Fine! I admit I need break from all the curries and dals and paratha! Yes, I am sucker for dal and rice! Yes, my comfort food is having a warm paratha with ghee! Yes, I can have have briyani and kofta everyday!
BUT! Once in a while I need a break from grama masala and ghee. Think of it as a cleansing ritual so I can appreciate my curries and dals more.
And that’s how I began my journey to South America!
Empanadas are crescent shaped, savory pastries made of pastry dough and filled with a variety of ingredients. Traditionally empanada filling includes anything from beef or chicken but here I have vibrantly seasoned vegetable fillings which are equally tasty and makes you crave more of these pockets of joy.
Empanadas
Crescent shaped savory pastries made of crusty dough and filled with a variety of ingredients
Equipment
- Food Processor
Ingredients
Crust
- 2 1/2 cups all purpose flour
- 1/2 tsp salt
- 4 oz unsalted butter, cubed and chilled 1/4 inch cubes
- 1 large egg
- 1/3 cup ice water
- 1 egg (beaten) + 1 tbsp water for egg wash
Onion and Cheese filling
- 1 tbsp oil
- 1 medium white onions halved and sliced
- 1/2 cup aged gouda shredded
- 2 tsp oregano
- 2 tsp garlic powder
- salt & pepper as per taste
Sweet Potato Lentil filling
- 1 tbsp oil
- 1/2 cup cooked green lentils
- 1 medium sweet potato chopped
- 1 small onion chopped
- 1 tsp paprika
- 2 tsp garlic powder
- 2 tsp thyme
- 1/4 cup vegetable broth
- salt & pepper as per taste
Instructions
Crust
- To make the dough pulse the flour and salt in a food processor.
- Add butter, egg and ice water and pulse until the mixture resembles coarse crumbs.
- Transfer the mix on a clean work surface and shape the dough into a disc. Tightly cover the dough in plastic wrap and place in the refrigerator for at least 30 minutes.
Onion and Cheese filling
- Heat oil in a large pan on medium heat.
- Once hot saute onion until it turns golden, 10 minutes. Turn off the heat and season with oregano, garlic, salt & pepper. Set aside.
Sweet Potato Lentil filling
- Heat oil in a large pan on medium heat.
- Saute onions once the oil is hot until soft. Stir in sweet potato and vegetable broth; cook covered until the potatoes are tender. Around 5 minutes.
- Add lentils and spices, mix and season with salt and pepper. Set aside.
Assembly
- Remove dough from refrigerator and let it come to room temperature.
- Preheat oven to 375°F and place rack into the center of the oven.
- Line two baking sheet with parchment paper and set side.
- Divide the dough into 20 equal parts and roll into a circle around 5" in diameter.
- Alternatively, you can roll the dough into a 1/8" inch thick disc and cut out 5 in circles using a big cookie cutter.
- Working with one prepared circle at a time add a heaping 2 tbsp of filling onto one side of the circle.
- For onions and gouda filling, place a tbsp of cheese followed by 2 tbsp of onions.
- Fold the dough in half. Using a fork, firmly press the edges together. Repeat this process with remaining circles and filling and arrange on a parchment lined baking sheets.
- In a small bowl mix together an egg with 1 tbsp of water, brush each empanada with egg wash until evenly coated. Bake for 35 min or until golden brown.
