Courtesy of Wisconsin Milk Marketing Board
12Servings•90 MIn.Prep Time•n/aCook Time•
原料：
Empanada Dough:
12 oz. flat stout beer, at room temp.
1/8 oz. dry yeast (half of a 1/4-oz. pkg.)
2 tsp. sugar
2 tsp. olive oil
4 c. flour
1 tsp. salt
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Filling:
1 bunch cilantro, washed, dried, stems removed
2-1/2 c. shredded jalpeño Monterey Jack cheese
4 oz. roasted pork loin, shredded
2 egg yolks, light beaten
salsa or guacamole
说明：
- For the dough, combine the beer, yeast, sugar, and oil. Let sit 10 to 15 min. 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 hr. Punch down and let rise an additional 1/2 hr.
- 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-in. thickness. Using a cookie cutter or a glass of 3 in. diameter, cut into circles. On one half of each circle, stack 3 to 4 cilantro leaves, a scant Tbsp. 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. Serve with the fresh salsa or guacamole for dipping.
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.
营养：
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