How to Make Empanadas: Recipe

Ingredients:

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FILLING: - 2 pounds ground pork or beef - 2 chorizo sausages, our of their casing - 2 medium onions, finely diced - 2 jalapeno chilis, minced – remember to remove the seeds if you don’t like it as hot - ½ teaspoon chili powder - 28 oz canned diced tomatoes - coarse salt and ground pepper - 1 cup fresh cilantro, chopped DOUGH: - 4 cups all-purpose flour, plus more for dusting - 2 teaspoons baking powder - 2 teaspoons salt - ½ cup cold butter, cut into small pieces - 1 cup cold water - 1 large egg, lightly beaten with 1 tablespoon water – beat these together only when you’re ready to bake

Directions:

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1. In a frying pan over medium-high heat, cook your meat until it’s no longer pink, which should take about 5-7 minutes. While it’s cooking, make sure to break it up into small pieces with a spoon. 2. Now add the onion and peppers and cook them for about 5 minutes, until they’re soft. 3. Then, add the chili powder and tomatoes, and cook it for about 12-15 minutes or until the mixture has thickened up. 4. Next, season it to taste with salt and pepper, fold in the cilantro and remove it from the heat. 5. Now to make your dough: in a bowl, combine the flour, baking powder and salt. 6. With your fingers, cut the butter into your flour mixture until it has a crumbly consistency. 7. Next, add just enough cold water so your dough comes together. 8. Turn your dough out onto a lightly floured work surface, and divide it in half. Knead each half two or three times to form smooth balls. 9. Now divide each ball into four equal pieces, cover them with plastic and leave to rise slightly for about 20 minutes. 10. Once your dough has risen slightly, shape your pieces into balls. 11. Roll those dough balls into eight-inch rounds. 12. Now, divide your filling evenly between the rounds. Spread it out over half of each, and leave a half-inch border at the edge. 13. Now, brush water along the edges to keep them glued shut. 14. Fold them in half to enclose your filling completely. 15. After you press the edges firmly with your fingers, crimp them with a fork. 16. Place your empanadas on a parchment lined baking sheet, and brush the tops with egg wash. Avoid coating the edges with the egg wash, cause it’ll likely get too dark. 17. Now, cook them in a preheated 400 degree oven for 30-40 minutes or until they’re golden brown. Remember to rotate your baking sheets halfway through the cook time.