Wisconsin Jalapeño Jack Empanadas
Empanada dough:
- 12 ounces flat stout (beer), at room temperature
- ⅛ ounce dry yeast (half of a ¼-ounce packet)
- 2 teaspoons sugar
- 2 teaspoons olive oil
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 bunch fresh cilantro, washed, dried, stems removed
- 2½ cups shredded jalapeño
- Jack cheese
- 4 ounces roasted pork loin, shredded
- 2 egg yolks, lightly beaten
Instructions:
If using regular Monterey Jack, add a few chopped jalapeño peppers in escabèche to the filling.
- For the dough, combine the stout, yeast, sugar, and oil. Let sit 10 to 15 minutes. Add the remaining ingredients. Using a heavy-duty mixer, mix until the dough is smooth and elastic. Add more flour, if necessary, until the dough is easy to handle. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour. Punch down and let rise an additional ¼ hour.
- For the filling and assembly, preheat the oven to 350°F. Separate the prepared dough into two portions. For each portion, roll the dough to 1/16-inch thickness. Using a cookie cutter or a glass of 3 inches diameter, cut into circles. On one half of each circle, stack 3 to 4 cilantro leaves, a scant tablespoon of cheese, and a sprinkling of pork shreds. Brush the egg yolk around the rim of the circle. Fold in half. Seal the edges, using the tines of a fork. Place on a baking sheet. Brush the tops with the egg yolk.
- Bake for 15 to 17 minutes. Serve with fresh salsa or guacamole for dipping.