- 2 lbs. ground pork or beef
- 2 medium onions finely diced
- 2 jalapeño chiles minced (ribs and seeds removed for less heat, if desired)
- ½teaspoo n chili powder
- 2 cans (14.5 ounces each) diced tomatoes
- Coarse salt and ground pepper
- 1 cup fresh cilantro chopped
- 4 cups all-purpose flour plus more for dusting
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1/2 cup (1 stick) cold butter cut into small pieces
- 1 cup cold water
- 1 large egg lightly beaten with 1 tablespoon water (do not beat until ready to bake)
- Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
- Add onion and jalapeños; cook until soft, 5 minutes. Stir in chili powder and tomatoes.
- Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
- Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
- Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
- To bake fresh or frozen empanadas, preheat oven to 400°. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.
Nutrition InfoPer serving: 565 calories; 23.6 grams fat; 32.3 grams protein; 53.9 grams carbohydrates; 2.9 grams fiber (serving size is 1 empanada)