A.m. Empanadas Recipe

Make the dough

In a large bowl, whisk together 3 cups flour, 1/2 cup cornmeal (if using), 1 tsp kosher salt and 1 tsp sugar. Add the cold cubed butter (10 tbs) and 2 tbs cold shortening. Using a pastry cutter or your fingertips, cut the fats into the dry ingredients until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Drizzle in the ice water (1/2 cup) a few tablespoons at a time, stirring with a fork until dough just comes together; you may not need all the water. Gather dough into a ball, divide into 2 disks, flatten slightly, wrap tightly in plastic, and refrigerate for at least 30 minutes (up to 2 days).

Roll & cut

On a lightly floured surface, roll one dough disk to about 1/8" thickness. Use a 4.5–5 inch round cutter (a small bowl works) to cut circles. Re-roll scraps gently to cut more rounds. Keep rounds covered so they don't dry out. You should get about 12–14 rounds total; yields 12 empanadas.

Egg wash

Beat 1 egg with 1 tsp water in a small bowl and set aside for sealing and glazing empanadas.

Sauté vegetables & bacon

Heat 1 tbs olive oil in a skillet over medium heat. Add 1/2 cup finely diced yellow onion and 1/2 cup diced red bell pepper. Cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the chopped cooked bacon (4 slices) and cook 1 more minute to combine flavors. Transfer mixture to a bowl and let cool slightly.

Scramble eggs

In a bowl, whisk 6 eggs with 1 tsp salt and 1/2 tsp black pepper. Reduce skillet heat to medium-low, add a touch of oil or nonstick spray, pour eggs in, and cook gently, stirring, until just set but still moist—remove immediately to avoid overcooking. Let eggs cool slightly, then stir in the sautéed onion/pepper/bacon mixture, 1 cup grated cheddar, and 2 tbs chopped cilantro. Taste and adjust seasoning.

Portion filling: place about 2–3 tablespoons of filling in the center of each dough round (avoid overfilling). Brush the dough edge with the egg wash, fold the dough over to form a half-moon, press edges to seal, and crimp with a fork or roll-and-tuck edge to create a decorative seal. Place empanadas on a baking sheet lined with parchment.

Bake option (recommended for ease)

Preheat oven to 400°F (200°C). Brush tops of empanadas with egg wash. If desired, brush lightly with 1–2 tsp of vegetable oil for extra crispness. Use a sharp knife to make a small vent in each. Bake on the middle rack for 18–22 minutes until golden brown and crisp. Remove and cool on a rack for 5 minutes before serving.

Fry option (crisp exterior)

Heat 1/2 cup vegetable oil in a heavy skillet to 350°F (175°C). Fry empanadas in batches, seam-side up, 2–3 minutes per side until deeply golden, turning carefully with tongs. Transfer to a paper towel-lined tray to drain. Let rest 2–3 minutes before serving.

While empanadas cook, combine 1 cup sour cream, 1/4 cup mayonnaise, 2 tbs fresh lime juice, 1 tsp lime zest, 1/4 tsp garlic powder and 1/4 tsp salt in a small bowl. Whisk until smooth. Taste and adjust with more lime or salt as desired. Chill until ready to serve. The crema will be cool and tangy to contrast the warm empanadas.

Make the chili salt by mixing 1 tsp smoked chili powder, 1/2 tsp fennel pollen or 1/2 tsp smoked paprika (optional), and 3/4 tsp flaky sea salt in a small bowl. Taste and adjust spice-to-salt ratio to preference. Sprinkle a light pinch of the chili salt over each empanada just before serving, or serve the chili salt on the side for diners to add to taste.

Serve: arrange empanadas on a platter with a small bowl of lime crema for dipping, lime wedges, and a small dish of chili salt. Makes about 12 empanadas (serves 4).