Cheddar Chili Empanadas

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  • Makes: 16 pockets
  • Prep: 45 mins
  • Rise: 20 mins
  • Bake: 20 mins 400°F

Cheddar Chili Empanadas

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Directions

The day before:

  1. Grease two large baking sheets or line with parchment paper; set aside. In a large skillet cook ground beef, onion, and garlic over medium-high heat until meat browns, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir diced tomatoes, kidney beans, chili powder, tomato paste, cumin, chipotle chile pepper, and salt into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the 1/2 cup cheese.
  2. Divide Master Dough into 16 portions. Roll or pat one portion into a 4-inch round. Spoon about 3 tablespoons of the meat-bean mixture onto one side of the dough round. Fold opposite side of the dough round over meat-bean mixture; seal edges with a fork. Transfer to a prepared baking sheet; prick top a few times with a fork. Repeat with the remaining dough portions and meat-bean mixture. Cover with plastic wrap. Chill overnight.

The day of:

  1. Preheat oven to 400 degrees F. Let empanadas stand at room temperature for 20 minutes. In a small bowl whisk together egg and the water. Brush over dough. Bake in the preheated oven for 15 to 20 minutes or until golden. Sprinkle with additional cheese. Tote in an insulated carrier or wrap container in towels and place in a cooler (without ice). Serve within two hours.

From the Test Kitchen

*Test Kitchen Tip:

For this recipe, use cilantro in the Master Dough.

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Nutrition Facts (Cheddar Chili Empanadas)

  • Per serving:
  • 185 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 30 mg chol. ,
  • 346 mg sodium ,
  • 22 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 8 g pro.
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