I don't really feel like writing a post.  I've been trying to write it for a couple of days but I can't think of anything to say.  I wanted to make empanadas so I made empanadas, and that is pretty much the whole story.  There are three different parts to making empanadas. Well, really two, with an optional third.  You have to have the dough and the filling and then you can have a dipping sauce, or just use a pre-made sauce like salsa. Now onto the recipe:

Pique Sauce 

• 6 green onions
• 3 cloves garlic
• 1/4 cup lemon juice
• 1/4 cup basil
• 1 tsp cumin
• 1/8 cup sugar
• 1/2 cup white vinegar
• salt to taste

 Directions

1. Mince green onions, garlic and basil
2. Mix with the rest of the ingredients
3. Let the flavors combine for 2 hours

Dough:

• 4 1/2   cups unbleached all-purpose flour (I swapped 1/2 cup with whole wheat flour)
• 3 teaspoons salt
• 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
• 2 large eggs
• 2/3 cup ice water
• 2 tablespoons distilled white vinegar

Directions

1. Combine flour and salt
2. Blend in the butter using your hands, until the butter is mixed in
3. Beat together the egg, waer and vinegar and then add to dry ingrediants
4. Mix until its just incorporated
5. Lightly flour surface and knead the dough a couple of times, just to bring it together
6. Roll dough out so its flat, between 1/16 to 1/8 of an inch if you can
7. Chill for at least 1 hour, up to 6

Filling

• 1 pound ground beef
• 1 tsp oregano
• 1 tsp cumin
• 4 cloves garlic
• 1 medium white onion, chopped fine
• 1 small green pepper, chopped
• 1/2 cup beef stock
• 3/4 cup tomato sauce
• 2 small potatoes, peeled and diced
• salt and pepper to taste
• olive oil

Directions

1. Mix beef, oregano, cumin, salt and pepper
2. Saute in olive oil, the garlic, onions and peppers
3. Once soft, add beef, beef stock and tomato sauce
4. Cook for 15 mins, add potatoes and cook some more
5. Once done, take it off heat and let cool

EMPANADAS ASSEMBLE!!

• Egg wash made of 1 egg, lightly beaten with 1 tablespoon water 
• Salsa
• Sour Cream

Directions

1. Pre-heat oven to 40.
2. Take the dough out of the the chill chest and let come to room temp.
3. Cut down to form ovals that would be good size for empanadas, like the size of the top of a pickle jar, the bigger kinds
4. Put about 2 tbsp of the filling in the middle and fold it over itself.
5. Crimp edges and the put on a greased baking sheet, and finish the rest.
6.  Brush on the egg wash and cook for 25 mins.
7. Enjoy your hard work by eating them with the sauce, salsa, and sour cream..