Prep 30 mins
Cook 40 mins
Ready, Set, Cook! Hidden Valley Contest Entry. I started making these empanadas when my children were very young and we were always on the go – from school to after school events, from the library to the ski hill, to long drives for family vacations; they are as easy to make as they are portable – a homemade meal, not junk or fast food. These empanadas are fragrant, moist, full of flavor and very adaptable to what you have on hand. We have found that they are just as good as a simple weeknight meal at the dinner table as they are on the fly.
- 4 tablespoons chopped shallots (divided)
- 3 garlic cloves (divided, two chopped)
- 2 chipotle peppers (from a can of chiles in adobo)
- 2 tablespoons adobo sauce (from a can of chiles in adobo)
- 1⁄2 cup Hidden Valley® Original Ranch® Dressing
- 1⁄2 cup Greek yogurt
- 1 lime, juice and zest of
- 4 tablespoons fresh chives, snipped with scissors
- 2 medium red potatoes, peeled and cut into 1/4 inch dice
- 1 lb ground pork
- 1 ounce Hidden Valley Original Ranch Seasoning Mix
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1⁄2 cup corn kernel
- 1 teaspoon dried oregano
- 1⁄4 cup water
- 2 pieces pizza dough
- Make the Chipotle Ranch Dipping Sauce: Chop 2 tbs. shallots and 1 clove garlic in a small food processor for a few seconds. Add a chipotle pepper and 1 tbs. of the adobo sauce and process for about 30 seconds. Add Hidden Valley Original Ranch Dressing, Greek Yogurt and the zest and juice of a lime. Process until smooth. Remove to a bowl and stir in 2 tbs fresh chives. A quick garnish of chives before serving looks great!
- Bring a small pot of water to the boil and cook diced potatoes until tender, about 5 to 8 minutes. Drain.
- Brown ground pork in a pan over medium high heat. Drain the meat and toss in a bowl with the Hidden Valley Original Ranch Seasoning Mix.
- Heat the Olive Oil in the same pan, add 2 tbs shallots and 2 tbs chopped garlic and saute for a minute. Puree a chipotle pepper with 1 tbs. adobo sauce (add a little water if needed) in a small food processor and add to the shallot mixture in the pan along with the tomato paste, corn kernels, potatoes, oregano, cooked pork and water. Cook until all ingredients are well mixed and liquid is almost evaporated. Stir in 2 tbs fresh chives and season with salt and pepper.
- Roll out pizza dough and cut into 5-inch rounds. Place 2 heaping tablespoons of meat mixture in the center of each dough round and fold over into a half moon shape. Seal edges by crimping with a fork. Bake in a preheated 425-degree oven for about 20 minutes, until golden and delicious. Enjoy with the Chipotle Ranch Dipping Sauce.