Empanada Madness

Delicious flaky pastry encasing savory meat, vegetables, even sweet with fruit!  What's not to love about these amazing, convenient little pies?

Basic Empanada dough   makes about 12 empanadas
2 1/4c flour
1 1/2 tsp salt
1 stick (1/2 c) very cold butter, cubed
1 egg
1/3 c ice water
1 tb Chardonnay Vinegar
Egg wash: 1 or 2 eggs beaten with a splash of milk
  Combine the salt and flour.  Cut in the butter with a fork or food processor.  Beat the egg with the water and vinegar.  Slowly mix into the flour mixture.  The dough will be a bit shaggy, that's okay.  Turn it out onto a floured surface and knead a little until it becomes smooth and elastic.  Form into a ball, wrap in plastic wrap and chill 1 hour.  (you can make this ahead and freeze it too) Roll it out to about 1/3" thick.  Cut into rounds.  (a biscuit cutter is perfect for appetizer/snack size!) Fill with your chosen filling (see below). Crimp the edges or seal with the tongs of a fork.  Deep fry until golden OR Brush with egg wash and place on a cookie sheet.  Bake them at 350 for between 12-18 minutes (times vary with ovens depending on fillings)

Fillings:
Ground meat sauted with onion, garlic and spices (Fajita-taco, Cozumel Recado Rojo, etc)
Steak marinated in lime juice with Carne Asada or Manzanillo Mexican spice
Roast veggies
Spiced cheeses: goats cheese, queso blanco, monteray jack, etc

Pineapple Empanadas
Dough: 1 c flour
1/2 c very cold butter, cubed
1/2 c very cold cream cheese, cubed
ice water
Filling: 1 c diced pineapple
1/2 c brown sugar or honey
1 tsp STM Spearmint
1 tb fresh lime juice
  Combine the flour, butter and cream cheese in a food processor.  Pulse slowly until dough comes together. If needed, add ice water a little at a time.  The dough should be fairly stiff.  Form into a ball and chill for 30 min.  Roll out to roughly 1/3" thick and cut into rounds.  Combine the pineapple, sugar and lime juice in a saucepan.  Cook over med-low until sugar melts, stirring occasionally.  Let cook for a few more minutes so that it starts to caramelize.  Remove from the heat and stir in the spearmint.  Spoon a little into the center of each dough round.  Fold over and crimp the edges to seal.  Brush with some milk or melted butter and bake at 350 for about 12 minutes.  Sprinkle with sugar or drizzle with balsamic and enjoy.