These empanadas remind me of the ones I had at a little stand in D.C. a few years ago. They have a sweet yet savory and spicy meat filling with a hearty whole wheat blend dough. Older kids will love them. They're a little time consuming, but you'll save time later since the recipe makes 8 and they freeze and reheat perfectly. To cut down on the prep time, I cooked extra ground beef when making taco salad earlier in the week. I set aside 1 lb of the meat, unseasoned for this recipe. And this dough is super easy to work with.
Dough--pulse together in food processor until a soft dough forms. Knead dough 2-3 times on lightly floured surface, then roll into a ball, cut in half and then quarters. You should have 8 balls of dough. Cover with plastic wrap and let rest while you prepare the filling. When ready, roll out each ball into an 8" circle.
- 2 cups all-purpose flour, plus more for dusting
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 1 cup cold water
Filling: Cook the beef and add all ingredients to the pan. Simmer until well blended. Remove from heat. Toss in cheese and cilantro once slightly cooled.
- 1 lb. lean ground beef or turkey, cooked
- 1/3 c. chopped raisins (I prefer golden)
- 1/4 c. chopped stuffed green olives
- 1/2 of one jalapeno pepper, de-seeded and diced finely
- 2 tbsp. tomato sauce
- 2 TB brown sugar
- 2 tbsp. red wine vinegar
- 1 tbsp. flour
- 1 3/4 tsp. allspice
- 1 tsp. cumin
- 1/4 tsp. cayenne pepper
- 1/4 tsp. coarse ground black pepper
- 1/2 c. grated Monterey Jack or cheddar cheese
- 1/3 c. chopped fresh cilantro