AWARD-WINNING LEYNIA’S LEGENDARY EMPANADAS BY JOSE ICARDI

INGREDIENTS NEEDED

Dough

• 3 cups all-purpose flour
• ¼ to 1/2 teaspoon salt
• 6 oz unsalted butter (1 stick of butter = 4 oz)
• 1 egg
• 1/4 cup to 1/2 cup water or milk (adjust as needed to obtain a soft and smooth dough)

Filling

• 4 oz unsalted butter
• 4 oz all-purpose flour
• 30 oz milk
• 16 oz swiss cheese
• 10 poblano chiles
• 26 oz corn
• 1 teaspoon salt

PREPARATION

Dough

• Mix the flour and salt in a food processor.
• Add the butter and pulse.
• Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms
• To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.
• Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
• Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (it doesn’t need to be perfectly round)–if you have a tortilla press you can use it to flatten the dough balls.
• Use immediately, or store in the refrigerator/freezer to use later

Filling

• In a sauce pot add the butter and allow to melt.
• After it melts, add in the flour a little at a time and mix until all is incorporated.
• Allow to cook for a few minutes.
• Add the milk little-by-little until the flour cooks.
• Add the cheese and allow to melt.
• Remove from the heat and add the poblanos (peeled).
• Sauté the corn and add to the mix as well.

FINISH AND PRESENTATION

• Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls.
• Roll each piece into a 4 1/2-inch circle.
• Lay circles on a baking sheet lightly dusted with flour.
• Moisten outer edge of each round with water.
• Put about 2 tablespoons filling in the center of each round.
• Wrap dough around filling to form empanada, pressing edges together.
• Fold edge back and finish by pinching little pleats or crimping with a fork.
• Heat oven to 375 degrees or in the deep fryer at 375 degree if you like to deep fry the empanada 
• Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart.
• Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes.
• Serve warm.

“Smoky Water” with Dos Hombres Mezcal

Instructions & Ingredients

• 2oz Dos Hombres Mezcal
• 1oz lime 
• .75 oz serrano simple syrup
• Muddle 4 watermelon pieces 
• Shake with cilantro 
• Black salt rim
• Lime garnish