End of Summer Empanadas

Modified from: http://kitchenetteblog.com/2013/09/end-of-summer-empanadas/

INGREDIENTS

• 2 lbs chili seasoned ground pork (Hy-Vee)
• Oil (if needed)
• 1 small yellow onion, diced
• 3 ears corn, kernels cut off cob
• 3 medium ripe heirloom tomatoes, diced
• 2 cloves garlic, pressed
• ~1 cup shredded colby jack or monterrey jack cheese
• 1 egg, beaten
• Kosher salt
• Empanada dough, recipe follows

METHOD

1. Heat 1 tablespoon vegetable oil in a large pan over medium high heat. Add the ground pork and cook until browned. Add onion and garlic and continue cooking. 
2. Lower the heat to medium and Add corn kernels; cook for a few more minutes. Add the tomatoes stirring until the tomatoes start to release their juices. 
3. Preheat oven to 425 degrees F and line two baking sheets with parchment. Remove a disk of dough from the fridge and cut into 12 equal pieces. Roll each piece out to a 5-6" circle. Place some of the filling in the center of each circle. Top with a generous pinch of cheese and fold the circle in half, pinching the edge to close. Transfer folded empanadas to a baking sheet. Repeat with the second disc of dough.
4. Brush the empanadas with the beaten egg and sprinkle the tops with flaky salt. Bake for about 30 minutes, until the tops are golden brown.

YIELDS

 36-48 empanadas

You can freeze formed, unbaked empanadas on a sheet pan before transferring to a freezer bag for longer storage. They're ready to bake straight from the freezer, just don't forget the egg wash and finishing salt!

DOUGH Recipe

INGREDIENTS (Make 2 times this recipe for 36-48)

• 4 1/2 cups flour
• 1 tablespoon kosher salt
• 2 sticks (1 cup) cold unsalted butter, diced
• 2 large eggs
• 2/3 cup ice water
• 2 tablespoons distilled white vinegar

METHOD

1. Sift flour and salt into a large bowl. Work the butter into the flour using your fingers or a pastry blender until it resembles a coarse meal.
2. In a separate bowl, beat together the eggs, water and vinegar. Stir into the dry mixture just until it's incorporated.
3. Flour your hands and the work surface. Lightly knead the dough a few times, cut it in half, and form into two flat discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour.