Big Mac Empanadas

SAVORY

May 16

Impossible Beef, American Cheese, Onion, Pickle, Worcestershire, Sesame Seeds

Chef Melissa Stefanini of Buenas and Super Bien | Boston, MA

INGREDIENTS

Dough:
Yield: 144 empanadas
4.54 kilograms all-purpose flour
384 grams baking powder
50 grams kosher salt
1.36 kilograms vegetable shortening

Sauce:
Yield: 5 quarts
48 ounces creamy French dressing
½ gallon mayonnaise
32 ounces sweet relish
2 tablespoons granulated sugar
2 tablespoons white vinegar
2 teaspoons kosher salt

Filling:
Yield: 490 ounces
4.54 kilograms Impossible™ beef made from plants
Kosher salt
Ground black pepper
2.28 kilograms chopped American cheese
2.28 kilograms diced Spanish onions
1.36 kilograms chopped dill pickles
32 ounces Worcestershire sauce

Empanadas:
Yield: 12 empanadas
All-purpose flour

To Assemble and Serve:
Egg wash
Sesame seeds

METHOD

For the Dough:
In the bowl of a stand mixer fitted with a paddle attachment, combine flour, baking powder, and salt on low speed 3 minutes. Add shortening and mix additional 3 minutes. With the machine running on low, slowly stream in 8 cups water. Once all water has been added, mix 3 minutes. Transfer dough to a lightly floured work surface. Knead until smooth, then wrap tightly in plastic wrap and refrigerate overnight.

For the Sauce:
In a mixing bowl, combine all ingredients. Taste and adjust seasoning with vinegar and salt if needed. Transfer to an airtight container and refrigerate.

For the Filling:
Heat oven to 350°F. On a work surface, generously season Impossible beef with salt and pepper. Transfer to a sheet tray and bake 10 minutes. Let cool, then crumble beef into bite-sized pieces. Transfer to a large bowl. Add remaining ingredients and 2 quarts Sauce. Mix until well combined. Transfer to an airtight container and refrigerate.

For the Empanadas:
On a lightly floured work surface, cut Dough into 4 equal portions. Run Dough through a sheeter until 2-millimeters thick. Using a 5-inch ring mold, punch out 12 discs. Top each circle with 2 ounces Filling, leaving about 1 inch of space at the edge. Wet edges with water, then fold bottom edge to meet the top edge. Carefully press to release any air that is trapped. Fold one corner to the middle, followed by the second corner. Transfer sealed empanadas to a sheet tray. Set aside.

To Assemble and Serve:
Heat oven to 475°F. Brush Empanadas with egg wash and sprinkle with sesame seeds. Bake 3 minutes, rotate tray, and bake additional 3 minutes, or until empanadas are golden.

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