Baked Picadillo Empanadas

Preparation

1. In large bowl, stir together flour, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.
2. On floured work surface, knead dough 10 to 20 times or until smooth, adding additional flour as needed. Divide dough in half; shape into flattened rounds. Wrap each flattened round in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold yet pliable.
3. Meanwhile, cook beef, Sauce, Seasoning, water, and potatoes as directed on box. Refrigerate until thoroughly cooled.
4. Heat oven to 400°F. Using floured rolling pin on work surface sprinkled lightly with flour, roll one round of chilled pastry 1/16-inch thick. Using 5-inch round cutter, cut out circles. Refrigerate any leftover dough scraps to use for later rolling.
5. On center of each dough circle, place 2 tablespoons cooled beef filling. Top with about 1 teaspoon shredded cheese. Brush egg all around edge of circle.
6. Fold dough in half over filling, gently stretching dough to cover filling. Press to seal edges of empanada with fork. Place on cooking parchment paper-lined large cookie sheet. Brush top of empanada with egg.
7. Bake 20 to 25 minutes or until golden brown. Cool 2 minutes on cookie sheet; remove to cooling rack. Cool 10 minutes. Meanwhile, repeat steps on assembling and baking empanadas with second half of refrigerated dough and refrigerated filling. Serve with crema and pico de gallo.

Tips

• Make ahead and freeze empanadas for baking later — freeze in airtight container in a single layer with waxed paper in between. Bake as directed, increasing bake time 5 to 7 minutes or until golden brown.
• Keeping the dough cold and working with one piece of dough at a time makes rolling easier.
• This quick scratch dough is easy to work with and provides a great, flaky texture.
• Keep empanadas in the refrigerator while waiting to bake so dough keeps its flaky texture.
• Oaxaca cheese is a semi-soft cheese that melts really well and can be found in the cheese aisle of most supermarkets. Shredded mozzarella cheese can be substituted as well.

Nutrition Information