- Empanada Dough 
- 1/2 pound lean, tender beef, preferably fillet, finely diced
- 1 tablespoon Emerilís Southwest Seasoning 
- 1 tablespoon olive oil
- 1/2 cup fresh corn kernels
- 1/4 cup seeded and chopped poblano, New Mexican green, or Anaheim chile peppers
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 4 turns freshly ground black pepper
- 3 tablespoons minced shallots
- 1 tablespoon minced garlic
- 2 cups Beef Stock 
- 2 teaspoons cornstarch
- 1 large egg
- 2 tablespoons water
- 1/2 cup Cilantro Cream 
- Prepare the Empanada dough through Step 2.
- While the dough is chilling, sprinkle the meat with 2 teaspoons Southwest Seasoning, and use your hands to coat it thoroughly.
- Heat the oil in a large skillet over high heat. Add the seasoned beef and stir-fry for 1 1/2 minutes. Stir in the corn, peppers, salt, red pepper flakes, black pepper, and the remaining 1 teaspoon Southwest Seasoning and sautÈ, stirring occasionally, for 1 minute. Add the shallots and garlic and stir-fry for 1 1/2 minutes.
- Stir in 1 1/2 cups of the stock and bring to a boil. Combine the remaining 1/2 cup stock with the cornstarch and whisk this into the filling mixture in the skillet. Cook over high heat for 5 minutes. Remove from the heat and strain off the gravy. Makes 1 1/2 cups of filling.
- Return the gravy to a small saucepan over medium heat, bring to a boil, and cook for 5 minutes. Turn off the heat, cover, and keep warm. Makes about 2/3 cup of Fire Sauce.
- Preheat the oven to 375?F. Line a baking sheet with parchment or wax paper.
- Finish the Empanada Dough through Step 3.
- Beat the egg with the water to make an egg wash and brush some of the wash on the top sides of the 4 Empanada Dough rounds. Mound a generous 1/3 cup of the filling in the middle of each round of dough, fold over to form a half-moon pie shape, and crimp the edges with a fork. Brush the tops of the empanadas with more egg wash, place them on the baking sheet, and bake for 35 minutes.
- While the empanadas are baking, prepare the Cilantro Cream.
- Top serve, place 1 empanada on each of 4 plates and drizzle with 3 tablespoons of the Fire Sauce. Top with 2 tablespoons of Cilantro Sauce.