Directions

1. SPECIAL EQUIPMENT: KitchenAid® Artisan Stand Mixer with pastry beater attachment; 2 sheet pans; parchment paper
2. Heat a fry pan on medium high heat. Add olive oil to coat the bottom of the pan, then add in the diced onion and diced poblano pepper. Sauté the vegetables until fragrant and tender, stirring occasionally. Then, add in ground beef, tomato paste, salt, cumin, smoked paprika, and cilantro. Stir to fully incorporate, and cook the filling until the meat is no longer pink. Turn off the heat and immediately use a slotted spoon to transfer the mixture into a large bowl, being sure to allow excess oil to drain from the mixture. Set aside to cool.
3. Make the dough. In a glass measuring cup whisk together the water, egg, and white vinegar. Set aside. Place the flour and salt in the work bowl of the KitchenAid® Artisan stand mixer fitted with the pastry beater. Turn the mixer to stir for five seconds, then add in the cold butter. Increase the speed to 2 for one minute. Reduce the speed to stir and slowly pour in the water mixture counting to 8 while pouring. Once water is added, immediately turn off the mixer. Remove the dough from the work bowl onto a lightly floured surface and gently knead the dough into a smooth ball. (If the dough feels too wet, sprinkle it with a bit of flour to reduce the tackiness.) Slightly flatten the dough into a disc, wrap it in plastic wrap, and chill for 15 minutes.