FOR THE DOUGH
3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ cup cold Country Cream Butter, cut into cubes
¾ cup water
1 Egg-Lands Best egg (large)
1 tablespoon extra-virgin olive oil
2 tablespoons onion, chopped
Freshly ground black pepper
1 jalapeño, cleaned and chopped
½ cup diced tomatoes
2 cloves garlic, minced
1 cup Tillamook Sharp
1 pound ground beef (shredded chicken can be substituted)
Cheddar Shredded Cheese
1 cup Tillamook Colby Jack
1 tablespoon tomato paste
1 teaspoon oregano
Egg wash (egg beaten with water), for brushing
1 teaspoon cumin
In a large bowl, whisk together flour, salt, and baking powder. Cut butter into flour using your hands or a pastry cutter. Add water and egg and mix until dough forms. Turn dough out on a floured surface and knead until smooth (about 5 minutes).
Wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 400° and line two large baking sheets with foil.
Heat oil in a large skillet over medium heat. Add onion and cook until soft (about 5 minutes) then add garlic and cook until fragrant (1 minute). Add ground beef and cook until no longer pink (about 5 minutes). Drain fat.
Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through (about 5 minutes). Remove from heat and let cool.
Place dough on a lightly floured surface and divide in half. Roll one half to ¼” thick. Using a 5” round cookie cutter, cut out rounds. Moisten outer edge of a dough round with water and place about 2 tablespoons of filling in center and top with cheddar and Colby Jack. Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough. Place empanadas on prepared baking sheets and brush with egg wash. Bake until golden brown and filling is warmed through, about 25 minutes.