Mexican-American Stuffed Açma

Ingredients

In this adaptation, the traditional Turkish Açma is transformed into empanadas, a popular dish in Mexican-American cuisine. The original dough is filled with a mixture of ground beef, black beans, corn, and cheese, giving it a spicy and cheesy twist. The empanadas are baked instead of being fried, making them a healthier alternative. This fusion recipe brings together the best of both cuisines, resulting in a delicious and unique dish. We alse have the original recipe for Açma, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1/2 teaspoon (3g) salt 1/2 teaspoon (3g) salt
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 2 tablespoons (30g) butter, melted 2 tablespoons (30g) butter, melted
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/2 cup (90g) black beans, drained and rinsed 1/2 cup (90g) black beans, drained and rinsed
• 1/2 cup (75g) corn kernels 1/2 cup (75g) corn kernels
• 1/2 cup (60g) shredded cheddar cheese 1/2 cup (60g) shredded cheddar cheese
• 1/2 teaspoon (2g) chili powder 1/2 teaspoon (2g) chili powder
• 1/2 teaspoon (2g) cumin 1/2 teaspoon (2g) cumin
• 1/4 teaspoon (1g) paprika 1/4 teaspoon (1g) paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 20g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the flour, yeast, and salt. Mix well.
2. 2.
   Add the warm water, milk, and melted butter to the dry ingredients. Stir until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   In the meantime, cook the ground beef in a skillet over medium heat until browned. Drain any excess fat.
6. 6.
   Add the black beans, corn, shredded cheddar cheese, chili powder, cumin, paprika, salt, and pepper to the cooked ground beef. Stir until well combined.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Punch down the risen dough and divide it into small balls, about the size of a golf ball.
9. 9.
   Roll out each ball into a circle, approximately 1/8 inch thick.
10. 10.
    Place a spoonful of the ground beef mixture onto one half of each dough circle, leaving a small border around the edges.
11. 11.
    Fold the other half of the dough over the filling and press the edges together to seal. You can use a fork to create a decorative edge.
12. 12.
    Place the empanadas on a baking sheet lined with parchment paper.
13. 13.
    Brush the empanadas with the beaten egg wash.
14. 14.
    Bake in the preheated oven for 20-25 minutes, or until golden brown.
15. 15.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Ground beef — Make sure to cook the ground beef thoroughly to ensure food safety.
• Black beans — If using canned black beans, rinse them well to remove excess sodium.
• Cheddar cheese — Feel free to substitute with your favorite cheese, such as Monterey Jack or Pepper Jack, for a different flavor profile.

Tips & Tricks

• For a spicier kick, add some diced jalapenos or a dash of hot sauce to the ground beef mixture.
• Serve the empanadas with salsa, guacamole, or sour cream for dipping.
• If you prefer a vegetarian version, substitute the ground beef with cooked quinoa or diced vegetables.
• Make a double batch and freeze the uncooked empanadas for later use. Just thaw and bake when needed.
• Experiment with different fillings, such as shredded chicken, pulled pork, or even a vegetarian chili.

Serving advice

Serve the Spicy and Cheesy Açma Empanadas warm as an appetizer or main course. They pair well with a fresh green salad or Mexican rice.

Presentation advice

Arrange the empanadas on a platter, garnished with chopped cilantro and a sprinkle of paprika for a pop of color. Serve with small bowls of salsa, guacamole, and sour cream on the side.