Empanadas

Note: This recipe yields enough dough for 8 turnovers, but enough filling for 16; either double the dough or freeze excess filling for later use!

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 6 tbsp. shortening
  • 3/4 cup milk
  • 1 egg, beaten with a bit of water
  • 1 1/2 lbs. ground chuck
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 3 oz. tomato paste
  • 2 tbsp. water
  • 3 tbsp. corn meal
  • 2 tbsp. olive oil
  • 1/2 cup finely chopped onion
  • 3 cloves garlic, chopped
  • pinch kosher salt
  • 1 cup whole kernel corn
  • 1 cup steamed baby carrots, finely chopped
  • 2 cups white cheddar cheese, grated

    • Method:

    1. Measure out shortening and place in refrigerator to chill.
    2. Heat olive oil in a large skillet. Add chopped onion and a pinch of kosher salt; saute until the onions are soft and just beginning to brown. Add chopped garlic and cook briefly, about 3 minutes. Transfer to a small bowl and set aside.
    3. Brown ground chuck in same skillet. Drain briefly in a colander when done, then return to skillet. Add tomato paste and stir well to combine evenly. Season with cumin, chili powder, and salt & pepper to taste.
    4. Add 2 tbsp. water and the corn meal to meat. Stir to combine. Add sauteed onion & garlic, corn, and chopped carrots, and mix gently. Remove from heat and transfer to a bowl to cool.
    5. Preheat oven to 350°F.
    6. Sift together the flour, baking powder, and salt; place in large mixing bowl.
    7. Cut shortening in with fingertips, working as quickly as possible, until evenly combined.
    8. Pour in milk. Using a spatula (silicone works best,) mix until just barely combined; do not overmix! Turn onto a floured work surface.
    9. Knead dough lightly with well-floured hands until smooth enough to work with. Pinch off eight even pieces of dough and roll into balls, working quickly. Set aside.
    10. Flatten each ball and roll into a thin circle, about 5 inches in diameter.
    11. Place about 3 tbsp. of cooled filling onto each dough circle. Brush egg wash onto edges of dough, and fold over, aligning edges. Press with fork tines to seal.
    12. Using a razor blade or very sharp knife, make several small slashes in top of turnover to vent. Place on a baking sheet or stone and bake at 350°F for 25 minutes, until golden brown.