LATIN AMERICAN EMPANADAS WITH AJI SAUCE

Latin American Empanadas With Aji Sauce image

This recipe came from Cooking Light or Eating Well. It's really phenomenal, but time consuming. The dough alone is easily eaten while you're preparing it...Next time, I'll make the dough the night before so this isn't an all-day process. These are quite good and would be great for a special occasion.

Provided by AmyZoe

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 26

Ingredients

3 cups flour
1 1/2 cups cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup oil
1 1/4 cups water
1/2 cup hulled pumpkin seeds
1/2 lb ground beef or 1/2 lb pork
1 small onion, chopped
1/4 cup diced red bell pepper
2 garlic cloves, minced
1 small tomatoes, seeded and chopped
2 teaspoons ground cumin
1/4 cup low sodium chicken broth
2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
2 cups diced cooked potatoes or 2 cups frozen hash browns
3/4 teaspoon salt
2 scallions, chopped (white part only)
1 hard-boiled egg, chopped
1 egg, mixed with 1/4 cup water for glaze
10 scallions
2 green serrano chilies or 2 jalapeno peppers, seeded and finely chopped
1/2 cup distilled white vinegar
1/4 cup lime juice
1/2 teaspoon salt

Steps:

Combine flour, cornmeal, 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 2 disks and wrap in plastic wrap. Refrigerate overnight or for at least 30 minutes.
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 beef or pork over medium-low heat, crumbling with a wooden spoon until no longer pink.
Drain on paper towels and add onion.
Cook until softened and add bell pepper and garlic.
When fragrant stir in tomato, cumin, broth, vinegar, potatoes, salt, ground pumpkin seeds, and beef.
Cook for 10 to 15 minutes to reduce liquid.
Fold in scallions and hard-boiled egg. Let cool completely and refrigerate.
Combine all ingredients for Aji sauce and cover and refrigerate for up to 2 days.
Preheat oven to 350 and coat baking sheets with cooking spray.
On a well-floured surface, roll out one disk at a time to 1/8" thickness.
Cut circles of dough using a 4 1/2 inch round cookie cutter. It will make 24 circles.
Brush egg glaze around edges of the dough circles and place 2 tablespoons of filling in the center of each circle.
Fold filled circles in half and press edges together and crimp with a fork.
Place on the prepared baking sheets and brush egg glaze over empanada.
Bake the empanadas until golden and crisp, switching the position of the pans midway, 55 to 65 minutes.
Serve warm with Aji Sauce poured inside.