Empanadas with Picadillo Filling

ingredients
all
2 tsp Kosher salt
3 Tbsp sugar
3 3/4 cups AP flour
1 1/2 tsp baking powder
1/2 lb butter
extra flour for rolling
water
1/2 cup plus 1 Tbsp
1 cup pureed crushed tomatoes
1 tsp chicken glace
2 tsp apple cider vinegar
1/2 lb ground pork
1 each large yellow onion
small dice
1 each bell pepper
small dice
1/2 each jalapeno
seeded and finely minced
5 each cloves garlic
finely minced
1/2 tsp ground black pepper
1/2 tsp ground cinnamon
1/2 cup golden raisins
1/4 cup capers
rinsed
1 tsp Kosher salt
2 whole egg wash
eggs + 2 Tbsp water
cookware
For the Dough
1
Using a food processor, pulse the flour, salt, sugar, and baking powder. Add the cold butter and pulse until about the size of lentils. Turn into a large mixing bowl and stir in the water, a little at a time, to make a soft and slightly moist dough. Take care not to over mix. Turn out dough onto plastic wrap and cover tightly. Chill until firm, about 30 minutes. Once dough firms up, divide into equal portions, about 1 ½ ounces. Roll each portion to about ¼ inch thick. (Use a tortilla press or a floured rolling pin.)
For the Picadillo
2
In a large frying pan, brown the pork over medium-high heat. Add the onion and cook until browned and soft. Add the bell pepper, jalapeno, garlic, and spices. Season with salt and pepper. Reduce heat and cook for another couple minutes, until veggies are softened. Add tomato sauce and chicken glace, cook a few more minutes to reduce. Add the vinegar, raisins, and capers last. Simmer uncovered over medium heat for about 10 more minutes. The mixture should be moist, but not soupy. Adjust seasoning to taste.
To Assemble and Bake
3
Preheat oven to 400F. On a lightly floured surface, lay out the rounds of empanada dough. Put 1 – 2 Tbsp of filling in the middle of each, and paint a half ring of egg wash around the dough. Seal the empanada by folding it over in a half-moon shape, making sure to pinch out most of the air. Crimp the sealed edge with a fork and set on a parchment-lined sheet tray. Brush with egg wash and bake for about 15 minutes, until golden.