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Ancho Chili Beef Empanadas

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Who doesn’t love food that you can hold in your hand?  The beauty of empanadas is that the rich, buttery dough can be filled with almost anything – sweet or savory. Our Ancho Chili Powder is mild-medium in heat and adds magnificent depth to the beef and vegetable filling we chose. Ancho chiles have a wonderful, darkly sweet flavor, so we added a little Alderwood Smoked Salt for just a touch of smoky contrast. They can be served either hot or at room temperature; we like ours with salsa, sour cream and a Hibiscus Margarita.

Ancho Chili Beef Empanadas

 


 6 Comments

  1. nancy tibeau says:

    can i use phyllo dough for empanadas ?

    • Sherrie says:

      Yes, you can use either phyllo dough or puff pastry for empanadas. Make sure that the filling is cool before you fill them, and then follow the baking instructions on the package.

  2. Elina Kasman says:

    Can I freeze them before baking, for fresher taste afterwards? In that case, should I thaw them out completely prior to baking, or partially, or not at all?

    • Sherrie says:

      You can freeze them before baking – just allow for a longer baking time. I would bake them frozen, not thawed. You can also “par-bake” them, by cooking them half-way. This will cut down on the final baking time. Since the filling is cooked before you make the empanadas, all you really need to be concerned about is the browning of the dough and that the empanadas are hot all the way through. Enjoy!

  3. Nanci says:

    How much ice water do you put in the dough?

    • Sherrie says:

      Sorry about that. When WordPress updated their format, it changed some of the numbers in older recipes to question marks. I’ve found the original recipe and the amount should be 2/3 cup of ice water. I’ve also updated the recipe, so it should be all good now. (By the way – these were delicious! And a great thing to freeze, too, for lunches or snacks…)

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