Empanadas Three Ways

• 2 1/2 cups flour all-purpose, + more for rolling dough
• 2 teaspoons sea salt
• 1/2 cup extra-virgin olive oil good quality
• 1/2 cup cold water very
• 1 egg ; slightly beaten, for egg wash; to brush on empanadas right before baking
• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1/2 zucchini medium sized, cut in half
• 5 green onions ; cut in half
• 1/2 head cabbage ; cut into fourths
• 1 cup green olives
• 1 tablespoon cumin
• 1/2 tablespoon red chili pepper flakes
• 1 tablespoon smoked paprika
• 1 teaspoon five-spice Chinese
• salt
• pepper
• 3 sausages Bratwurst, ; casing removed
• 5 green onions ; cut in half
• 1/2 head cabbage ; cut into fourths
• salt
• pepper
• 3 cups elbow macaroni cooked, about 4 ounces uncooked
• 1 1/2 cups cheddar cheese grated
• 1 cup gruyere cheese grated
• 1 tablespoon unsalted butter
• 2 tablespoons garlic and herb cheese Boursin
• 1/4 cup milk
• 1/4 cup sour cream
• 1/4 teaspoon salt
• 1 teaspoon red chili pepper flakes optional; for a little heat
• 6 strips cooked bacon
• 1 handful fresh chives cut in half

1. Using your KitchenAid(R) Food Processor, combine the flour, salt and olive oil and pulse for about 4-5 seconds. Sprinkle the very cold water over the flour mixture and pulse until the pastry just begins to come together, for about 7-8 seconds; no need to overwork the dough.
2. Transfer the olive oil pastry dough to a lightly floured work surface, gather it together to combine everything and form into a ball or mound. Wrap in plastic wrap and place in the refrigerator for at least 40-50 minutes before rolling out.
3. Using your KitchenAid(R) 5-Speed Diamond Blender, one vegetable at a time, place the zucchini, green onions, cabbage chunks and green olives into the blender and push the "chop" option until everything has been cut into small pieces. Repeat until all of your vegetables are chopped and ready to go. Set aside.
4. Heat the olive oil in a large pan over medium-high heat. Add the ground beef, zucchini, green onions, cabbage and green olives and cook until the beef is no longer pink. Season with the cumin, red chili pepper flakes, paprika and Chinese five spice. Season with salt and pepper to taste. Mix well, allow to cook for another minute or two and remove from heat.
5. Assemble and bake empanadas as listed below and serve empanadas with sauerkraut, hot mustard, stone ground mustard or Dijon mustard and/or Sriracha sauce. Enjoy!
6. For bratwurst and sauerkraut empanadas
7. Using your KitchenAid(R) 5-Speed Diamond Blender, place the bratwurst, green onions, and cabbage chunks (one at a time) into the blender and push the "chop" option until everything has been cut into small pieces. Set aside.
8. Heat the olive oil in a large pan over medium-high heat. Add the bratwurst, green onions, and cabbage and cook until the bratwurst is no longer pink. Taste and season with salt and pepper if needed.
9. Assemble and bake empanadas as listed below and serve empanadas with sauerkraut, hot mustard, stone ground mustard or Dijon mustard and/or Sriracha sauce. Enjoy!
10. For mac and cheese empanadas
11. In a medium to large sized pot over medium heat, combine all of the ingredients (from the cheddar cheese to the red chili pepper flakes) with the freshly cooked elbow macaroni. Cook for about 3-4 minutes or until well combined.
12. Using your KitchenAid(R) 5-Speed Diamond Blender, add in the cooked bacon and push the "chop" option until everything has been cut into small pieces. Repeat with the chives into the blender. Chop and add the bacon bits and chopped chives into the macaroni and mix until well combined. Set aside.
13. Assemble and bake empanadas as listed below and serve empanadas with micro greens and salsa, Sriracha sauce and/or your favorite empanada dipping sauce. Enjoy!
14. To assemble the empanadas
15. Preheat the oven to 400 degrees. Remove the olive oil pastry dough from the refrigerator and onto a lightly floured work surface. Using your rolling pin, roll out the dough until flat. Using a small bowl or round cookie cutter, cut out the round disc shapes for the empanadas. You can use a butter knife to help cut the dough if needed once you have pressed in your disc shape. Continue until all of the dough is gone.
16. Place a tablespoon size of the ground beef filling in the middle of each empanada disc. Fold the bottom part up and continue to fold over the top of the disc, creating little creases as you work your way across the top, sealing the empanada. There are several different ways to seal your empanada; do what works for you. You can also seal the top by folding the top over and tucking in the dough to seal it closed. For added decoration, you can press the end of a fork around the seam of each empanada to create lines. As you finish each empanada, place onto a prepared baking sheet.
17. Brush each empanada with the egg wash and bake for about 22-24 minutes or until golden brown. Serve with micro greens and salsa and/or your favorite empanada dipping sauce.

flour, salt, extravirgin olive oil good quality, cold water, egg, olive oil, ground beef, zucchini, green onions, cabbage, green olives, cumin, red chili pepper, paprika, fivespice chinese, salt, pepper, sausages, green onions, cabbage, salt, pepper, elbow macaroni, cheddar cheese, gruyere cheese, unsalted butter, garlic, milk, sour cream, salt, red chili pepper, bacon, chives

Taken from www.yummly.com/recipe/Empanadas-Three-Ways-2098775 (may not work)