Mac & Cheese Empanada

Ingredients:

1 cup milk
1/2 cup water
3/4 cup macaroni
Salt to taste

Cheese Sauce:
1 tablespoon butter
1/4 cup milk
1/8 cup chopped cheddar cheese
1/4 cup chopped cream cheese
1/8 cup grated mozzarella cheese
2 tablespoons parmesan cheese
1/4 tablespoon garlic powder
Salt and pepper to taste

Tomato Sauce:
1 tablespoon olive oil
1/4 piece onion, chopped
2 cloves garlic, minced
1/4 cup ground beef
1/2 cup tomato sauce
1/2 piece bay leaf
1/4 tablespoon sugar
1/8 cup water
1/2 tablespoon parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste

Empanada:
3 cups flour
3/4 tablespoon sugar
3/4 tablespoon salt
1 teaspoon baking powder
1/3 cup shortening
1 cup milk

Assembly:
8 thin slices cheddar cheese
1 piece egg, beaten
Parmesan cheese
Garlic powder
Ground black pepper

Procedure:

1. Boil the milk and water in a pot over medium heat. Add the macaroni and season with salt. Stir once in a while until the noodles are cooked. Drain excess liquid.

Cheese Sauce:
1. Place all the ingredients in a bowl. Microwave for 2 minutes.

Tomato Sauce:
1. Heat olive oil in a pot. Saute onion and garlic until onion is translucent and garlic is golden.
2. Saute the ground beef until brown.
3. Mix the tomato sauce, bay leaf, and sugar and let it simmer for a few seconds.
4. Add the water, parmesan cheese, basil, oregano, salt, and pepper. Let it simmer. Set aside.

Empanada:
1. In a bowl, mix the flour, sugar, salt, and baking powder. Sift through a strainer in another bowl.
2. Cut in the shortening. Once flaky, add the milk and knead until a dough forms. Let it rest for a few minutes.
3. Cut into 8 portions and flatten each with a rolling pin to make ovals. Flatten on a clean and floured surface until thin but still stable.

Assembly:
1. Spoon the tomato sauce in the center of the dough’s bottom half leaving space on the sides. Layer with sliced cheddar cheese, macaroni noodles, and the cheese sauce.
2. Brush the dough with the beaten egg. Take the top portion of the dough and fold onto the filling. Fold the sides and crimp with a fork. Use a toothpick to make small holes on the top of the dough. Brush again with beaten egg.
3. Make the dough topping by mixing equal portions of parmesan cheese and garlic powder and a dash of pepper. Sprinkle onto the dough.
4. Bake or fry the empanada. For frying, deep fry in a pot with hot oil until golden. For baking, place the pockets on a lined baking tray and bake in a preheated oven at 175 degrees C for 20 minutes or until the dough is golden.