Easy Cheesy Chili Empanaditas
This is an amazing dish. The pastry is so light and buttery that it nearly melts in your mouth, and the cheese combined with the chilies is a remarkable flavor. They can be an appetizer for a Cinco de Mayo celebration, or a delicious and savory treat for lunch.
Ingredients
Method
- Preheat oven to 400°F.
- Shred cheese.
- Mix together the cheese and the diced green chilies. Set aside.
- Mix flour and salt. Cut butter into flour mixture until it resembles fine crumbs.
- Add water and stir, starting with 4 tablespoons and then adding 1 tablespoon at a time just until a ball of dough forms.
- Put on floured surface.
With a Turnover Tool
- Roll out to about a 12-inch circle, about the same thickness as a pie crust.
- Using a 3-inch turnover tool, cut out a circle.
- Place dough on tool.
- Spoon 1 teaspoon chili/cheese mixture onto the center of the dough.
- Brush edge with water.
- Fold over and seal.
- Place on ungreased baking sheet.
Rolling by Hand
- Take a ball of dough about the size of a large gum ball.
- Roll it into a 3-inch circle.
- Place 1 teaspoon chili/cheese mixture in the center of the dough.
- Brush edge with water.
- Fold the dough over.
- Crimp the edges with a fork.
- Place on an ungreased baking sheet.
To Finish
- Lightly beat egg and 1 tablespoon water.
- Brush empanaditas with egg.
- Sprinkle with chili powder.
- Bake in 400°F oven for 13 minutes or until nicely browned.
- Serve with sour cream.
Nutrition
Notes
Yield is 16 to 18, depending on how you roll your dough. Very high in vitamin A.
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