- Rating:
- Servings:
- 25 pieces (3 inch empanadas)
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 1 Onion diced
- 2 strips Anaheim Chile roasted and diced
- 2 Yukon Gold Potatoes cooked and diced
- 1 package Soy Taco
- 1 can Tomato Sauce
- 1 can El Patio Hot Sauce (yellow can)
- 3 tablespoons Canola Oil
Pastry
- 3 1/2 cups Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/2 cup Butter chilled well and cut into 1/2 inch pieces
- 1/2 cup Vegetable Shortening
- 5 tablespoons Cold Water (or more)
Directions
In a large pan, sauté onion until transparent over medium heat. Add the diced Melissa's Roasted Anaheim peppers and sauté for another three minutes. Add potatoes, sauté briefly and reduce heat to low; add the Melissa's Soy Taco. Cook until hot, approximately 3 minutes, stirring often so that the Soy Taco does not scorch. Add tomato sauce and hot sauce and let simmer over medium heat until all ingredients are warm. Can be made one day ahead. Cool before using or refrigerating.
Pastry
Mix flour, baking powder and salt in a bowl. Cut in shortening and butter until mixture resembles a coarse meal. Add enough cold water for the dough to come together and form a ball. Knead until smooth. Let rest 10-15 minutes.
Preheat oven to 400 degrees F. On a lightly floured board roll pastry to 1/8 inch thickness. Using a 5 to 6 inch cutter, punch out rounds. Spoon about 2 tablespoons of the filling in center of each. Fold pastry in half and seal edges, crimping with a fork. Bake on ungreased sheet for 15-20 minutes.
