As it turned out, we had some pie dough in the fridge needing to be used and when I asked Bev what size cookie cutters she had for it, she said “why not use our empanada maker” – we have an empanada maker? I got them out and discovered we have one that's smaller than I wanted and one that’s larger than I wanted but I went with it.
2 refrigerated pie crusts
Mix the last 5 ingredients in a separate bowl then mix with the meat mixture.
Use the bottom of the empanada maker to cut the dough then put it on top of the maker and brush the edges with water. Lay in one poblano and top with the meat mixture - 1/3 cup for this 6” size. this was the first one and I used 1/2 cup which squished out and cracked the crust - the left one on the plate.
For baked ones, brush both sides with butter and bake at 375* until crust is a golden brown. We served it with a little jarred salsa.
We were too full to try the fried ones and saved them for St. Patrick's Day breakfast. We nuked them for about 30 seconds to take the chill off, then deep fried at 365* until golden brown - about 5 minutes.
While the baked one was good and no doubt healthier, it wasn't in the same league with the fried one, so I'll cut my fat calories somewhere else. It didn't need any sauce and the filling was killer, as I thought it would be. For some reason my poblanos were unusually hot last year and no other heat was required - it lit my mouth up pretty good, partially because the ripe ones are always hotter.
This amount of meat mix and dough will make six 6" empanadas - I made five for reasons I won't go into. The maker worked great and I will definitely use it again and try the smaller one for raviloi.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Baby Let Me Be Your Salty Dog
Two years ago: The Final Mushroom Meal
3/16 & 3/17/2012 meal dates