Pork Empanadas

Filling

• Vegetable oil
• 1 1/4 pounds flooring pork
• 1 exiguous yellow onion, diced
• 2 poblano peppers, diced
• 2 ears corn, kernels decrease off cob
• 2 medium ripe heirloom tomatoes, diced
• 1 jalapeño, minced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons flooring coriander
• 1 teaspoon flooring cumin
• 1/2 teaspoon dried oregano
• ~1 cup shredded monterrey jack cheese
• 1 egg, crushed
• Kosher salt and freshly flooring dusky pepper

Dough

• 4 1/2 cups flour
• 1 tablespoon kosher salt
• 2 sticks (1 cup) chilly unsalted butter, diced
• 2 tremendous eggs
• 2/3 cup ice water
• 2 tablespoons distilled white vinegar

Cook Mode

Prevent your hide from going dusky

Dough

1. Sift flour and salt into an incredible bowl. Work the butter into the flour the utilization of your fingers or a pastry blender till it resembles a low meal.
2. In a separate bowl, beat collectively the eggs, water and vinegar. Tear into the dry mixture unbiased steady till it’s incorporated.
3. Flour your fingers and the work surface. Flippantly knead the dough as soon as or twice, decrease it in half of, and fabricate into two flat discs. Wrap every disc in plastic wrap and refrigerate for on the least 1 hour.

Filling and assembly

1. Heat 1 tablespoon vegetable oil in an incredible pan over medium high heat. Add the flooring pork and cook till browned. Season with salt and pepper and switch to a plate.
2. Decrease the warmth to medium and add one other tablespoon of oil to the pan. Add the onion, season with salt and cook for a couple of minutes, till softened. Add the poblanos and corn kernels; cook for about a more minutes. Add the tomatoes, jalapeño, garlic and a expansive pinch of salt, stirring till the tomatoes start to start their juices. Add the chili powder, coriander, cumin and oregano, trudge for a minute and pick some distance off from the warmth. Model and modify seasonings if wished.
3. Preheat oven to 425 levels F and line two baking sheets with parchment. Use a disk of dough from the fridge and decrease into 12 equal pieces. Roll every fragment out to a 5-6″ circle. Speak one of the famous filling in the center of every and every circle (I musty a scant customary ice cream scoop). Top with a worthwhile pinch of cheese and fold the circle in half of, pinching the brink to shut. Switch folded empanadas to a baking sheet. Repeat with the 2nd disc of dough.
4. Brush the empanadas with the crushed egg and sprinkle the tops with flaky salt. Bake for roughly half-hour, till the tops are golden brown.