Empanadas Recipe

Nom Nom Nom

Ingredients

Ingredients

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)

Directions


  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.

  5. 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:

http://www.marthastewart.com/337617/empanadas)

Comment Stream