) uncooked tomato pureé or passata
• 1 medium red bell pepper (6 ounces; 180g), stemmed, seeded, and diced
• 1 medium green bell pepper (6 ounces; 180g), stemmed, seeded, and diced
• 1 teaspoon freshly ground white pepper
• 1 teaspoon smoked paprika
• 1 teaspoon fresh thyme, leaves picked and chopped
• 1 teaspoon dried oregano
• 3 large eggs, hardboiled, peeled, and diced
• Handful of fresh chives (20g), finely minced
• Kosher salt

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