Week 3: Empanadas

Warm, crispy empanadas!

Ingredients

Dough

  • 2 1/2 cups flour
  • 2/3 cup butter
  • 1/3 – 1/2 cup water
  • Separate: 1 egg for wash

Filling

  • 1 1/2 mushrooms of choice (we used dry and rehydrated them), finely chopped
  • 1 bell pepper, finely chopped
  • 1/2 red onion, finely chopped
  • 2 cloves of garlic, minced
  • oil (to sauté onions)
  • 1 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 tsp parsley
  • 1/2 tsp red pepper flakes
  • salt and pepper to taste

How to make:

  1. To make the dough: Add flour and butter into a large bowl and pinch in (careful not to over mix).
  2. Add in water slowly and knead to form a dough ball.
  3. Rest for 20 minutes.
  4. While the dough is resting, start on the filling: sauté onions until translucent.
  5. Add garlic and spices.
  6. Once spices have incorporated, add the mushrooms and peppers. Cook until soft. Remove from heat.
  7. Roll out the rested dough onto a clean, floured surface until fairly thin (about 1/8″ thick).
  8. Using a small bowl/large mug cut out circular forms (4-5″ in diameter)
  9. Spoon on filling (about 1 1/2 – 2 tbs) onto circular dough form.
  10. Use the egg wash to wet the edges of the dough (the circumference).
  11. Fold empanada and seal, making sure there are no air pockets. Pinch and fold the edges over to seal.
  12. Coat top of empanada with egg wash once sealed.
  13. Bake at 375°F for 18 to 20 minutes. Pastry should be flaky but still pale.
  14. Cool for 10 minutes then enjoy!

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