EMPANADAS - crispy and easy to make

ground meat

🥗Healthier: lean ground turkey

💰Cheaper: ground beef

Turkey is lower in fat, while beef is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be cheaper.

Start by adding 1 1/4 cups of all-purpose flour into the food processor.

Add some salt and 1/2 teaspoon of baking powder to the flour.

Cut 1 stick of cold butter into small cubes and add it to the food processor.

Pulse the mixture until it looks straggly.

Add 1 whole egg to the mixture.

Through the feeder tube, add cold water a little bit at a time until the dough forms a ball.

Once the dough forms a ball, take it out and roll it on a floured countertop for a few minutes.

Cover the dough with cling film and let it rest for at least half an hour.

Prepare the workspace by organizing tools: extra flour for rolling, a cookie cutter, a rolling pin, a chopping board, and a bowl with egg wash mixture.

After resting, roll out a portion of the dough and cut it into circles using the cookie cutter.

Brush one side of each circle with the egg wash mixture.

Fill each empanada with the prepared Mexican pulled chicken filling and some fresh corn.

Fold the empanada over and press the edges tightly to seal them.

Use a fork to crimp the edges for a rustic look.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens