Empanadas are some of my most favorite pocket foods. My son is one of the pickiest eaters and this boy will tear up some empanadas. If I snuck a veggie in it he would never know. So now that I have figured out his weakness, I also make extra to stick in the freezer.
Here’s the recipe for the empanada dough:
4 cups all purpose flour
1 stick + 6 tablespoons cold unsalted butter, cut into cubes
2 teaspoons salt
½ cup warm water (I ended up needing a full cup)
1 egg, at room temperature and whisked
After you form them with the meat bake them in the preheated oven at 375 for 25-35 min.
Filling:
1 lb ground meat
2 tsp cumin
1 tblsp garlic powder
Salt and pepper
Diced tomato
½ diced white onion
½ tsp cayenne pepper
Canning chicken stock
I used quart size jars. You will need to pressure can your broth. Make sure your pot is safe and ready to go. I pressure can mine at 11 lbs because I live below sea level. Depending on your altitude your pressure per pound may vary. After I have vented my canner for ten min and am able to put my weight on the top of the lid I watch the pressure climb to 11 lbs. Once we are at 11 lbs I set my timer to 25 min for my quarts. Pints are usually less time. After your time is up turn off your burner and let the pressure completely fall. I will even wait several hours after that to remove the lid so I won’t risk getting a steam burn. Once it’s safe to open the lid, remove the jars and place on to a padded mat or towel and let rest over night. Remove the ring to store. Jars should last two years or more.
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