Empanadas

I'm not sure you can ever go wrong with a flavorful meat filling stuffed in an easy to eat package. Yak makes the perfect meat for this filling, being so tasty and lean, but you could use any ground meat that interests you. The filling comes together quickly, the dough is friendly, and they fry OR bake, whichever suits your preference. 

Empanadas
Yield: about 8, depending on the size of your empanadas

1 pound ground yak or other meat
1/2 cup minced onion
1/4 cup fresh or canned chopped chili peppers
1 clove garlic, minced
3 TBS tomato paste
2 tsp cumin
1 TBS chili powder
1 tsp smoked paprika
1 tsp salt

For the dough:
2 cup flour
1 tsp salt
1/4 cup softened butter
1 egg
6 TBS warm water

shredded cheese, for assembly
egg yolk and 1 TBS water, for egg wash, if baking

Before cooking the filling, mix the dough. Knead for just a minute or two, until the dough is stretchy and no longer sticky. Let rest for one hour, if possible.

Brown the meat, onions, peppers, and garlic over medium heat until cooked through and vegetables are tender. Add the remaining ingredients and stir thoroughly to combine. Taste to be salt is to your preference. Let cool.

You can either portion the dough into 8 portions and then roll them out about 3/8" thick and fill and crimp them by hand, or you can use an empanada maker, which cuts and then folds and presses the dough together. I have to admit, I do like the empanada makers, but it is an additional gadget, which is nice but not necessary. Be careful not to overfill your empanadas, especially if you plan to deep fry them. Be sure to add some shredded cheese before folding them over and crimping them closed. 

If baking, preheat the oven to 375F. Brush the tops of the empanadas with the egg wash, prick a couple of times with a fork, and bake until beautifully golden, about 15-20 minutes. 

If frying, preheat a few inches of oil in a heavy-duty pot to 370F. If frying, do not use the egg wash. Fry a few at a time, flipping occasionally, until the float and then are also nicely golden. Let drain on a paper towel. 

Baked Empanada

Fried Empanada