Empanadas


Pastry


Ingredients

  • 2.25c flour
  • 2.5t salt
  • 1/2c (113g) butter or margarine (butter tastes way better)
  • 1/3c cold water
  • 1 egg
  • 1T white vinegar
  • 1 egg yolk (for brushing)

Directions

  1. If planning to eat right away, preheat oven to 400.
  2. Combine flour and salt in a bowl and mix well. Cut in fat until it looks like small peas.
  3. Combine wet ingredients in a measuring cup, mix and add to dry ingredients. Stir with a fork until just combined.
  4. Dump bowl onto counter and press together to create a solid ball. Gradually add additional cold water by the tablespoon until mixed together. Dough should be solid but not too sticky.
  5. Roll out thinly. Cut out circles using a tupperware lid - should be about 7cm in diametre.
  6. As circles are cut out, lightly flour one side and place on a plate (be sure that layers have flour in between so they don't stick together). Reroll as necessary. Allow cut pastry to rest for 10 minutes under a cold damp towel.
  7. Fill, leaving about 1cm on all sides. Fold in half and press sides together with a fork (I like to flute both sides of the pastry).
  8. Place filled empanadas on a lined cookie sheet and brush with egg yolk.
  9. Either bake right away at 400 for 25 minutes, or else refrigerate for 10 minutes, then cover in plastic wrap and freeze until needed.

Filling Suggestions


Sweet Potato & Black Bean


Ingredients

  • 1 large or 2 medium sweet potato, pealed and diced into 5mm cubes
  • 1 can black beans, drained and rinsed well
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 hot peppers, diced (sereno or jalepeno)
  • chili powder
  • garlic powder
  • onion powder
  • sweet smoked paprika
  • salt & black pepper
  • olive oil
  • 1/4c toasted pumpkin seeds
  • 1/3c shredded gouda
  • 4 green onions, diced

Directions

  1. Preheat oven to 350 Convection Roast. Toss sweet potato with a very little bit of oil (just to coat), sprinkle with freshly ground salt and black pepper, and then place on a roasting pan. Roast for about 15 minutes, or until soft and fragrant.
  2. Sautee onions in oil until translucent. Add garlic and hot peppers and cook for another 5 minutes. Season to taste with chili, garlic, and onion powders, sweet smoked paprika, salt and black pepper.
  3. Combine onion mix with black beans, roasted sweet potato, and pumpkin seeds and stir to mix well.
  4. When filling empanadas, spoon filling into centre of dough, then top with some green onion and a pinch of gouda.

Potato with Enchilada Sauce


Ingredients

  • Enchilada Sauce
  • Leftover hashbrowns
  • 1 onion
  • 2 carrots
  • 1/4c frozen peas
  • chili powder
  • garlic powder
  • onion powder
  • salt & black pepper

Directions

  1. Sautee onions in olive oil until translucent. Add carrots and leftover potatoes. Season to taste with chili, garlic, and onion powders, sweet smoked paprika, salt and black pepper. If potatoes are whole and big, mash them a bit with a spoon.
  2. When carrots are soft, add peas and remove from heat.
  3. When filling empanadas, spoon filling into centre of dough, then top with some enchilada sauce before folding.

"Chicken"


Pepperoni Pizza


Breakfast Empanadas