Ingredients
Empanada Dough:
12 ounces flat stout beer, at room temperature
1/8 ounce dry yeast (half of a 1/4-ounce packet)
2 teaspoons sugar
2 teaspoons olive oil
4 cups all-purpose flour
1 teaspoon salt
Filling:
1 bunch cilantro, washed, dried, stems removed
2 1/2 cups shredded jalapeño Monterey Jack cheese
4 ounces roasted pork loin, shredded
2 egg yolks, light beaten
Salsa or guacamole
Description
Eat Wisconsin Cheese
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