Smokey Fireworks Empanadas
  • For Cheddar Cheese Pie Crust:
  • 1-1/2 cups cake flour
  • 1 cup all-purpose flour
  • 1 teaspoon table salt
  • 8 Tablespoons unsalted butter, chilled
  • 6 Tablespoons solid vegetable shortening (Crisco), chilled
  • 5 or 6 Tablespoons ice water, as needed
  • For Filling:
  • 1 pound very lean ground beef
  • ¾ cup Silver Palate Smokey Fireworks Sauce, or your favorite smokey, spicy barbecue sauce
  • 1 egg, beaten with 1 Tablespoon water, for sealing crust
  • Extra sauce for dipping
  1. For Crust: Sift the two flours and the salt together in a mixing bowl. Add the chilled butter and shortening, cutting into dry ingredients with a pastry blender and working until mixture resembles coarse meal. Sprinkle on ice water 2 or 3 Tablespoons at a time and toss with a fork. Add cheddar cheese and toss with a fork enough to incorporate. Turn dough out onto work surface, and using the heel of your hand, smear dough away from you, about ¼ of dough at a time. Scrape it up into a ball and wrap in waxed paper. Chill in refrigerator for about 2 hours.
  2. For Filling: In a skillet over medium heat, saute beef until browned. Drain and discard any fat. Stir in barbecue sauce. Preheat oven to 400 degrees. On a lightly floured surface, roll out pastry to a 24-by-20" rectangle. Cut into 3-inch circles. Spoon 1 to 2 Tablespoons filling into the middle of each circle. Brush edges of dough with the egg-water mixture and fold over dough over filling. Press edges with the tines of a fork to seal. Brush each all over with the egg mixture. Puncture tops with a fork or tip of knife to allow steam to escape. Repeat with leftover dough scraps, Place empanadas on 2 lightly greased baking sheets or line with parchment. Bake for 15 minutes or until golden brown. Warm additional sauce for dipping and pass separately. Serve hot. Makes about 3 dozen,.
Recipe by The Culinary Cellar at