Empanada is a savoury snack made with puff pastry and different stuffings depending on the local availability. The dough is rich, buttery and flaky that you can bake or deep fry depending on your choice.
Though the meat versions are popular, the vegetarian version is equally good. As I said, I was really looking forward to clearing my BM bookmarks and this was inspired by Sandhya’s that she made for a previous Mega BM.
Since her recipe was from scratch, I too decided I will make from the dough. Anyway, we don’t get ready to use puff pastries, so it was decided I will make it over the weekend. She had used Gouda cheese along with Spanish sweet onions. Though we do get Gouda cheese, it wasn’t available in small quantity and I wasn’t prepared to simply stock such ingredients.
I went with my regular choice of Paneer and Konda, Peddu simply loved it. I only made about 10 mini ones and they were upset that it was over very quick! I made only half the measurement and couldn’t have too many on hands when I was also making so many other dishes that day. The below measurement must yield about 24 small ones.
Though Empanadas have been on my todo list for a while, I was finally able to strike this off my list. I had Elote as a choice but settled with the delicious empanadas for the A to Z International Street Foods. If you are interested to know the Flatbread for E, check this post.
In this A to Z International Street Foods:
Empanada – Argentinian Onion and Cheese Empanada
For the Dough
2 1/2 cup All Purpose Flour
8 tbsp Butter (chilled and cubed) – (1 stick)
1/2 cup Water Cold
1/2 tsp Salt
1/2 tsp Baking Powder
For the filling
1 cup Onions
3/4 cup Paneer / Gouda Cheese
1 tsp Oregano (dried)
2 tsp Crushed red pepper (optional)
Salt to taste
1 tbsp Cooking Oil
To Assemble the Empanadas
Heavy cream or milk – to brush the empanadas
Sesame Seeds – to sprinkle
How to make the Empanadas
To make the Empanada dough / outer cover
In a large bowl, measure the flour, salt and baking powder. Mix well. Add the chilled and cubed butter and combine them well until it resembles breadcrumbs.
Slowly add the cold water until a stiff dough forms.
Divide the dough into 2 halves and cover it with plastic wrap. Refrigerate overnight or at least for 3 hours.
To make the filling
Heat a nonstick pan with oil, saute the onion till done. Add the salt, crushed red pepper and the oregano. Cook for few minutes. Remove.
Toss the paneer cubes until golden, keep it aside.
To assemble the Empanadas
Remove the refrigerated dough and roll it into a thin circle.
Cut out about 3 inches wide circles from the dough using a lid or cookie cutter. You could use bigger size as well. I made mine into mini versions.
Repeat with the rest of the dough and then re-roll the scraps and cut them out again.
Place about 1 tbsp of onion mixture and paneer cubes on one half of the circle
Cover the filling with the other half of the dough (form a semi circle) and pinch the corners well.
Seal the sides using a fork or you could fold the edges to cover well.
Place the prepared empanadas on a parchment lined baking sheet.
Using a fork, make several holes on each empanada, so that the steam can release when baking.
Baking the Empanadas
Preheat the oven to 200 C. Brush the empanadas with cream or milk. I use a combination of cream and milk.
Sprinkle the sesame seeds on top of the empanadas.
Bake the Empanadas for about 30 to 40 minutes or until they are golden brown.
If you want to deep fry, you can fry for 5 mins until it turns golden on all sides and remove.
Serve hot with sauce!