Ingredients
- 1 1/2 C diced cooked steak
- 1 small can of Hatch chiles
- Salt and pepper
- 1 t lime juice
- Vegetable Medley (combine all, sauté until cooked, set aside)
- 1/2 C small diced sweet potato
- 1/4 C diced red onion
- 1/4 C diced mushrooms
- 1/2 C small diced asparagus
- 3 T butter
- Salt and pepper
- 1/4 t ground cumin
- 1/4 t cumin seeds
- 1/4 t hot pepper flakes
- For both: 1 C shredded pepper jack cheese to add to filling
- The Dough (This is enough for 1 batch. If you make both of the above fillings, you will need 2 batches. I recommend that you make separate batches to avoid drying out.)
- 1/2 C tapioca starch
- 1/2 C cassava flour (alternatively, you can use 1 C of either of the above.)
- 1 t xanthan gum powder
- 1/2 t salt
- 1 T olive oil
- Up to 1 C boiling water
- Olive oil for rolling out dough
- Frying
- 2-3 C peanut oil or coconut oil (2 inches in a pot)
Directions
-
Assembly and Frying
- Roll a piece of dough on an oiled board. Dip your fingers into the oil and moisten the dough and roller if needed prior to rolling. Make a circle of about 4 inches of dough.
- Put 1 T or so of filling onto the dough. Top with shredded jack cheese.
- Fold over in half. Press down to seal, cutting away extra dough to make a nice half circle. Use a fork to crimp the edges.
- Poke fork into top to make holes.
- Set aside until you have one batch.
- Heat oil (test with a piece of dough to gauge heat) and fry empanadas in batches. Do NOT crowd them. You may just be able to do 3 at a time.
- Fry until browned a bit. These will not brown up like regular flour empanadas. But they will get crispy and golden. If you are waiting for them to get really brown, they will likely be overdone (and, yes, like shoe leather).
- Drain on paper towels.