Are you of legal drinking age?
Our pork chile empanadas are so flaky and delicious you'd never guess they're gluten-free. Mix up a batch of these and you'll be the talk of the party.
2 1/4 cups Blackbird Bakery Pie & Pasta Blend (+ more for rolling out)
2 sticks unsalted butter, diced
2 large eggs
1 lb (454 g) ground pork
1 (4.5 oz/130 g) can of diced spicy (or mild) green chilies
1 1/2 tsp paprika
1 tsp kosher salt, plus more to taste
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
1 Tbsp peanut oil (or other high heat oil)
half of a medium onion, minced
1 (4.5 oz/130 g) can black olives, drained and minced
1/4 cup (35 g) golden raisins (optional)
1/4 cup (60 g) tomato paste
In a stand mixer with the paddle attachment, combine Blackbird Bakery’s Pie & Pasta Blend with the cold diced butter and mix on low until the contents looks like damp cornmeal.
Add the eggs and Tito’s Handmade Vodka, mixing just until the dough comes together and is sticking to the sides of the bowl and the paddle.
Turn dough onto a counter that has been lightly dusted with additional Pie & Pasta Blend.
Knead until the dough is smooth, wrap in plastic, and refrigerate for a few hours or overnight for the best results.
Heat a large skillet with the peanut oil until nice and hot. Add the ground pork, onion, salt, pepper, and spices. Cook until the pork is done cooking (yes, try a spoonful!) then add the black olives, raisins (if using), and the tomato paste.
Stir to combine, then remove from heat.
Preheat oven to 375 degrees and line a couple of cookie sheets with parchment paper.
Now, form your empanadas.
Remove the dough from the fridge, dust your counter with more Pie & Pasta Blend, and begin kneading your dough just until it is pliable but still very cold.
Roll the dough out until it is at least 1/4-inch thick. Cut out 4-inch rounds (or larger, depending on how many you want to make). Repeat until all of your dough has been used. We like to put the unbaked rounds on a large plate in the fridge so they don’t get too soft in the hot kitchen.
Place 3-4 rounds on your cookie sheet and then fill half of each round with the pork filling. Brush the edges of the dough with water, then fold the dough in half, being sure to line up the edges. Press the edges down with your fingers, then do so with a fork for an extra tight seal. Repeat until all of your empanadas are filled. You may need to bake off a few batches.
Bake at 375 degrees for 15-20 minutes or until golden brown.
Serve with a selection of salsas or all on their own.
Serves 12 comfortably.