WHITE EMPANADAS WITH SOUR CREAM DIPPING SAUCE

I totally "winged it" on this recipe but we LOVED it! The dough/crust was so flaky and the sour cream sauce was great! You could definitly use this recipe as a guide and fill the dough with anything that you love or whatever you have in the fridge! Ground beef, shrimp, veggies... whatever! After eating them, I thought they would be even better if I added potatotes or corn, or make them vegetarian with rice and beans! Experiment when you make them but just be sure that the mixture isn't too wet or the crust will get soggy! The other nice thing about this recipe is that you can make them ahead of time and freeze. When ready, bake at 350 for 30-40 minutes.

If you are in a hurry and don't want to spend the time,check out the recipe for "Mexican Pie" and use store bough crust!

Dough: (alternatively you could use a store bought pie crust but this crust is totally worth the time!)
2 1/2 cups all purpose flour
1 teaspoon season-all
1 teaspoon chili powder
1 cup butter, cold and cut into small pieces
3-6 tablespoons ice water

Filling:
2 tablespoons vegetable oil
1 lb ground turkey
1 large chicken breast (no bones or skin) cut into 1/2" peices
1 medium onion
2-3 cloves garlic
1-2 tablespoons chili powder
1 teaspoon cumin
1 chicken bouillion, crushed
1 Chipotle pepper, chopped or 1 teaspoon chipotle pepper flakes

Dip: This dip is great but you could also use salsa
1 cup sour cream
1/2 teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon chopped cilantro
1/2 teaspoon lime juice
1 teaspoon salt

Garnish:
1 roma tomato, chopped
Cilantro sprigs


To make crust:
Place flour, season-all, chili powder and cumin in bowl of food processor (or with a pastry blendser, or a fork.... however you make a pastry or pie crust) and pulse until mixed. Add butter to bowl and pulse until peas sized clumps form. Sprinkle 3 tablespoons ice water over mixture and pulse. Add one tablespoon water at a time until dough begins to form. Place mixture in saran wrap and refrigerate for at least 1 hour.

For Filling:
In a cast iron skillet (or any large skillet), heat oil over medium heat. Add turkey, chicken, onions and garlic and cook for 3-5 minutes. Add spices and continue to cook until meat is cooked and all liquid is gone. Taste and adjust spices to your liking. Cool filling.

To assemble:
Roll out dough onto lightly floured surface to about 1/4" thick. Cut out circles (size depending on how big you want your empanadas). Place meat filling on 1/2 of circle, leaving (1/2" edge to seal) and moisten 1/2 of circle. Fold circle over filling and crimp edge to seal. Repeat with remaining dough and filling.

Place empanadas on baking stone (or cookie sheet but stone helps crisp the under side). Beat egg and water with a fork and brush each empanada with eggwash. If making ahead of time, freeze on cookie sheet for 45 minutes, remove and place in ziplock bags and return to freezer until ready to bake.

Bake at 375 degrees for 25-30 minutes if fresh, 45-50 minutes if frozen or until browned.

Serve with sour cream sauce (or salsa) and garnish with chopped tomatoes and cilantro.