Crack open these empanadas by chef Jason Roberts to reveal the most stretchy, stringy Oaxaca filling.
With Spring in the air and the festive season just around the corner, these buttery empanadas stuffed with Oaxaca and jalapeños are well worth adding to your arsenal of delicious crowd pleasers!
Served with Iberico ham, pickled Guindilla peppers, and a cold beer for good measure.
FOR THE EMPANADA DOUGH
2¼ cups plain flour
Pinch of fine salt
Pinch of cayenne pepper
140gm cold butter, grated with a cheese grater
1 large egg
⅓ cup ice water
1 tablespoon white vinegar
Zest of 1 lemon
1 egg, lightly whisked (for egg wash)
Olive oil for frying
FOR THE FILLING
100g Oaxaca, torn into pieces
4 Jalapeños, split lengthways into quarters, seeds and stem removed
150g Iberico Ham, sliced
12 Guindillas Chillies
Chilli Oil (optional)
To make the dough, sift flour, salt and cayenne pepper into a large bowl and blend in butter with your fingertips, work quick as to not melt butter completely! Should resemble coarse breadcrumbs.
Beat together egg, water, vinegar, lemon zest in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated (mixture will look shaggy).
Turn out mixture onto a lightly floured surface and gather, then knead gently with heel of your hand once or twice, just enough to bring dough together.
Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
Divide dough into 12 even pieces and roll out each to a 3mm thickness. Cut into rounds using a 10cm cookie cutter or tracing around a bowl with a knife.
Fill disks with oaxaca and a piece of jalapeno. Brush edges with egg wash and crimp by hand (or press with a dumpling press).
Pour enough oil into a large saucepan to come 1/3 of the way up the side and heat on med-high to 180°C on a cook’s thermometer.
Fry 4-5 at a time (don't overcrowd the pan) deep fry the empanadas turning for 5 minutes or until golden.
Use the slotted spoon to transfer to a plate lined with paper towel to drain. Repeat with remaining empanadas.
Sprinkle with sea salt flakes and serve immediately with sliced Iberico ham, chillies and chilli oil, if desired.
