Adobe Empanadas Recipe

Ingredients for Adobe Empanadas

• 8 ounces (225g) cream cheese
• 4 tablespoons (55g) unsalted butter
• All Purpose Flour
• Ground Beef
• Ground Pork
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• Ground Cumin
• Seasoning Salt
• 1-2 jalapeños (seeded and minced)
• 1 (15-ounce) can tomato puree
• 1/2 cup (50g) pine nuts
• 1/2 cup (75g) raisins
• 1 large egg

How to Make Adobe Empanadas

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine 8 ounces (225g) cream cheese, 4 tablespoons (55g) unsalted butter, and 2 cups (250g) all-purpose flour.
3. Beat with a mixer until a soft dough forms.
4. Wrap the dough in wax paper and chill for at least 1 hour (refrigeration time not included in prep time).
5. In a large skillet, brown 1 pound (450g) ground beef and 1/2 pound (225g) ground pork. Drain off any excess grease.
6. Return the meat to the skillet. Add 1 medium onion (chopped) and sauté until softened.
7. Stir in 2 cloves garlic (minced), 1 teaspoon ground cumin, 1 teaspoon seasoned salt, and 1-2 jalapeños (seeded and minced, adjust to your spice preference).
8. Add 1 (15-ounce) can tomato puree, 1/2 cup (50g) pine nuts, and 1/2 cup (75g) raisins.
9. Simmer for about 10 minutes, allowing the flavors to meld.
10. Once the dough is chilled, roll it out to 1/4-inch thickness. Use a large biscuit cutter or a 4-inch diameter round cookie cutter to cut out circles.
11. Place a spoonful of the meat mixture onto the center of each dough round.
12. Beat 1 large egg. Dip your finger into the beaten egg and spread a thin layer around the edges of the dough. Fold the dough over to form a half-moon shape, and press the edges firmly with a fork to seal.
13. Place the empanadas on a greased baking sheet. Bake for 10-12 minutes, or until golden brown and heated through.