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
- 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.
- 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.
- 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.
- 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
- 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.
- In a separate bowl, beat together the eggs, water and vinegar. Stir into the dry mixture just until it's incorporated.
- 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.
