Empanadas

I got this recipe off pbs.org/everydayfood. That's a really good website for some easy recipes if you're looking. If you just wanted these for one meal you could easily half it, but I did the full recipe, made 4 for dinner (with one left over) and froze 4.

For the Filling:

2 pounds ground pork or beef
2 medium onions, finely diced
2 jalapeño chiles, minced (ribs and seeds removed for less heat, if desired. I took them out, but would leave them in next time. They were very mild and I like a little heat.)
½teaspoon chili powder
2 cans (14.5 ounces each) diced tomatoes
Coarse salt and ground pepper
1 cup fresh cilantro, chopped

For the Dough:
4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
½ cup (1 stick) cold butter, cut into small pieces
1 cup cold water
1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)

Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.

Add onion and jalapeños; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.

Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.

To bake fresh or frozen empanadas, preheat oven to 400°. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.