Ingredients (x6):

Dough

2 ¼ cup flour (Flour, 13.5 cups)

1 ½ tsp. salt (Salt, 4 tsp)

½ cup cold unsalted butter, cut into cubes (Butter, 3 cups)

1 large egg (Eggs, 6)

1/3 cup ice water (Ice water, 2 cups)

1 Tbsp. cider vinegar (Apple cider vinegar, 6 Tbsp)

 

Filling

2 Tbsp. olive oil (olive oil, 12 tbsp)

½ of one poblano chile, seeded and diced (poblano chile, 3)

1/3 cup fresh corn kernels (corn kernels, 2 cups)

¼ of one yellow onion, diced (yellow onion, 1.5)

1 each Roma tomato, seeded and diced (Roma tomatoes, 6)

1 clove garlic, minced (Garlic cloves, 6)

8 oz. ground beef (optional)

1 ½ tsp. tomato paste (Tomato paste, 4 tsp)

1 Tbsp+1 tsp. fresh oregano, minced (Oregano, 8 tbsp)

3 each hard-boiled eggs, peeled and chopped (Hardboiled eggs, 18)

1 each egg, lightly beaten with 2 Tbsp. water, for egg wash (Eggs, 3-4)

Canola oil for deep-frying Canola oil, as needed

 

Make it:

1. First make the dough. Whisk together the flour and salt in a bowl. Scatter the butter over the flour and cut in the butter until the mixture is fine and grainy.

2. Whisk the egg, water, and vinegar in a small bowl. Pour the egg mixture into the flour mixture and stir them together with a wooden spoon until the dough just comes together.

3. Lightly flour your work surface and turn the dough out to knead briefly until smooth. Try not to handle it too much so that it stays tender. Form the dough into a thick disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

4. To make the filling, heat the olive oil in a large skillet over medium-high heat. Then add the chile, corn, onion, tomato, and garlic. Saute for 3 minutes, then add the beef (if using) and break up the meat while stirring for 6 minutes more until the beef has browned.

5. Stir in the tomato paste and oregano and season with salt and pepper. Lower the heat to medium-low and stir in the eggs and olives, mixing well. Take the skillet off the heat, and taste for seasoning. Let this filling cool for at least 30 minutes before filling the empanadas.

6. To fill the empanadas, lightly flour a work surface, and allow the dough to sit out, uncovered, for 15 minutes before rolling it out to about 1/8-inch thick. Use a 5-6-inch round cutter to cut out as many rounds as possible. Set them aside, gather the dough scraps, and reroll into another 1/8 inch think piece to cut out more rounds.

7. Brush the entire edge of a dough round with the egg wash, then put ¼ to 1/3 cup of filling into the center of the round. Fold the dough over the filling to make a half-moon and crimp the edges together tightly with a fork to seal. Repeat to fill all the dough rounds.

8. To fry the empanadas, pour the canola oil into a deep pot so it’s up to 3 inches high and heat to 350 degrees F. Line a baking sheet with paper towels. Gently lower 3 or 4 empanadas into the hot oil and fry for about 5 minutes, until golden brown. Use a slotted spoon to transfer them to the baking sheet to drain. Serve hot!