Cast Iron Buttermilk Cornbread with Spicy Honey
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Meghan, a long-time Head Country fan and ambassador, is a self-confessed food addict. Meghan writes “Cake -n- Knife,” a food blog where the recipes are real, down-to-earth, and easily recreated at home. “In my kitchen, cooking jaw-dropping food isn’t about making it complicated,” Meghan says. She aims to help her readers discover new flavors and techniques—”but most importantly, you will create great food to share with your loved ones, just like I do with mine.”
1 package puff pastry dough (2 sheets)
1 Tbsp. canola oil
8 oz. sirloin steak, chopped into 1/2-inch pieces
1/4 C. chopped white onion
2 chipotle peppers, finely chopped
2 Tbsp. Head Country Chipotle BBQ Sauce + more for serving
1/2 tsp. salt
1/4 tsp. black pepper
1 egg
1 Tbsp. water
400 degrees F
35 mins
Let puff pastry dough sit for 15 minutes at room temperature. In a small bowl, whisk together egg and water. Set aside.
Heat oil in a skillet over medium-high heat. Once hot, add steak and onion, cooking until the beef has browned, about 3 minutes. Remove meat and onion to a bowl and let cool 5 minutes. Stir in chipotle peppers, Head Country Chipotle BBQ Sauce, salt, and pepper.
Gently roll out the puff pastry. Cut into rounds, about 6 inches in diameter.
Place 1-2 Tbsp. filling in the center of each round. Brush the egg wash around the outer edge of each round. Fold the round over the filling, pressing the edges together to seal. Use a fork to crimp the edges. Repeat with the remaining rounds and filling.
Brush each empanada with egg wash (egg and water mixture). Lightly grease the air fryer basket with cooking spray and place empanadas in a single layer in the air fryer basket. Cook for 10 minutes at 400 degrees F, flipping halfway through, until golden brown. Repeat with remaining empanadas.
Serve with additional BBQ sauce for dipping. Enjoy!
MAKE THESE ON A SHEET PAN:
Preheat oven to 425 degrees F. Coat a large baking sheet with non-stick spray. Follow instructions above, brushing each empanada with the egg-wash mixture and placing empanadas in a single layer on the baking sheet. Cook for 15 minutes, flipping half way through, until golden brown.
