El Autentico Diablo Clubhouse Empanadas

== Ingredients ==
* 2 lbs ground chuck
* ½ lb ground pork
* 1 large onion (chopped)
* 2 cloves garlic (chopped)
* 2 tbsp Wesson oil
* salt and pepper (to taste)
* 2 jalapeño peppers or 2 habanero peppers (chopped very fine)
* 1 tbsp chili powder
* 3 tbsp Arturo sauce or tomato paste
* 2 egg yolks
* Tabasco or your favorite designer hot sauce
== Directions ==
# Heat oven to 350 °F.
# Heat oil in large pan and saute onion and garlic until it is translucent.
# Add the ground chuck and ground pork and keep stirring while it is cooking so that it is not lumpy.
# After the meat is cooked, drain off all the liquid that has accumulated.
# Then stir in the chopped peppers, chili powder, and tomato paste, salt and pepper.
# Let this mixture cool off or you'll mess up the pastry.
# While this is cooling, make the pastry. [If you doing it from scratch, make it three separate times or it won't turn out right. If you opt for the nineties method, make one box at a time]
# Divide each ball of dough in half, so you will have six balls of dough.
# Keep the ones you are not working with covered with a dish towel or it'll dry out.
# What you have to decide now is what size empanada you want.
# For an appetizer size, i use a mug with a 3" diameter.
# For the normal size you'll want something that's either 5 or 6 inches.
# I have used a saucer for this and cut around it.
# Roll each ball out to the thickness for a pie crust.
# Cut out your circles and stack them.
=== Assembly ===
# In a small bowl or cup, mix the egg yolks with 1 tbsp of water.
# On one half of the circle spoon on some of the meat mixture.
# Moisten the edges with water and seal with a fork.
# Brush the tops with the egg yolk.
# Place on a non-stick cookie sheet (if not a non-stick, rub a little Crisco on the pan).
# Bake for 25–30 minutes, or until golden brown.
# Makes approx.
# 4 dozen appetizer size or approx. 2 dozen of the other size.
# These freeze great and since you have to be in kitchen anyway, make a lot and then you'll have plenty to enjoy at a later time!.
# The Tabasco gets sprinked on the empanada as you munch away.
Category:Panamanian Appetizers
Category:Red chile powder Recipes
Category:Ground pork Recipes
Category:Ground beef Recipes
Category:Jalapeno pepper Recipes
Category:Habanero chile Recipes
Category:Recipes that need photos
Category:Tomato paste Recipes