SPAM^® Empanada

Ingredients

• FOR FILLING:
• 165g SPAM^® Jalapeño , diced
• Cooking oil
• 7g chopped onion
• 140g potatoes, diced
• 2g chopped parsley
• Salt & pepper, to taste
• FOR CRUST:
• 384g all-purpose flour
• 13g sugar
• 6g salt
• 57g butter, cubed
• 15ml vinegar
• 165235ml cold water

Directions

1. FOR CRUST
2. In a bowl, mix together flour, sugar, and salt.
3. Cut in cold butter and mix until sandy in texture with no lumps.
4. Combine vinegar and water in a separate bowl. When flour mixture is sandy, add vinegar mix a tablespoon at a time until it forms a ball.
5. Knead until dough is smooth, about 8-12 minutes.
6. Transfer dough to bowl, cover with cling wrap and chill for an hour before using.
7. Once ready to be used, roll out dough on a floured surface to about 3mm thick. Cut 100mm circles.
8. Place about 24g of the filling in the lower crust. Brush edges with water, and fold the 2 edges together so that the filling is enclosed. Seal the edges by pressing them with your fingers.
9. Fry empanadas in hot oil until golden brown.
10. Drain in paper towels before serving.
11. FOR FILLING
12. Heat oil and sauté onion. Add potatoes and cook well.
13. Add SPAM^® Jalapeño and tomato paste and sauté for 1-2 minutes. Season with salt & pepper.
14. Turn off fire and toss in parsley. Set aside to cool.