Michelle Penrod showed us how to make versatile and delicious empanadas.

Empanada Dough

1 cup warm milk

1 tsp salt

1 Tbs baking powder

4 Tbs butter

2 ¾ cup flour

Combine milk, salt, butter, and ½ cup flour in a bowl or mixer. Then add baking powder and remaining flour until dough doesn’t stick to the sides of the bowl. Divide dough into 2 inch balls. Flatten ball out to make a circle, fill with filling and close by folding over and pinching sides with a fork or your fingers. (Make sure to seal it well!)

To cook the empanadas heat oil until it bubbles when you put a little piece of dough in. Cook empanadas in oil until golden (2-5 minutes) remove to a paper towel to cool.

Empanada filling

1 lb ground beef

1 diced onion

1 Tbs cumin

½ tsp garlic salt

½ package frozen peas and carrots

2 diced hard boiled eggs

1 small can sliced olives

Brown meat and onion together. Add spices. Drain and add peas and carrots, eggs and olives.

Other empanada fillings:

diced apples sautéed in butter, cinnamon and sugar

queso fresco

pie filling

leftover potroast or shredded chicken

berries and cream cheese