Empanada dough (or Pie dough)empanadas_blog

  • 3 cups whole wheat pastry flour (you can use spelt)
  •  ¾ tsp salt
  •  ½ lb butter (1 cup)
  •  ½ cup very cold water
  •  Chop all of the butter into cubes and put  ½ in freezer for 30 minutes.
  •  Put flour and salt in food processor. If you don’t have one, put in a bowl.
  •  Mix for 5 seconds.
  • Add ½ of the refrigerated butter and pulse 10 times. The butter should be the size of peas. 
  •  Add the frozen butter and pulse 10 more times. 
  • Now add ½ cup of cold water to flour mixture. Pulse again 10 times. The dough will not hold together. With your hand take a handful of mixture and press. It should hold together. 
  • Put mixture on counter and form into a ball. For flaky results refrigerate for 30 minutes wrapped in cellophane or plastic container.
  • To roll out, sprinkle a bit of flour on counter and roll out always from the middle out.
  • For Empandas, roll out small circles or any size you like, wet edges of circle with a bit of water,put a bit of filling in the middle and fold over. Press edges together.
  • Or if you have a lot of people to feed, roll out a large piece (about 20 cm to 30cm). 
  • Spread filling on top and cover with another circle of dough.
  • Bake in oven 375’F for 20 to 30 minutes, depending on the size of your empanada.
  • Can be frozen once cooled.

 Vegetable Filling Ingredients:

Makes 12 medium-sized empanadas.

  • 2 Tbsp Vegetable oil
  • 1 Jalapeno or Serrano chili
  • 1 tsp Ground cumin
  • 1 pinch Ground nutmeg
  • ½ tsp curry powder
  • 1 lg Tomato; peeled, seeded and chopped
  • 1 C. Fresh or frozen corn kernels
  • 1/2 C. Fresh Spinach, chopped
  • 1 C Diced red or green bell pepper
  • 1 Tsp Salt; to taste
  • Freshly-ground black pepper;
  • 1 tsp fresh chopped or dry rosemary

Directions:

  • To prepare the vegetables, bell pepper and coarsely chop corn. Then dice the
    tomatoes.
  • Heat vegetable oil in a large and deep saute pan on medium-high heat.
  • Saute jalapeño, bell pepper, cumin, nutmeg, curry powder and rosemary. Cook for 2 minutes more.
  • Add spinach and cook until limp, then add tomatoes and corn. Cook until almost all liquid evaporates (about 10 min).
  • Add salt and pepper. Mix thoroughly. Let cool.

Sweet Creamed Corn Empanada Filling:

Makes 12 medium-sized empanadas.

  • 3 Cups Frozen corn
  • 1 Cup vegetable Broth
  • 6 Tbsp Unsalted Butter
  • 2 celery sticks chopped small
  • 1/4 Cup Heavy Cream or plain almond milk
  • 2 Tbsp Dijon Mustard (optional)
  • Salt to taste (1/2 to 1 tsp)
  • 1 Tsp Thyme
  • 2 tsp Black Pepper
  • 2 Tbsp Flour
  • 1/2 Cup Shredded Mozzarella Cheese
  • 1/8 Cup Grated Parmesan Cheese

Directions:

  • In a medium-sized pot on medium-high heat, melt butter and cook celery until transparent (about 2 minutes).
  • Add vegetable stock, corn and thyme. Turn down to medium heat and simmer for 5-10 minutes to soften corn.
  • Mix cream or milk with flour. Add to corn with Dijon mustard.
  • Fold in mozzarella and Parmesan cheeses. Allow to cool.