omg i veggie-ized an empanadas recipe from a magazine that was laying around a friend’s house, i don’t remember what magazine it was–ooops!
2 c flour, i used spelt. i bet for a g/f treat you could use the bob’s red mill all purpose mix!
1 T sugar
1 t salt
1 stick butter, chilled, cut into small pieces
2 eggs, lightly beaten
1/4 c dry wht wine
1 t wht vinegar
in food processor: pulse flour w. sugar and salt (in lieu of sifting).
add+ butter and pulse until the mixture = coarse meal.
beat the eggs w. the vino and vinegar and drizzle over flour mixture. pulse until dough just comes together.
on floured board, knead dough until smooth. wrap dough in plastic wrap and refrigerate for 1 hr. (i left in fridge overnight)
1 package of morningstar crumbles, could also use tvp, soy crumbles, or other faker meat that is trying to be ground beef
veg oil for frying
the recipe called for 1/2 t achiote aka annatto seeds and i could not find this in the 3 store i went to so….i skipped it, instead i added:
2 t powdered chilli pepper and 1 small can of chipolte peppers in adobo sauce=i used all the sauce and chopped up 2 of the peppers
2 minced garlic cloves
3 T cilantro, chopped
1 diced onion
1/2 – 1 diced red pepper
1 seeded tomato, diced
2 T tomato paste
1/4 c veggie broth or water
s&p = salt & pepper
if you can find annatto seeds—saute’ seeds in oil until oil is orange—about 1 min@med. high heat, discard seeds
+add garlic, onion+pepper and cook until softened
+add tomato, tomato paste and veggie broth or water
simmer until liquid is nearly evaporated
stir in cilantro
roll out dough on floured surface to 1/8″ thick
use 3″ round biscuit cutter
stamp out approx 24 rounds
brush excess flour off rounds
work w. 1 round@a time keeping others covered with a kitchen towel
form empanadas: 2 T filling on one side
crimp edges w. fork
cover while forming others (so they don’t dry out)
preheat oven to 350′
350′ oil in deep skillet, fry 4 mins until crisp and brown
drain on paper towels
move to baking sheet
reheat in oven when all are fried.
filled, uncooked empanadas can be frozen
i mean really you did all that work shouldnt you leave some for later!
place on parchment covered baking sheet and place in freezer for an hour
transfered frozen empanadas to a freezer bag
then for reheating: bake @ 350′ w/o thawing!
seriously these came out YUM
if you make and tweak them please let me know.
i think i will make some beanie ones too.
i made about 20 smaller ones so far, cooked 8 for dinner, and froze a dozen, but i still have about 1/3 of the dough and a bunch more filling.