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
- In a bowl, whisk together flour, sugar and salt.
- 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.
- Add water slowly to the flour and, mix until just combined.
- 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
- In a pan, heat oil over medium heat. Add onions and garlic and cook until translucent and fragrant.
- Add all the chopped vegetables and stir fry till cooked AL Dante.
- Now add the cottage cheese.
- Stir in tomato sauce and tomato paste.
- Add all the dry seasonings and salt. Stir to mix well.
- Take off the heat and add the parsley and cheese.
- 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.
- On a flat work surface, lay one circle and spoon about a tablespoon of filling in the middle.
- To seal the Empanada, fold the disc to form a semi-circle and seal the edge by pressing the dough firmly with your fingers.
- You can also seal the edge by pressing with a fork.
- Repeat with remaining dough and filling.
- On a lightly greased baking sheet, arrange prepared Empanadas in a single layer.
- For crispy crust keep the prepared Empanadas in refrigerator for 30 minutes (optional).
- 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.