Sloppy Joe Stuffed Empanadas with Buffalo Ranch Sauce
Looking for a delicious recipe for your next tailgate? Try these Sloppy Joe Stuffed Empanadas with Buffalo Ranch Sauce!
Prep Time: 1 hourhour
Cook Time: 2 hourshours
Total Time: 3 hourshours
Ingredients
For the Dough:
5cupsof all-purpose flour + more for dusting
1teaspoonof kosher salt
1 ½teaspoonsof baking powder
6ouncesof cold unsalted butter
¾cupof cold water
2egg yolks and 2 tablespoons of whole milk whisked to make an egg wash
For the Substitute:
2sheets of frozen puff pastry dough
For the Filling:
1tablespoonof olive oil
1small diced medium sized yellow onion
1seeded and small diced medium sized red bell pepper
1seeded and small diced medium sized green bell pepper
2poundsof ground pork
15ouncecan of Manwich® Sloppy Joe Sauce
For the Ranch Dipping Sauce:
1cupof ranch dressing
2tablespoonsof cayenne pepper sauce
Instructions
For the Dough: In a food processor add in the flour, salt, baking powder and butter and pulse until it is combined and becomes mealy. Next, slowly drizzle in the cold water while continuing to pulse on high speed until it forms a ball. Add the dough to a bowl, wrap in plastic and keep cool in the refrigerator.
Sloppy Joes: In a large sauté pan on high heat with olive oil, add the onions and bell peppers and saute, about 6 to 8 minutes. Once they are browned, add in the ground pork and cook until all of the pink is gone. Finish by pouring in two 15 ounce cans of Manwich® Original Sloppy Joe Sauce and mix until combined. Chill until completely cooled, about 60 minutes.
To Assemble: Preheat the oven to 400°.
Form the dough into 10 balls and roll out each on a clean surface dusted with flour until it is about 10” in diameter. Place about ½ to ¾ cup of Sloppy Joe to the center of the rolled out dough and fold the top of the dough over to the bottom and pinch together using a fork. Brush the tops with egg wash. Repeat 9 more times until the dough is used up.
Substitute Dough: Roll out the puff pastry until it is 1/8” thick on a clean floured surface and cut them into 8 total squares. Place about ½ to ¾ cup of Sloppy Joe to the center of the rolled out puff pastry and fold the top of the puff pastry over to the bottom and pinch together using a fork. Form the dough to a half moon shape. Brush the tops with egg wash. Repeat 9 more times until the dough is used up.
Place the stuffed empanadas on a shallow baking pan lined with parchment paper and bake for 40 minutes or until golden brown and flaky on top.
For the Dipping Sauce: In a small bowl whisk together the ranch dressing and pepper sauce until combined and serve alongside the cooked empanadas.