Wednesday, May 28, 2008


These are really good. I had to make a special batch just for me since I am so picky but for Ed I made them just as the recipe calls for and he loved it.. He even ate the extra meat mixture I had left over.

For the Filling
2 pounds ground pork or beef
2 medium onions, finely diced
2 jalapeno chile, minced (ribbed 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 table spoon water (do not beat until ready to bake)

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.

Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture is thickened, 12-15 minutes. Season with salt and pepper. Fold in Cilantro. let cool.

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.

Form empanadas. (they look like turnovers with crimped edges) If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.

To bake fresh or frozen empanadas, preheat oven to 400 degree. Place empanadas on a parchement lined baking sheet (or greased). Brush tops with egg wash, avoiding the crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Serves 8..

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