Chile And Cheese Empanaditas Recipes

EMPANADAS WITH CHILI-CHEESE SAUCE

Steps:

• Heat oven to 450.
• Place the beef in a 12 inch nonstick skillet over high heat. Cook, turning and breaking up the meat, until it is crumbled and browned.
• Meanwhile, use a rolling pin or straight-sided glass to flatten each biscuit until it measures about 4 ½ inches across and is about ¼" thick. If biscuits stick, use a bit of flour. Place the flattened biscuits on an ungreased baking sheet.
• When the meat is browned, stir in the taco seasoning mix and water. Remove from heat.
• Place 2 Tbsp of meat in the center of each bisquit; leave the meat you have left over in the skillet. Fold dough over the meat to form a turnover, stretching as necessary (it's OK if it tears a little), then press down on the edges with the tines of a fork to seal. Bake the turnovers until golden brown, about 8 minutes.
• Meanwhile, add the tomatoes with their juice and the salsa-cheese sauce to the skillet with the leftover meat and place over low heat, stirring well. Cook until heated through, continuing to simmer until the turnovers are done, stirring from time to time.
• To serve, place the turnovers on individual serving plates and top with about 1/3 cup of the chili-cheese sauce.

CHILEAN EMPANADA

Steps:

• Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.
• Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.
• Bake in the preheated oven until golden brown, about 25 minutes.