- Heat oven to 350°F.
- Heat oil in large pan and saute onion and garlic until it is translucent.
- Add the ground chuck and ground pork and keep stirring while it is cooking so that it is not lumpy.
- After the meat is cooked, drain off all the liquid that has accumulated.
- Then stir in the chopped peppers, chili powder, and tomato paste, salt and pepper.
- Let this mixture cool off or you'll mess up the pastry.
- While this is cooling, make the pastry. [If you are doing it from scratch, make it three separate times or it won't turn out right. If you opt for the nineties method, make one box at a time]
- Divide each ball of dough in half, so you will have six balls of dough.
- Keep the ones you are not working with covered with a dish towel or it'll dry out.
- What you have to decide now is what size empanada you want.
- For an appetizer size, i use a mug with a 3" diameter.
- For the normal size you'll want something that's either 5 or 6 inches.
- I have used a saucer for this and cut around it.
- Roll each ball out to the thickness for a pie crust.
- Cut out your circles and stack them.
- In a small bowl or cup, mix the egg yolks with 1 tbsp of water.
- On one half of the circle spoon on some of the meat mixture.
- Moisten the edges with water and seal with a fork.
- Brush the tops with the egg yolk.
- Place on a non-stick cookie sheet (if not a non-stick, rub a little Crisco on the pan).
- Bake for 25–30 minutes, or until golden brown.
- Makes approx.
- 4 dozen appetizer size or approx. 2 dozen of the other size.
- These freeze great and since you have to be in kitchen anyway, make a lot and then you'll have plenty to enjoy at a later time!.
- The Tabasco gets sprinked on the empanada as you munch away.