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Categories:
dough flour cornmeal sugar baking powder salt oil water filling pumpkin seeds ground beef onion red bell pepper garlic tomatoes ground cumin chicken broth sherry wine vinegar potatoes salt scallions egg egg Aji Sauce scallions green Serrano chilies distilled white vinegar lime juice salt
Viewed: 72 - Published at: a year agoIngredients
- Dough
- 3 cups flour
- 1 1/2 cups cornmeal
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup oil
- 1 1/4 cups water
- Filling
- 1/2 cup hulled pumpkin seeds
- 1/2 lb ground beef or 1/2 lb pork
- 1 small onion, chopped
- 1/4 cup diced red bell pepper
- 2 garlic cloves, minced
- 1 small tomatoes, seeded and chopped
- 2 teaspoons ground cumin
- 1/4 cup low sodium chicken broth
- 2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
- 2 cups diced cooked potatoes or 2 cups frozen hash browns
- 3/4 teaspoon salt
- 2 scallions, chopped (white part only)
- 1 hard-boiled egg, chopped
- 1 egg, mixed with 1/4 cup water for glaze
- Aji Sauce
- 10 scallions
- 2 green serrano chilies or 2 jalapeno peppers, seeded and finely chopped
- 1/2 cup distilled white vinegar
- 1/4 cup lime juice
- 1/2 teaspoon salt
Method
- Combine flour, cornmeal, 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 2 disks and wrap in plastic wrap. Refrigerate overnight or for at least 30 minutes.
- Heat a medium skillet over medium-low heat. Add pumpkin seeds and cook, stirring until lightly browned and fragrant (2 to 3 minutes).
- Transfer to a blender or spice mill and grind to a fine powder.
- Cook beef or pork over medium-low heat, crumbling with a wooden spoon until no longer pink.
- Drain on paper towels and add onion.
- Cook until softened and add bell pepper and garlic.
- When fragrant stir in tomato, cumin, broth, vinegar, potatoes, salt, ground pumpkin seeds, and beef.
- Cook for 10 to 15 minutes to reduce liquid.
- Fold in scallions and hard-boiled egg. Let cool completely and refrigerate.
- Combine all ingredients for Aji sauce and cover and refrigerate for up to 2 days.
- Preheat oven to 350 and coat baking sheets with cooking spray.
- On a well-floured surface, roll out one disk at a time to 1/8" thickness.
- Cut circles of dough using a 4 1/2 inch round cookie cutter. It will make 24 circles.
- Brush egg glaze around edges of the dough circles and place 2 tablespoons of filling in the center of each circle.
- Fold filled circles in half and press edges together and crimp with a fork.
- Place on the prepared baking sheets and brush egg glaze over empanada.
- Bake the empanadas until golden and crisp, switching the position of the pans midway, 55 to 65 minutes.
- Serve warm with Aji Sauce poured inside.
