1 hr 30 mins
1 hr 30 mins
This recipe came from Cooking Light or Eating Well. It's really phenomenal, but time consuming. The dough alone is easily eaten while you're preparing it...Next time, I'll make the dough the night before so this isn't an all-day process. These are quite good and would be great for a special occasion.
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Units: US | Metric
- 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
- 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 tomato, 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
- 1Combine flour, cornmeal, baking powder, and salt in a medium bowl.
- 2Add oil and work with your fingertips until the mixture becomes crumbly.
- 3Add water and knead until dough just comes together (do not overwork).
- 4Press the dough into 2 disks and wrap in plastic wrap. Refrigerate overnight or for at least 30 minutes.
- 5Heat a medium skillet over medium-low heat. Add pumpkin seeds and cook, stirring until lightly browned and fragrant (2 to 3 minutes).
- 6Transfer to a blender or spice mill and grind to a fine powder.
- 7Cook beef or pork over medium-low heat, crumbling with a wooden spoon until no longer pink.
- 8Drain on paper towels and add onion.
- 9Cook until softened and add bell pepper and garlic.
- 10When fragrant stir in tomato, cumin, broth, vinegar, potatoes, salt, ground pumpkin seeds, and beef.
- 11Cook for 10 to 15 minutes to reduce liquid.
- 12Fold in scallions and hard-boiled egg. Let cool completely and refrigerate.
- 13Combine all ingredients for Aji sauce and cover and refrigerate for up to 2 days.
- 14Preheat oven to 350 and coat baking sheets with cooking spray.
- 15On a well-floured surface, roll out one disk at a time to 1/8" thickness.
- 16Cut circles of dough using a 4 1/2 inch round cookie cutter. It will make 24 circles.
- 17Brush egg glaze around edges of the dough circles and place 2 tablespoons of filling in the center of each circle.
- 18Fold filled circles in half and press edges together and crimp with a fork.
- 19Place on the prepared baking sheets and brush egg glaze over empanada.
- 20Bake the empanadas until golden and crisp, switching the position of the pans midway, 55 to 65 minutes.
- 21Serve warm with Aji Sauce poured inside.
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Nutritional Facts for Latin American Empanadas With Aji Sauce
Serving Size: 1 (248 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 635.7
- Calories from Fat 283
- Total Fat 31.5 g
- Saturated Fat 5.7 g
- Cholesterol 72.2 mg
- Sodium 707.1 mg
- Total Carbohydrate 72.0 g
- Dietary Fiber 5.3 g
- Sugars 7.6 g
- Protein 17.6 g
The following items or measurements are not included:
sherry wine vinegar