The best thing about empanadas – first, they are relatively easy to make and second, you can make them however you want. You can totally improvise and that’s what I did. I was watching Master Chef the other day and one of the tasks was to make empanadas. They gave the recipe for the dough and everything else was of the contestant’s choice. So, I decided to try them out and today I’ll share with you how it turned out.
It was really my first time making empanadas and I wanted to make both sweet and savory. For the savory ones, I chose them to be “Mexican” empanadas, so I put everything I think of when I hear ‘Mexican food’ – corn, beans, tomatoes, peppers. And the sweet ones were something like ‘apple pie’ empanadas. I filled them with apples and cinnamon because these two were meant to be together and a bit of coconut oil and also vanilla extract because I just love them.
I made the dough myself, it’s easy, but if you prefer so, you can always buy ready-made empanadas dough (we don’t really have something like this here in Bulgaria).
I dare say that my empanadas ended up to be very successful for something that I totally improvised with and had never done before. I did, however, have some struggle folding them, but oh well…
At first before putting them into the oven I thought they didn’t look very good, but once they were ready everything was fine.
I’ll be definitely making more empanadas soon! One thing I will probably do differently- I will use more products (as in quantity), because my dough made hardly 13 pieces. It was something like gourmet empanadas.
|Prep time||1 hour|
|Cook time||20 minutes|
|Total time||1 hour, 20 minutes|
|Preheat oven to 200C (400F). Mix dry ingredients (flour and 1 tsp salt). In a separate bowl mix half of the water, 1 egg and vinegar and whisk.|
|Add butter to the flour and whisk. Then add the liquid mixture and knead until the dough is nice and soft. Add the rest of the water if needed. Divide into 2 parts. Add a bit of coconut oil to one part to make it slightly sweeter (for the apple empanadas). Refrigerate for about half an hour, while preparing the fillings.|
|Chop the vegetables. Cook the onions and peppers on medium heat until slightly softened, add the tomatoes and cook for another 1-2 minutes. In a bowl mix the cooked vegetables with the corn and beans, season with cumin, oregano and salt and pepper to taste. Set aside.|
|Peel the apples, cut into pieces and put in a pot. Add sugar, cinnamon, vanilla extract and more coconut oil if you want. Put on medium heat and cook until the apples are softened. Stir occasionally.|
|Roll out one part of the dough and using a bowl cut out circles. Beat the other egg and slightly brush with the egg wash. Add 1 tbs of the savory filling in the middle of each circle and fold over. You can use either your fingers or a fork to seal the edges. Do the same with the coconut oil dough and sweet filling. Brush with egg wash on top. Lay the empanadas on parchment paper lined baking sheet and bake for about 20 minutes. You can serve with whatever sauce you want (for example salsa) and sprinkle the sweet empanadas with powdered sugar.|
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