Wisconsin Jalapeno Monterey Jack Empanadas Wisconsin Jalapeno Monterey Jack Empanadas 36 EMPANADA DOUGH: 12 oz. Flat stout beer at room temperature 1/8 oz. (half a 1/4 oz. packet) Sysco Imperial/McCormick dry yeast 2 tsp Sugar 2 tsp. Arrezzio olive oil 4 C. Bakersource Classic all-purpose flour 1 tsp. Sysco Imperial/McCormick salt FILLING: 1 bunch Sysco National cilantro, washe, dried, and stems removed 2 1/2 C. Sysco Classic Jalapeno Monterey Jack cheese 1/4 lb. Sysco Classic roasted pork loin, shredded 2 Sysco Classic egg yolks, lightly beaten Dip Sysco Classic SALSA Variation: Regular Monterey Jack can be substituted for Jalapeno Monterey Jack. 1. DOUGH:
2. Combine the beer, yeast, sugar, and oil.
3. Let sit 10-15 minutes.
4. Add more flour, if necessary, to handle.
5. Place dough in greased bowl, cover, and let rise in warm place for 1 hour.
6. Punch down and let rise in additional 1/2 hour.
8. Preheat oven to 350 degress F.
9. Separate prepared dough into two portions.
10. For each portion, roll dough to 1/16-inch thickness.
11. Using a cookie cutter or glass of 3-inch diameter, cut into circles.
12. On one half of each circle, stack 3-4 cilantro leaves, a scant tablespoon of cheese, and a sprinkling of pork shreds.
13. Brush egg yolk around rim of circle.
14. Fold in half.
15. Seal edges, using tines of fork.
16. Place on cookie sheet.
17. Brush tops with egg yolk.
18. Bake 15-17 minutes.
19. Serve with fresh salsa or guacamole for dipping.