Empanadas
Serves 8
Prep time: 1 hour
Total time: 2 hours
For the Filling:
2 pounds ground pork or beef
2 medium onions, finely diced
2 jalapeño chiles, minced (ribs and seeds
removed for less heat, if desired)
1/2 teaspoon chili powder
2 cans (14.5 ounces each) diced tomatoes
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 TBS 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 jalapeños; 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.
~~~ 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.
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° F.
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.
Per serving (one emanada per serving):
565 calories; 23.6 grams fat;
32.3 grams protein;
53.9 grams carbohydrates;
2.9 grams fiber
(serving size is 1 empanada)
http://www.pbs.org/everydayfood/recipes/empanadas.html
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