Empanada, Calzone


Empanada are made by folding dough over a stuffing.  This is stuffed pastry, popular in South American countries, Spain and many other parts of the world. They can be baked or fried. Empanadas can be served with salsa or a guacamole. India has its own version as samosa and Gujia.

Yield: 12 to 15
Prep time: 1 hour 10 minutes
Total time: 1 hour 40 minutes

For the dough

  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon  salt
  • 1 teaspoons  sugar
  • 3/4 cups  cold unsalted butter, cubed
  • ½ cup cold water

For the filling

  • 1 onions, diced
  • 1 tablespoon chopped garlic
  • 4 tablespoons chopped mixed green and red peppers
  • 3 tablespoons green zucchini, diced
  • 3 tablespoons broccoli, diced
  • 3 tablespoon mushrooms, chopped
  • ½ cup crumbled cottage cheese (soft paneer)
  • 1 tablespoons tomato sauce
  • 1 tablespoon tomato paste
  • 1 1/2 tablespoons chopped fresh parsley 
  • ½ cup grated cheese
  • 1 teaspoons crushed red chilli flakes
  • 1/2 teaspoons paprika
  • 1 teaspoons dried oregano
  • 1 teaspoons Cajun seasoning (optional)
  • Salt to taste

For the Crust

  1. In a bowl, whisk together flour, sugar and salt.
  2. Add butter to flour mixture. Cut the butter into the flour. You can use a dough maker or rub by your fingertips. Work them together until resembles like bread crumbs.
  3. Add water slowly to the flour and, mix until just combined.
  4. If dough is too crumbly, then add a little more water. Wrap dough with plastic wrap and chill in the refrigerator for about an hour.

For the Filling

  1. In a pan, heat oil over medium heat. Add onions and garlic and cook until translucent and fragrant.
  2. Add all the chopped vegetables and stir fry till cooked AL Dante.
  3. Now add the cottage cheese.
  4. Stir in tomato sauce and tomato paste.
  5. Add all the dry seasonings and salt. Stir to mix well.
  6. Take off the heat and add the parsley and cheese.


  1. Divide pie crust into 12 balls. Flatten and roll each ball with a rolling pin, into 5-inch diameter and ¼-inch thickness. Using a round biscuit cutter cut into dough to form circles.
  2. On a flat work surface, lay one circle and spoon about a tablespoon of filling in the middle.
  3. To seal the Empanada, fold the disc to form a semi-circle and seal the edge by pressing the dough firmly with your fingers.
  4. You can also seal the edge by pressing with a fork.
  5.  Repeat with remaining dough and filling.
  6. On a lightly greased baking sheet, arrange prepared Empanadas in a single layer.
  7. For crispy crust keep the prepared Empanadas in refrigerator for 30 minutes (optional).
  8.  Bake in a preheated oven at 375 degree F for about 25 to 30 minutes or until lightly browned. Allow to slightly cool for about 1 to 2 minutes and remove from the baking sheet.

Note: You can also deep fry them.

Empanada, Calzone



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