They were supposed to be empanadas, but I messed up the dough. I like a little semolina in my dough with the flour, but added too much, and didn’t use enough fat, (butter… it was just a lot so I used what I had). The dough came out more like pie crust, and I wasn’t wasting 1000g of flour mix so I made little pie cups. 23 little fucking pinch pots, took forever.
I had leftover taco meat in the fridge (ground bison and ground chicken), leftover spicy beans from the freezer (pinto and bacon), and mystery chili also from the freezer, I labeled it chili, but I don’t remember what protein I stuck in there but it had dark kidney beans. Warmed them all together, added a cup or more of hand shredded cheddar, and made these.
My husband said I should have added the cheese to the top, being these were supposed to be empanadas at first, I agreed, but there was a heafty amount already in the mix, I wasn’t shredding more or over doing it on the cheese. Not bad though. Leftovers for days now.
They are the #1 snack around here, literally every store has them. Home made, all you need to know is that the dough needs to be thin, not rising at all, and you bake them fast at high temparatures, and they’re generally salty. The typical pattern is easy to achieve using thumb & index finger of both hands.
That’s similar to the shaping/baking technique used here, but this dough does contain some baking powder. I just love how nearly all humans have had some sort if culinary “stuff it into pastry” type dish.
For empanadas, you’re to roll out the dough into a circle, and place the filling inside, closing them up by folding them in half, and pinching the edges down, then to be fried or baked. My dough was not able to be rolled so this worked. This woman inspires me often, she made a proper dessert empanada here, if you’re interested in learning Mexican cooking: https://m.youtube.com/watch?v=IzLr6wBQzC8
I understand a small amount of spanish, not enough to communicate, but her skills are solid and easy to learn from.