Source of Recipe
List of Ingredients
- 2 pounds ground pork or beef
- 2 medium onions, finely diced
- 2 jalapeno chilies, minced (ribs & seeds removed for less heat, if desired)
- 1/2 tsp chili powder
- 2 cans (14.5 oz each) diced tomatoes
- coarse salt and ground pepper
- 1 cup fresh cilantro, chopped
- 4 cups all purpose flour, plus more for dusting
- 2 tsp. baking powder
- 2 tsp. salt
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 1 cup cold water
- 1 large egg, lightly beaten with 1 tbsp water (do not beat until ready to bake)
In a 12-inch skillet over medium-high heat, cook meat until no longer pink, breaking it up into small pieces, 5-7 minutes.
- Add onion and chilies; Cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12-15 minutes.
- Season with salt and pepper. Fold in cilantro. Let cool.
- Make 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 degrees.
- Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. (form balls, divide into 4, roll out (8-inch), fill, brush bottom 1/2 with water fold, seal and crimp with fork).
- Bake until golden brown, rotating sheets halfway through 30-40 minutes.