Andy M.
Certified Pretend Chef
Empanadas
1-2 Ea Chipotle in Adobo
3 Tb Mayonnaise
3 Tb Oil
1½ Lb Ground Pork
1 Ea Onion, minced
2 Cl Garlic, minced
1 Ea Red Bell Pepper, minced
TT Salt and Pepper
1 Tb Cilantro, minced
1 Tb Chili Powder
1 Tb Cumin
2 tsp Paprika
2 tsp Mexican Oregano
1 Ea Tomato, minced
8 Oz Shredded Mexican Cheese
20 Ea 5" Empanada Disks
1 Lg Egg Yolk (when baking)
1 Tb Milk (when baking)
If you are baking the empanadas, preheat the oven to 375ºF.
Mince the chipotle pepper and mix it into the mayonnaise. Reserve.
Heat the oil in a large sauté pan and brown the meat. Drain excess fat.
Add the onion, garlic and red pepper. Sauté until the vegetables are soft. Season with salt and pepper.
Add the cilantro, the seasonings and the tomato and continue to cook. Add a splash or two of chicken broth to moisten the mixture if necessary. Stir in the chipotle mayonnaise.
Remove the skillet from the heat and stir in the cheese.
Place heaping soup spoonfuls of the filling on a dough disk, moisten the edges with water and fold them together. Crimp the edges and fold the seam in a pleated pattern. If preferred, use an empanada press to fold and seal the filled dough disk.
Place the completed empanada on a parchment lined sheet pan. Repeat with the remaining disks and filling (10 empanadas per half-sheet pan).
If you’re baking them, brush the tops of the empanadas with beaten egg yolk mixed with milk and bake for 30-35 minutes or until golden brown.
If you’re frying them, omit the egg/milk mixture and deep fry in 350ºF oil a few at a time until golden brown.
Elapsed time: 1½ Hours
