Wagyu Empanadas

Instructions

1. To make dough, mix flour, cubed butter, sour cream and a 1/2 tsp of salat in a food processor fitted with a dough blade. Turn out onto a non-stick, lightly floured surface and then knead.
2. Roll out to a 1/4 inch thickness.
3. In a saute pan, cook your ground wagyu until there's no pink. Drain the beef through a sieve, discarding the liquid, and place the beef in a large bowl.
4. Add in all your other ingredients in a bowl and mix together.
5. For assembly: Roll out your dough on a non-stick surface, and with a 4-inch diameter circle cookie cutter, cut out pierogi circles. Have a bowl of water on the side. With your finger, add some water to the edge of your dough.
6. Put about 2 tablespoons of your beef filling into the center of your dough. Fold one edge over to the other to form a half circle and press the edges together. The water is necessary to help seal the dough together. Use a fork around the edges to crimp the dough together for an extra reinforced seal. Repeat this process until all the dough is used up.
7. To Cook: In a large pot, bring 2-3 quarts of water to a boil (you want enough water in your pot so that you have about a 3-4 inch depth of water in your pot). Add in your pierogies to the boiling pot. You may need to do this in a couple of shifts depending on how large your pot is. Once the pierogies start rising to the surface of the water, they’re done cooking and can be removed with a slotted spoon, and placed on a plate. Cook all the pierogies like this and set aside on a plate.
8. In a large pot - add enough canola oil so there's 3-4" of depth. Heat the oil to 360°F , and in batches, deep fry your pierogies until golden brown. Remove from the oil with a slotted spoon and place on a plate lined with a paper towel to sop up the excess oil.
9. Serve hot with sour cream, salsa, guacamole, or whatever you like! Sour Cream is our favorite!