Empanadas with Sriracha Mayo

Directions

• For the dough, mix the flour, baking powder, sugar and salt in a large mixing bowl or food processor.
• Cut in the butter, shortening, or lard with a pastry blender or 2 knives (or food processor) until the smallest pieces are the size of pepper corns.
• In a small bowl or large measuring cup, beat the egg and whisk in the stock.
• Add the liquid to the flour mixture and mix gently to form a dough. Shape into a ball, cover, and chill in the refrigerator for 30 minutes.
• For the filling: core peppers and remove seeds. Place in a small baking dish. Sprinkle with salt, chili powder, and 1 – 2 teaspoons olive oil. Bake at 350 until soft and beginning to brown, around 40 minutes. Let cool an remove skin if desired. Chop into ⅓ inch pieces.
• For beef: let beef thaw if needed. Drain blood by pressing between two or more pieces of paper towel and discarding the paper towel. Add salt, garlic powder, and chili powder to the top of the meat. Let rest for 20-30 minutes. Heat 2 tablespoons oil in a large skillet over medium heat. Add the ground beef and stir/chop with a wooden spoon or spatula to cook evenly. Finish when the meat is cooked completely and just starting to brown. Drain if needed and set aside. Heat 1 tablespoon oil in the same (or different) skillet. Sautee onion, garlic, and oregano/thyme until the onions are nearly clear. Add the beef, roasted peppers, tomato/tomato paste, and vinegar. Mix well and remove from heat.
• For chicken: let the breasts thaw if needed. Wash, pat dry, and place in a baking dish. Add salt and chili powder and 1 – 2 tablespoons olive oil to the top. Bake until cooked (juices run clear when cut), about 25-35 minutes. Let cool and shred or chop into small pieces. In a skillet, heat 1 tablespoon oil and cautee onion, garlic, and oregano/thyme until onions are nearly clear add chicken, roasted peppers, tomato/tomato paste and vinegar. Mix well and remove from heat let cool slightly and add the cheese.
• For vegetable: dice onions finely, and dice zucchini and sweet potato or yam in ⅓ inch cubes. Heat oil in skillet. Add onions and cook until beginning to be clear, then add sweet potato until beginning to soften. Finally add zucchini, garlic, garlic powder, cumin, and oregano/thyme. Sautee until just softening, add diced, roasted peppers, tomato/tomato paste and vinegar, and remove from heat.
• Preheat the oven to 350° and grease a large baking sheet. If desired beat one egg and mix in 1 tablespoon milk or heavy cream for egg wash.
• Lightly flour a counter or bread board, or for gluten free, sprinkle some additionl flour on some parchment paper or wax paper. Remove the dough from the refrigerater and form into 1 ¼ to 1 ½ inch balls. Place one of the balls on the board or paper and sprinkle with flour. Press to flatten and roll until about ¼ inch thick.
• Carefully place the circle of dough onto the baking sheet and place about 2 ½ to three tablespoons filling on one half of the circle. If desired, use a baking brush or finger to brush egg wash on the outer half of the circle that has the filling. Carefully fold the top of the dough over the filling to create a half circle, and press the edges. If desired, crimp the edges.
• Repeat until all the empanadas are filled. Place dough back in the refrigerator if it becomes to soft or while you are waiting for the first batch to cook. Bake until edges are golden brown and the filling is bubbling.
• Remove from oven and let cool slightly before serving with Sriracha Mayo.
• Sriracha Mayo
• Place mayo, sour cream, Sriracha, sugar/maple syrup and citris juice in a small bowl or glass container and mix until smooth.