Empanada Dough

Empanada Dough

2 ¼ cups unbleached all-purpose flour

1 ½ teaspoons salt

1 stick (1/2 cup) cold unsalted butter, cut into small cubes or SHREDDED (it’s easy to shred chilled or frozen butter with a handheld shredder)

1 large egg

1/3 cup ice water (or more if needed)

1 Tablespoon distilled white vinegar

Mix flour and salt in a large bowl. Blend in butter with your fingers until mixture is crumbly with butter pieces the size of peas.

Beat together egg, 1/3 cup water and vinegar with a fork. If mixture is having a hard time incorporating, add more water, a tablespoon at a time, until it comes together. It will be a bit shaggy at this point. Turn mixture onto a lightly floured surface and knead gently, just enough to bring dough together. Press dough out into a flat rectangle and wrap in plastic wrap. Chill for at least an hour and up to 24 hours.

Remove dough from fridge and roll out into a very flat rectangle. Using a biscuit cutter or tin can or glass or whatever, cut the dough into approximately 5-inch rounds or whatever size you prefer.

Makes about 12 pastries.

Easy Jerk Seasoning

2 Tablespoons brown sugar (or coconut sugar)

1 Tablespoon dried thyme

1 Tablespoon ground allspice

1 teaspoon salt

1 teaspoon black pepper

1 Tablespoon garlic powder

1 teaspoon cinnamon

¼ teaspoon cayenne (or more if you want it spicier!)

Mix all ingredients together in a small bowl. Store in a jar with a lid. Use generously to season pork, chicken, etc.

Jerk Pork & Veggie Filling

1 ½- 2 cups leftover cooked pork, beef or chicken, shredded or diced

2 carrots, peeled and diced small

1 medium white or red potato, peeled and diced small

1/3 of a large white/yellow onion, diced small

Jerk seasoning, to taste

2-3 Tablespoons cotija cheese (or pepper jack or cheddar or whatever you prefer)

Dice leftover meat and set aside. Saute carrots, potato and onion in a small amount of vegetable oil or olive oil or even butter. Stir in meat and sprinkle with jerk seasoning. Stir on low until mixture is heated through. Stir in cheese. Set aside to cool.

Meantime, roll out empanada dough and cut into circles. Once filling is cooled, spoon a bit into center of each circle then fold circle in half and pinch to close. You can also use a fork to seal the edges.

You can fry the empanadas in a skillet of hot canola oil a few at a time until golden brown. Drain on a paper towel. Or you can lightly oil a baking sheet, place empanadas on the sheet and spread a bit of egg/milk mixture on top, and bake at 350 until golden brown, turning at least once. I tried both frying and baking and liked both results! If you are baking them, plan on it taking 20-30 minutes, depending on the size of your empanadas and your oven. Just keep an eye on them. If you’re frying them, make sure your oil is hot (it should sizzle if you put drops of water in it) and fry only a few at a time, turning until golden brown.

You can eat this straight up or dip in salsa or avocado dip or sour cream or whatever you like!

Makes about a dozen.