Sweet and Savoury Empanadas

B9AAC218-D900-4E26-AD33-00E458EE0CEDSweet and Savory Empanadas

So in prepping for audition day tomorrow, apparently we need to bring our own food and drinks. Ok, no problem-but what is delicious, not messy and easy to fill us up while waiting in line? Well, after binge-watching 3 seasons of MasterChef Canada (again) I decided to use Claudio as my inspiration and make an Empanada, or handpie.

Here is a quick and easy recipe, which produces flavourful empanadas in just about an hour. Make sure to line your baking sheet with parchment and don’t overfill!

 

Ingredients

For Dough:

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 6 oz unsalted butter
  • 1 egg
  • 1/4 cup to 1/2 cup of water as needed to achieve a smooth dough

For Filling:

  • 2 white onions, sliced
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 tbsp pear balsamic or good quality balsamic vinegar
  • 1 Cup Jalapeno Montery Jack Cheese, Shredded
  • 4 tblps parsley, minced
  • 4 oz bacon maple tempeh, cut into small cubes
  • 4 oz portabello mushrooms, cleaned and cut into cubes
  • 2 tbsp butter

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To make the empanada dough:
  1. Mix the flour and salt in a food processor, or in a large bowl
  2. Add the butter and pulse or use 2 knives to cut in cold butter
  3. Add the egg and the water and continue pulsing until a clumpy dough forms
  4. To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together
  5. Split the dough into 2 large ball, flatten slightly into the shape of disks.
  6. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn’t need to be perfectly round)
  7. Use immediately, or store in the refrigerator/freezer to use later

To make the filling:

  1. Sprinkle sliced onions with salt and sugar, and saute for 30-35 min in butter
  2. Grate cheese and mince parsley, placing in large bowl. Set aside.
  3. Raise heat and add balsamic and toss in diced tempeh and mushroom. Cook for 3-5 min, stirring often.
  4. Remove from heat and cool
  5. Toss with cheese and parsley mix. (Note: You can also add a 1.2 tsp of smoked paprika or additional chili flakes if you wish)
Assembling and baking the empanadas:
  1. To assemble the empanadas,  place a spoonful of the filling on the middle of each empanada disc
  2. To seal the empanadas, fold and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges
  3. Refrigerate for at least 30 minutes the empanadas before baking – this also helps them seal better and prevents the filling from leaking out
  4. Brush with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked) right before popping into oven
  5. Bake the empanadas in a pre-heated oven at  375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden

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