Credit: Kitchen Daily: These savory pastries were created by Mariana Velasquez, a Test Kitchen intern who grew up in Bogot, Colo
NOTE: I removed alot of things I didn't like from the original recipe. Do as you will, the bones are the same.
Ingredients:
3 cups all-purpose flour (see Tips)
1 1/2 cups cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup canola oil
1-1 1 cups water
1/2 pound lean ground beef
1 small onion, chopped
1/4 cup diced red bell pepper
2 cloves garlic, minced
1/4 cup reduced-sodium chicken broth
2 cups potatoes diced, cooked (about 8 small red potatoes) or frozen hash-brown potatoes
3/4 teaspoon salt, or to taste
2 scallions (white part only), chopped
1 egg mixed with 1/4 cup water for glaze
Directions
1. To prepare dough: Combine flour, cornmeal, sugar, baking powder and salt in a medium bowl. Add oil and work with your fingertips until the mixture becomes crumbly. Add water and knead until dough just comes together (do not overwork). Press the dough into two disks. Wrap in plastic and refrigerate for at least 30 minutes or overnight.
2. Cook ground beef in a large nonstick skillet over medium heat, crumbling with a wooden spoon, until no longer pink, about 4 minutes. Drain on paper towels. Add onion to the pan and cook, stirring often, until softened, 2 to 3 minutes. Add bell pepper and garlic; cook, stirring often, until fragrant, about 1 minute. Stir in broth, vinegar, potatoes, salt, and the beef. Reduce the heat to medium-low; cover and cook for 10 to 15 minutes to intensify flavors and reduce liquid. Fold in scallions. Let cool completely in the refrigerator.
3. To assemble empanadas: Preheat oven to 350°F. Coat 2 baking sheets with cooking spray. On a well-floured surface, roll out one disk at a time to about 1/8 inch thick. Cut circles of dough using a 4 1/2-inch round cookie cutter (see Tips). Make 24 circles altogether.
4. Brush egg glaze around the edges of the dough circles. Place about 2 tablespoons filling in the center of each circle. Fold filled circles in half, press edges together and crimp with a fork. Place on the prepared baking sheet. Brush egg glaze over the empanadas.
5. Bake the empanadas until golden and crisp, switching the position of the pans midway, 55 to 65 minutes. Let cool for 5 minutes. Serve warm.
Tips: You can use 1 cup whole-wheat pastry flour to replace 1 cup all-purpose flour. If you don't have the right-sized cookie cutter, an empty 28-ounce can or plastic lid will also work.
