El Autentico Diablo Clubhouse Empanadas

Ingredients

 * 2 lbs ground chuck
 * ½ lb ground pork
 * 1 large onion (chopped)
 * 2 cloves garlic (chopped)
 * 2 tbsp Wesson oil
 * salt and pepper (to taste)
 * 2 jalapeño peppers or 2 habanero peppers (chopped very fine)
 * 1 tbsp chili powder
 * 1 8 oz can tomato paste
 * 2 egg yolks
 * Tabasco or your favorite designer hot sauce

Directions

 * 1) Heat oven to 350 °F.
 * 2) Heat oil in large pan and saute onion and garlic until it is translucent.
 * 3) Add the ground chuck and ground pork and keep stirring while it is cooking so that it is not lumpy.
 * 4) After the meat is cooked, drain off all the liquid that has accumulated.
 * 5) Then stir in the chopped peppers, chili powder, and tomato paste, salt and pepper.
 * 6) Let this mixture cool off or you'll mess up the pastry.
 * 7) Use Pillsbury rolled pie dough. For an appetizer size, i use a mug with a 3" diameter. For the normal size you'll want something that's either 5 or 6 inches.  I have used a saucer for this and cut around it.  Roll each ball out to the thickness for a pie crust.  Cut out your circles and stack them.

Assembly

 * 1) In a small bowl or cup, mix the egg yolks with 1 tbsp of water.
 * 2) On one half of the circle spoon on some of the meat mixture.
 * 3) Moisten the edges with water and seal with a fork.
 * 4) Brush the tops with the egg yolk.
 * 5) Place on a non-stick cookie sheet (if not a non-stick, rub a little Crisco on the pan).
 * 6) Bake for 25–30 minutes, or until golden brown.
 * 7) Makes approx.4 dozen appetizer size or approx. 2 dozen of the other size.
 * 8)  These freeze great and since you have to be in kitchen anyway, make a lot and then you'll have plenty to enjoy at a later time!.
 * 9) The Tabasco gets sprinkled on the empanada as you much away.