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Easy Cheesy Chili Empanaditas

Posted by Hallee on May 5, 2010 in entrees, Hallee's Galley, Holiday fare, Mexican, Recipes, Snacks, starters |

Easy Cheesey Chili Empanaditas

This is an amazing dish.  The pastry is so light and buttery that it nearly melts in your mouth.  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:

2 cups whole wheat flour (I used soft white wheat berries)
1 tsp Kosher or sea salt
10 TBS cold unsalted butter (that’s ½ cup plus 2 TBS)
5-6 TBS cold water
¾ cup shredded Havarti cheese with jalepeno peppers
1 7-ounce can diced green chilies
1 egg
1 TBS water
chili powder

SUPPLIES:

2 bowls
pastry cutter or fork
spoon
pastry brush
baking sheet

PREPARATION:

Preheat oven to 400° degrees F

Shred cheese.

DIRECTIONS:

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 TBS and then adding one TBS at a time just until a ball of dough forms.

Put on floured surface.

You have two options for the next few steps.

OPTION ONE:    I have a turnover maker tool – so, if you have a similar tool, follow these instructions:

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 tsp chili/cheese mixture onto the center of the dough.

Brush edge with water.

Fold over and seal.

Place on ungreased baking sheet.

OPTION TWO:  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 tsp 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.

Lightly beat egg and 1 TBS water.

Brush empanaditas with egg.

Sprinkle with chili power.

Bake in 400° degree oven for 13 minutes or until nicely browned.

Serve with sour cream.

YIELD:

16-18, depending on how you roll your dough

NUTRITION: ~*~
Very high in vitamin A NUTRITION FACTS:
~*~
NOTES:

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?


I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

 

Hallee


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