Ingredients
Dough:
- 1-1/2 lb. All-purpose flour
- 2-1/2 tsp. Salt
- 1-1/2 tsp. Baking powder
- 12 oz. Butter Cold, cubed
- 12 oz. Water, cold
- 1 ea. Whole Egg
- 2 Tbsp. Water
Meat Mixture:
- 1 lb. Ground Veal
- 1/4 cup Canola Oil
- 8 oz. Onions, minced
- 1 oz. Garlic, minced
- 1/2 lb. Green Bell Pepper, small dice
- 1/2 Tbsp. Salt
- 1/2 Tsp. Black Pepper
- 1/4 cup McCormick Taco Seasoning blend
- 1/4 cup Tomato Paste
- 1 Tbsp. Brown Sugar
- 2 Tbsp. Cider Vinegar
- 8 oz. Tomato Puree
- 8 oz. Pepper Jack Cheese, grated
Instructions
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Combine the first 4 ingredients for the dough in a stand mixer. Using a dough hook cut the cubed butter into the dry ingredients until you have obtained walnut size pieces. Add the cold water slowly until it forms a dough that is slightly sticky.
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Divide the finished dough into 2 pieces flatten and wrap in plastic wrap and refrigerate for at least 30 minutes. Combine the egg and water and mix to form an egg wash, reserve.
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Heat canola oil in a medium rondeau. Brown the ground veal, stirring gently. Add the onions and garlic and sauté for 2-3 minutes or until the onions are translucent, add the peppers; continue to sauté for an additional 1-2 minutes.
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Add the taco spice blend and sauté for 1-2 minutes until slightly toasted. Add the rest of the ingredients except the cheese, and bring to a boil; lower to a simmer and cook for 30-45 minutes or until the veal is tender.
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Cool this mixture. When cold fold in the shredded cheese.
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Roll the chilled dough to 1/8 inch thickness. Use small amounts of flour as necessary to prevent sticking.
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Using a 5 inch circle pastry cutter; cut the dough into circles and place on a parchment paper sheet pan.
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Brush the circles with the reserved egg wash and place 1 Tbsp. portion of the chilled meat mixture on half of the dough; fold the dough over the meat; using a fork crimp the Empanada closed using a fork.
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Brush the finished Empanadas with the remanding egg wash and bake in a 350°f for 10-15 minutes or until golden brown. Portion three empanadas on a plate and serve immediately.
