Beef and Black Truffle Empanada with Sriracha Aioli

For the dough: In a food processor, blitz together the All-Purpose Flour (2 1/2 cups) and Butter (1 1/2 sticks).

Whisk together the Egg (1) yolk and Water (1/2 cup) and add the flour mixture to the egg yolk to form a rough dough.

Remove the dough from the bowl and knead for 3 minutes, then chill for 30 mins.

Make the beef filling: Brown the Ground Beef (1 lb) before adding finely diced White Onion (1/2), Carrot (1/4), Tomato (1/2), and Green Cabbage (1).

Season the mixture with Stone Ground Mustard (1 Tbsp), Garlic Powder (1 Tbsp), Paprika (2 tsp), Ground Coriander (2 tsp), Onion Powder (2 tsp), Ground Cumin (1 Tbsp), Salt (to taste), Ground Black Pepper (to taste), and a pinch of Fresh Oregano (1 pinch) and cook until soft.

For the aioli: Whisk together the Egg (1) yolk with Sour Cream (4 Tbsp), Sriracha (3 Tbsp), Tabasco® Original Red Pepper Sauce (1 dash), Milk (2 Tbsp), and Pomegranate Molasses (1 dash).

Continually whisk and slowly drizzle in Grapeseed Oil (1/3 cup) until aioli is thick and emulsified.

Season to taste with Salt (to taste) and Ground Black Pepper (to taste).

Make egg wash: Whisk Egg (1) and Whole Milk (2 Tbsp) together until they are combined.

Once the empanada dough has chilled: Roll the dough out on a flat work surface and grate the Black Truffles (to taste) directly into the dough.

Stamp out discs of the dough using a round cutter and place 4 tablespoons of beef filling in the center.

Add crumbled Queso Fresco (3/4 cup), brush the dough with egg wash, and fold the dough in half to conceal the filling.

Crimp the edges with a fork.

In a pan or fryer, heat oil to 350 degrees.

Fry the empanadas until golden brown on both sides. Remove from the oil and set on a resting rack.

To serve, shave Black Truffles (to taste) on top and serve with aioli on the side.