When we were in Chile Empinadas were everywhere!!! However all the ones me and Eddie had the opportunity to try were full of either onions, hard boiled egg, or had a weird olive still with the pit on the inside. The Crust was always the best part and I knew I could make fillings both me and Eddie would like . . . so when my brother was in town this week we decided to take on the challenge of making our own and it was well worth it!!

The Dough 
(recipe from epicurious.com)
2 1/4 cups unbleached all-purpose flour
1 teaspoons salt
1 stick (1/2 cup) cold butter, cut into 1/2-inch cubes
1 large egg
1/3 cup cold water
1 tablespoon distilled white vinegar

1) Mix Flour, Salt and Butter untill mixture is "sandy"
2) Add egg, water, and vinegar and mix untill it forms a ball
3) Refrigerate for at least 1 hour

The Fillings
I used 3 different meats for my fillings but you can use whatever you want
**Spicy Taco Ground Beef
**Chipotle Garlic Ground Turkey
**Cajun Chicken
NOTE: I also added a little cheese to the meat to keep it all together

Putting it all Together
1) Pre Heat Oven to 400 degrees
2) On a floured surface roll out dough so that it is pretty thin then cut into circles (with cookie cutter) or squares -- I got about 20
3) Add a spoonful of each filling into each piece then fold up and crimp the edges
4) Poke holes into the top of each empinada for steam
5) Place on a baking sheet sprayed with oil and cook for 20-25 minutes


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