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    Source of Recipe


    List of Ingredients

    • Filling:
    • 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
    • Dough:
    • 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)


    1. Filling:
      In a 12-inch skillet over medium-high heat, cook meat until no longer pink, breaking it up into small pieces, 5-7 minutes.
    2. 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.
    3. Season with salt and pepper. Fold in cilantro. Let cool.
    4. Make dough:
      In a bowl, combine flour, baking powder, and salt.
    5. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
    6. Form Empanadas. If desired, freeze on a baking sheet until firm, 2 hours wrap tightly in plastic; freeze in plastic bags.
    7. To bake fresh or frozen empanadas:
      Preheat oven to 400 degrees.
    8. 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).

    9. Bake until golden brown, rotating sheets halfway through 30-40 minutes.




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