Empanadas are Spanish or Mexican turnovers made from a pastry crust with a savory, spicy or sweet filling. There are endless possibilities
- 2 cups flour -
- ¾ tsp salt -
- ½ cup oil -
- ¹⁄3 cup ice water -
- See options below -
1. cooked rice (leftovers are great!) sautéed onions, light green pepper, celery, and fresh garlic salt & pepper to taste pinch of nutmeg
2. If you’re in the mood to try something different, you can fi ll them Chilean style. For 3 cups cooked rice, add ½ cup black olives, ½ cup raisins, 2-4 cloves garlic, minced and 1 tsp oregano. Adjust seasoning to taste.
3. 1 onion and 2 cloves minced garlic sauteed in 1 Tbsp olive or canola oil. Add 1 cup sliced fresh or frozen mushrooms, and saute another 2–3 minutes. Add this to approx. 3 cups cooked brown rice and mix together. Add 6 sun-dried tomatoes, soaked in boiling water, drained, and coarsely chopped, to the above mixture. They add delicious fl avor. Season with salt and pepper and a generous pinch of thyme. This one is really good!
Mix all the ingredients together. Roll out the dough and cut it into circles, using a biscuit cutter or a glass. (Size is up to you! They’re very cute tiny, but it’s a lot of work!) Fill and fold in half. You can also cut the dough into squares and fold in half to get a triangle shape. This way you can put more fi lling. Pinch the edges together — you can use a fork for this. Optional: brush with egg and a drop of oil prior to baking, or with a sweet and sour sauce (or, if appropriate, apricot jam) for the last 10 minutes of baking. Sprinkle with sesame seeds if desired. Bake at 350F (180C) for ½ hour.
This recipe was featured in Mishpacha Magazine, Issue 107