Enter the empanadas.
These little beauties were perfect! I could make them in advance and freeze them, and just bake them the day of the party! I decided on two different types: Chorizo-potato and chocolate-banana. The chorizo ones I chose because they were a little more appropriate for the theme, and the chocolate ones just looked too good to leave behind.
- I had way more filling than I needed. I made three batches of dough, and I still had about 3/4 cup of banana filling, and about 1 1/2 cups of chorizo filling left over. I'm guessing this is because i made them small. I stuffed as much filling in them as I could, and I was happy with the crust to filling ratio. I may freeze the extra chorizo filling to use later. The banana filling is destined for some oatmeal.
I used the same dough for both types, and it is a good general-use empanada dough:
Source: Tyler Florence
1 1/2 cups all-purpose flour
1 cup masa-harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
In a large bowl, sift together the flour, masa-harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
I recommend that if you let the dough chill for more than 30 minutes, you should let it hang out on the counter for a bit before using it. It is pretty hard to work with when it's really cold.