Empanada (the word “Empanar”) is a Spanish word that usually means wrapped in bread. These pastries filled with seafood, meat, cheese, vegetables or fruit are extremely popular throughout Latin and South America. Empanadas can be grilled or fried, both ways they are delicious.
source: Home Cooking Adventure
Makes about 17 smaller empanadas or 6 large cakes
1 1/4 cup flour
1 stick (110g) cold unsalted butter, cut into small (1/2-inch) cubes, chilled for up to one hour in the refrigerator
1/2 teaspoon salt
4 to 6 tablespoons ice
pour until it’s full
2 tablespoons olive oil
1 onion, minced
1 medium carrot, grated
4 cloves of garlic, minced
4 or 5 medium mushrooms, chopped
1/2 red chili
Fresh basil leaves, chopped
Fresh parsley, chopped
2 tablespoons soy sauce
Salt and freshly ground black pepper tiêu
1/3 cup grated cheese
1. Prepare the dough. Sift flour and mix flour with salt. Blend the butter into the dough, using a pastry blender, fork, or pastry processor, until crumbs form. Add the water slowly and stir until the water thickens. Cover with plastic wrap, knead slowly to form a plate and refrigerate for at least 1 hour.
2. In a large skillet, heat the oil over medium high heat. Add onion and sauté until soft. Add carrots, garlic, red peppers, mushrooms and soy sauce and cook until the water evaporates. Reduce heat to low and add basil, parsley, salt and pepper. Remove from heat and set aside to cool.
3. Preheat oven to 350F (180C). Line a baking tray with parchment paper.
4. On a doughy surface, roll the dough to 1/8 inch thick. Use a 3 1/2 inch circular cutter to cut dough circles. Re-roll the dough if needed. Repeat the process with the remaining dough until all the dough is used up and results in about 16-17 circles.
5. Place a spoonful of empanada filling on one side of the circle and top with cheese (In the video, I forgot to add cheese in some but it was a delicious treat). Moisten the edges of the circle with water and fold the dough over the filling to form a semicircle. Use a fork to press the edges together to seal.
6. Place the emapandas on the prepared baking tray. Crack the eggs and beat the top of each cake. Bake for 25-30 minutes or until golden brown. Let cool slightly before serving.