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Latin American Empanadas (Pipian Empanadas)

These savory pastries were created by Mariana Velasquez, a Test Kitchen intern who grew up in Bogot, Colombia. From http://www.eatingwell.coml
Makes: 24 empanadas

DOUGH
3 cups all-purpose flour, (see Tips)
1 1/2 cups cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup canola oil
1-1 1/4 cups water
FILLING
1/2 cup hulled pumpkin seeds
1/2 pound lean ground beef
1 small onion, chopped
1/4 cup diced red bell pepper
2 cloves garlic, minced
1 small tomato, seeded and chopped
2 teaspoons ground cumin
1/4 cup reduced-sodium chicken broth
2 tablespoons sherry or red wine vinegar
2 cups potatoes, diced, cooked (about 8 small red potatoes) or frozen hash-brown potatoes
3/4 teaspoon salt, or to taste
2 scallions (white part only), chopped
1 hard-boiled egg, chopped
1 egg, mixed with 1/4 cup water for glaze
Aji Sauce, (recipe follows)

To prepare dough: Combine flour, cornmeal, sugar, baking powder and salt in a medium bowl. Add oil and work with your fingertips until the mixture becomes crumbly. Add water and knead until dough just comes together (do not overwork). Press the dough into two disks. Wrap in plastic and refrigerate for at least 30 minutes or overnight.

To prepare filling: Heat a medium skillet over medium-low heat. Add pumpkin seeds and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a blender or spice mill and grind to a fine powder.
Cook ground beef in a large nonstick skillet over medium heat, crumbling with a wooden spoon, until no longer pink, about 4 minutes. Drain on paper towels. Add onion to the pan and cook, stirring often, until softened, 2 to 3 minutes. Add bell pepper and garlic; cook, stirring often, until fragrant, about 1 minute. Stir in tomato, cumin, broth, vinegar, potatoes, salt, ground pumpkin seeds and the beef. Reduce the heat to medium-low; cover and cook for 10 to 15 minutes to intensify flavors and reduce liquid. Fold in scallions and hard-boiled egg. Let cool completely in the refrigerator.

Meanwhile, prepare Aji Sauce. Set aside.

To assemble empanadas: Preheat oven to 350°F. Coat 2 baking sheets with cooking spray. On a well-floured surface, roll out one disk at a time to about 1/8 inch thick. Cut circles of dough using a 4 1/2-inch round cookie cutter (see Tips). Make 24 circles altogether.

Brush egg glaze around the edges of the dough circles. Place about 2 tablespoons filling in the center of each circle. Fold filled circles in half, press edges together and crimp with a fork. Place on the prepared baking sheet. Brush egg glaze over the empanadas.

Bake the empanadas until golden and crisp, switching the position of the pans midway, 55 to 65 minutes. Let cool for 5 minutes. Serve warm, accompanied by Aji Sauce.

TIPS & NOTES

Make Ahead Tip: Prepare through Step 6, place on a baking sheet, cover with plastic wrap and freeze until solid. Transfer to a plastic storage bag and freeze for up to 2 months.

Tips: You can use 1 cup whole-wheat pastry flour to replace 1 cup all-purpose flour.
If you don't have the right-sized cookie cutter, an empty 28-ounce can or plastic lid will also work.

Per empanada: 205 calories; 9 g fat ( 1 g sat , 5 g mono ); 15 mg cholesterol; 25 g carbohydrates; 6 g protein; 2 g fiber; 235 mg sodium; 144 mg potassium.

Aji Sauce

A piquant South American sauce, aji complements almost any dish in which plain hot sauce might be used.

10 scallions, (white part plus 1/2 inch of green), very finely chopped
2 serrano chiles, or jalapeno peppers, seeded and finely chopped
2 tablespoons chopped cilantro
1/2 cup distilled white vinegar
1/4 cup lime juice
1/2 teaspoon salt, or to taste

Combine scallions, chiles, cilantro, vinegar, lime juice and salt to taste in a small bowl.
Cover and refrigerate for up to 2 days.

Per serving: 19 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 5 g carbohydrates; 0 g protein; 0 g fiber; 54 mg sodium; 22 mg potassium.