Empanadas

Ingredients

• 2 lbs. ground pork or beef
• 2 medium onions finely diced
• 2 jalapeño chiles minced (ribs and seeds removed for less heat, if desired)
• ½teaspoo n chili powder
• 2 cans (14.5 ounces each) diced tomatoes
• Coarse salt and ground pepper
• 1 cup fresh cilantro chopped
• 4 cups all-purpose flour plus more for dusting
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1/2 cup (1 stick) cold butter cut into small pieces
• 1 cup cold water
• 1 large egg lightly beaten with 1 tablespoon water (do not beat until ready to bake)

Instructions

1. 1
   Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
2. 2
   Add onion and jalapeños; cook until soft, 5 minutes. Stir in chili powder and tomatoes.
3. 3
   Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
4. 4
   Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
5. 5
   Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
6. 6
   To bake fresh or frozen empanadas, preheat oven to 400°. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.