5 Recipes for Empanadas

• Recipes with Green Beans

Published: 07/31/2008 - Updated: 05/25/2016

• Author: Nayeli Reyes

The empanadas are of Persian origin, and took root throughout Latin America, each country having different ways of preparation: there are vegetables, meat, spicy, fruit, jam, meat or vegetarian ingredients like tofu, soy meat, etc. Their preparation is very varied, as can be fried or baked. They are a delicious dish and a very attractive way to give the vegetables to children.

Empanadas with tomato and hearts of palm

Ingredients

Dough:

• 500 grams of whole wheat or spelt
• 1 cup of water in which there is added a teaspoon of salt
• 1 egg
• 4 tablespoons of oil

Filling:

• 1 can of hearts of palm
• 3 tomatoes
• 1 pepper
• 1 onion
• 1 bay leaf
• 2 tablespoons of oil
• 2 yolks
• 2 tablespoons of ground walnuts
• Salt and pepper to taste

Preparation

1. Arrange the flour in a crown.
2. Place in the center, oil, egg and water.
3. Working well until a soft dough and let rest.
4. Meanwhile, prepare the filling , picking tomatoes , peppers and onion.
5. Brown them in a skillet. Season to taste and cook 5 minutes over low heat.
6. Remove from heat, mix with sliced hearts of palm, add the yolks and mix well.
7. Roll out the dough and cut the medallions to form empanadas. Fill with the previous preparation, close the empanadas and bake in moderate oven until brown.

Asturian Empanadas

Ingredients

• 500 grams of wheat flour
• 2 eggs
• 150 grams of butter
• 1 glass of white wine
• 2 tablespoons of yeast
• ¾ cup of oil
• 1 teaspoon of salt

Preparation

1. Mix the oil, yeast, wine, melted butter in a double boiler and beaten eggs.
2. Go incorporating the flour and salt to form without working the dough too much. Allow to rest for at least an hour.
3. The dough is separated into two parts. One of them is the greased plate extends in a floured mold . It 's covered with the filling of your choice. Tip : a layer of mozzarella cheese , basil and other chopped parsley, red peppers sauteed in oil, and chopped olives .
4. Cover with the other dough. Close and bake until golden.

Carrots and spinach empanadas

Ingredients

Dough:

• 250 grams of wheat flour
• 1 teaspoon of cinnamon
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 100 grams of white butter
• 1 egg yolk
• Milk: enough

Filling:

• 2 bunches of spinach
• 1/4 kg. of carrots
• 2 cloves of garlic, crushed and gold
• 3 tablespoons of grated cheese
• 1 egg yolk
• Salt, pepper and nutmeg : a taste

Preparation

1. Mix dry ingredients, add the butter and mix well.
2. Join the beaten egg yolk and incorporate milk slowly until the dough is rather soft, not to be worked much. Roll out the dough and pass through cutting wheel, whose center is placed the following filling:
3. Boil spinach and carrots. With these latest mash and with the first, crush. Mixing the two ingredients, then incorporating to the rest of the elements.
4. Close the emapanadas and place on a greased baking dish. Paint each with beaten egg and cook until browned.

Summer of cheese empanadas

Ingredients

Dough:

• 1 cup of oil
• 1 cup of white wine
• 1/2 cup of water with salt
• Flour: enough to build dough

Filling:

• 2 tablespoons of oil
• 50 grams of butter (or butter)
• 1 onion, chopped
• 1 clove of garlic, crushed
• 2 hard-boiled eggs chopped
• 1 bell pepper in thin slices
• 3 tablespoons of grated cheese
• 1 egg yolk
• Salt and pepper : to taste

Preparation

1. Join liquid ingredients of the dough and go incorporating the flour until dough forms a regular consistency. Work it well and let it rest.
2. Brown the onion, pepper and garlic in butter and oil. Join in remaining ingredients, mixing well and seasoning with salt and pepper.
3. Roll out the dough, cut small medallions , put on each a little filling, closing, forming the empanadas, and fry in hot oil.

Potato and soy empanadas

Ingredients

Dough:

• 2 cups of flour
• 8 tablespoons of oil
• 1 tablespoon of lemon juice
• 3/4 cup of water
• Salt and pepper : a pinch

Filling:

• 1/2 kg. of mashed potatoes made at home
• 1 cup of soybeans
• 1 cup of bean sprouts
• 1 onion
• 2 cloves of garlic
• 1 cup of grated cheese
• Salt and pepper : to taste

Preparation

1. Combine flour and oil, and go working them until dough is grainy. Add the lemon juice and water, so that it gains the consistency of dough. Season to taste. Let rest for an hour.
2. Roll out the dough on a floured surface leaving a minimum thickness . Cut circles and fill them with the following preparation:
3. Cook soy beans , previously soaked for eight hours, for 15 or 20 minutes. Remove and season.
4. Brown the onion cut into very thin strips, and place in the same oil, but when the onion is almost transparent, crush garlic cloves. Brown an instant, and remove .
5. Prepare the mashed potatoes, seasoned with salt and pepper. Add the grated cheese, beans and chopped bean sprouts .
6. Fill in the circles of dough, make repulgue, if you want to paint the outside with egg yolk or milk, and enter in moderate temperature oven, until golden.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.