Serve these cheesy jalapeno empanandas with the fresh salsa or guacamole for dipping.

Jalapeno Monterey Jack Empanadas

Empanada Dough:
12 ounces flat stout beer, at room temperature
1/8 ounce dry yeast (half of a 1/4-ounce packet)
2 teaspoons sugar
2 teaspoons olive oil
4 cups all-purpose flour
1 teaspoon salt

 

Filling:
1 bunch cilantro, washed, dried, stems removed
2 1/2 cups shredded jalapeño Monterey Jack cheese
4 ounces roasted pork loin, shredded
2 egg yolks, light beaten
Salsa or guacamole

1. For the Dough: combine the beer, yeast, sugar, and oil. Let sit 10 to 15 minutes.
2. 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.
3. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour.
4. Punch down and let rise an additional 1/2 hour.
5. For the Filling and Assembly: Preheat the oven to 350°F (175°C) .
6. Separate the prepared dough into two portions. For each portion, roll the dough to 1/16-inch thickness.
7. Using a cookie cutter or a glass of 3 inches diameter, cut into circles.
8. 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.
9. Place on a baking sheet. Brush the tops with the egg yolk.
10. Serve with the fresh salsa or guacamole for dipping.

Makes 12.

Variation: Regular Monterey Jack may be used in place of jalapeño Monterey Jack. Salsa Jack or pepper Jack may also be used. If substituting regular Jack, add pickled jalapeños.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.