empanada recipe

here is the infamous empanada recipe:

1 lb hamburger (this is the only time i use the 80/20 fat hamburger.)
1 lb sausage
Brown the meat, then add:
1/2 t salt
1/2 t chili powder
1 jalepeno (optional)
1/3 of a red onion diced
After those have sauteed add:
28 oz can diced tomatoes
1 can of black beans drained
1 cup of corn (that's a new addition-it's optional)
Cook it on medium/low heat for 20 minutes or until it boils down a little.
Take off the heat and add:
1/2 bundle of cilantro (just the leaves, no stems)


Then put that in the fridge over night.


The next day....
Sift:
4 c flour
2 t baking powder
2 t salt
Then cut 1 stick of butter into little dice sized pieces and drop into flour. Pinch the butter into the flour until it all feels grainy. Then add 1 cup of water slowly, depending on the weather sometimes you need more water, other times not quite the whole cup. You want the dough to JUST come together with out falling apart. Then cover it and leave it for 20 minutes. Then cut it into 16 balls, just half it, half those, then half those etc...until you get 16. Then roll them out like little pie shells, put the refridgerated meat mix into the shells and fold over, like a hot pocket. At this point you can put some into the freezer for later. Then when you are ready to bake them, brush only the pocket but not the seam with an egg wash of one egg and 1 T of water. Bake for 20 minutes, spin the pan around and 20 minutes again. and then they are done. Best served with guacamole. Let me know if you'd like that recipe because it's sooooo good fresh.