Nom Nom Nom
For the Filling
- 2 pounds ground pork or beef
- 2 medium onions, finely diced
- 2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
- 1/2 teaspoon chili powder
- 2 cans (14.5 ounces each) tomatoes, diced
- coarse salt and ground pepper
- 1 cup fresh cilantro, chopped
For the Dough
- 4 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 1 cup cold water
- 1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)
- Step 1
Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
- Step 2
Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
- Step 3
Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
- Step 4
Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
- Step 5
To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.
(Thanks Martha Stewart: