Chorizo and Collard Empanadas

Yields
12-15 empanadas

Recipe from chef Anthony Lamas of Seviche, Louisville, Kentucky

For the filling:

1 pound chorizo

2 ounces smoked bacon

1 onion, chopped

1 pound collard greens

1-2 garlic cloves, chopped

1 teaspoon chili pepper

¼ cup apple cider vinegar

¼ cup chicken stock

For the dough:

3 cups flour

Pinch salt

3 teaspoons baking powder

½ cup shortening or lard

1 egg

¾ cup water

Make the filling: In a large saucepot over medium heat, add chorizo, onions, and bacon. Cook until onions are translucent. Add the rest of the ingredients and cook on low heat for about 20 minutes. Strain and reserve potlikker (liquid from collards). Set mixture aside in refrigerator for 1 hour.
Meanwhile, make the dough: In a large mixing bowl, combine dry ingredients. Add lard and cut with pastry cutter or two knives until course and meal-like. In a separate bowl, whisk egg and water together. Add to flour mixture. Mix well. Roll out to ¾ inch thickness, then cut into 5-inch circles with cookie cutter.
Preheat oven to 325 degrees. Fill each round of empanada dough with about 2 ounces of mixture, fold, and press to seal. Bake for 8 minutes.

Sauce suggestion: On the stovetop, reduce potlikker by half. Add pickled red onions, pickled carrots, and pickled jalapeños to garnish.

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