VEGGIE EMPANADA
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 10 to 12 empanadas
Number Of Ingredients 25
Steps:
- In a large pot, over medium heat, melt the vegetable shortening. Add the onions, shallots, and garlic and cook until they are soft but not browned.
- Lower the heat and add the tomato sauce, tomato paste, chopped mixed green and red peppers, parsley, wine, stock, and mushrooms.
- Bring a large pot of water to the boil. Add the carrots, zucchini, squash, and broccoli and cook until the vegetables are al dente. Add the mixed vegetables and spinach and heat through. Drain the vegetables and put them into an ice bath. When cool, drain well.
- Put the vegetables back into the pot along with the creamed corn. Mix in the red pepper flakes, paprika, oregano, Cajun seasoning, and salt and pepper, to taste. Refrigerate for at least 2 hours.
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Place 1/4 cup vegetable mixture on the middle of each empanada dough disk. Avoid reaching the edges with the filling because oiliness will prevent good sealing. Slightly wet the edges, fold in half, and stick edges together. The shape should resemble a half-moon. Seal by pinching the edge between your thumb and index finger to make a curl about 5 or 6 times. Other sealing procedures like pinching without curling or using a fork to seal will not prevent the juices from leaking.
- Place the finished empanadas on the cookie sheet and brush them with the egg yolk. Cook until they are golden brown, about 25 to 30 minutes.
BAKED CHICKEN EMPANADAS WITH HATCH CHILE
Empanadas get elevated with the addition of Hatch chile. Serve with avocado, salsa, and sour cream if desired.
Provided by thedailygourmet
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Time 1h
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.
- Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.
- Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 23.6 g, Cholesterol 22.5 mg, Fat 7.3 g, Fiber 1.6 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 317.7 mg, Sugar 1.2 g
BAKED MEAT-FILLED EMPANADAS (EMPANADAS AL HORNO)
To Chileans, empanadas mostly mean empanadas al horno, which are frequently baked in a wood-burning oven. The classic versions are filled with seasoned minced (not ground) meat and onions and garnished with hard-cooked egg, olives and raisins. They can be made either in the half-moon shape that they usually take throughout Latin America and the Caribbean, or in a distinctively Chilean squared-off form made by folding all but the straight side of the semicircular turnover to make a package that is often four inches across. The dough is made with lard.
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 8 to 10 large empanadas
Number Of Ingredients 13
Steps:
- Melt lard in a 10- to 12-inch skillet. Add onion and sauté on medium until it barely starts to color. Add beef. Cook until ingredients are lightly browned. Add salt and pepper to taste, cumin, paprika and hot sauce. Set aside. Heat oven to 400 degrees.
- Roll dough as thin as possible. Cut 6-inch circles. Scraps can be re-rolled one time. Place some meat mixture on one half of each circle, leaving a 1/2-inch border around filling. Top with a slice of egg, some olive pieces and a few raisins. Brush egg on empty side of circle, fold dough over to make a half-circle and crimp edges. Traditional squared empanadas can be made by folding an inch or so of each of the pointed ends of the half-circle over to make straight sides, then folding up the rounded bottom to square off the empanada.
- Arrange empanadas on a baking sheet. Squared empanadas should be placed with folded side down. Bake 10 minutes. Turn empanadas over, bake 5 minutes longer, until lightly browned on both sides. Allow to cool briefly before serving.
CHILEAN EMPANADA
My mother is from Chile and these have been a staple of our household for years. I have searched and searched and never seem to find the right one, so here is our family favorite. My mom likes to sprinkle sugar on hers. I prefer a little mustard to dip it in. We all have our own cravings. This recipe makes about a dozen large empanadas, depending on the size.
Provided by Alicia Moore Lutz
Categories World Cuisine Recipes Latin American South American Chilean
Time 1h10m
Yield 12
Number Of Ingredients 18
Steps:
- Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.
- Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 530.2 calories, Carbohydrate 54.2 g, Cholesterol 112.7 mg, Fat 27.9 g, Fiber 2.6 g, Protein 16.1 g, SaturatedFat 8.1 g, Sodium 653.3 mg, Sugar 10 g
VEGETABLE AND CHEESE EMPANADAS
Spinach, onions and finely chopped carrots cooked with dressing and shredded cheese make a tasty filling for these from-scratch empanadas.
Provided by My Food and Family
Categories Meal Recipes
Time 50m
Yield 12 servings, 2 empanadas each
Number Of Ingredients 10
Steps:
- Combine flour and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 1 egg; mix well. Gradually add water, mixing well after each addition. Shape into ball; wrap tightly in plastic wrap. Refrigerate until ready to use.
- Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add spinach and carrots; cook and stir 5 min. Remove from heat; cool.
- Heat oven to 375ºF. Roll out half the dough on lightly floured surface to 1/16-inch thickness; cut into12 (4-inch) rounds with biscuit cutter. Repeat with remaining dough.
- Add cheese to spinach mixture; mix well. Spoon onto centers of dough rounds, adding about 1-1/2 Tbsp. spinach mixture to each round. Beat remaining egg until blended; brush onto outer parts of dough rounds. Fold dough rounds in half; press edges together to seal. Make small cut in top of each empanada to vent the steam. Place on baking sheet sprayed with cooking spray; brush with any remaining egg.
- Bake 15 min. or until golden brown.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 1 g, Protein 9 g
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