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!
- 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
- 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
- Mix the flour and salt in a food processor, or in a large bowl
- Add the butter and pulse or use 2 knives to cut in cold butter
- Add the egg and the water and continue pulsing until a clumpy dough forms
- To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together
- Split the dough into 2 large ball, flatten slightly into the shape of disks.
- 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)
- Use immediately, or store in the refrigerator/freezer to use later
To make the filling:
- Sprinkle sliced onions with salt and sugar, and saute for 30-35 min in butter
- Grate cheese and mince parsley, placing in large bowl. Set aside.
- Raise heat and add balsamic and toss in diced tempeh and mushroom. Cook for 3-5 min, stirring often.
- Remove from heat and cool
- 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)
- To assemble the empanadas, place a spoonful of the filling on the middle of each empanada disc
- 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
- Refrigerate for at least 30 minutes the empanadas before baking – this also helps them seal better and prevents the filling from leaking out
- Brush with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked) right before popping into oven
- 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