Discover step by step how to prepare delicious empanadas

25

Half

75min

Empanadas have become a viral recipe a few years ago, their origin is unknown, however they are present in many countries on the five continents, each contributing their own gastronomic culture. The empanada can be made in the shape of a half-moon, although it can also take the shape of a handkerchief (triangular). Its dough is made with wheat flour in its traditional form, which does not prevent the use of any other type of flour such as corn flour or any other suitable for celiac conditions. One of the great advantages of choosing empanadas, whether for special events or for breakfasts and snacks at home, is that their filling can be adapted to any requirement, which is what ultimately makes the difference. There are many types of fillings (sweet and savory), from the most classic to the most daring, some with a predominance of vegetables and others mainly with meat. There is something for all tastes and demands! Today we bring you a very complete recipe, with which you can make the dough and have two highly nutritious filling alternatives.

HOW TO MAKE THE EMPANADAS DOUGH (BAKED)

Ingredients (about 25 empanadas)  

• 167 g rimacinata semolina
• 335 g fresh pasta flour
• 1 egg + 1 egg to paint
• 2 teaspoons of salt
• 50 g butter
• 250 ml of water

Preparation (60-90 minutes approx.): 1. In a saucepan, heat the water and butter until it has dissolved. Turn off heat and set aside. 2. In a large bowl, mix the flours, salt, beaten egg and the water and butter mixture. 3. Stir well and finish kneading on a floured surface. 4. When the dough is smooth, make a ball and cover it with plastic wrap. 5. Let it rest for 30 minutes. 6. Meanwhile, heat the oven to 200ºC. 7. Stretch the dough until it is 2 mm thick. 8. With the help of a pastry cutter or some useful utensil, cut discs of about 11 cm in diameter. 9. Flour the discs well so that they do not dry out and place them on a smooth surface. 10. Once all the empanada discs are ready, they are filled and closed with the help of a fork or by making decorative folds. To seal the empanadas well and prevent the filling from leaking out, it is advisable to moisten the edge of all the empanadas with water. 11. Brush the empanadas with beaten egg and bake them until golden.

FILLED WITH CHEESE, DRIED TOMATO AND PESTO EMPANADAS

Ingredients (about 13 empanadas)

• 200 g grated mozzarella cheese
• 3 teaspoons Genoese pesto
• 6 pieces of dried tomatoes

Preparation (45 minutes approx.): 1. Preparation (2 hours of soaking + 15 minutes of preparation approx.): 2. Soak the tomatoes for about 2 hours. 3. Drain, dry the tomatoes with a cloth and cut them into small pieces. 4. In a bowl, mix the cheese, tomatoes and pesto. 5. Mix well and fill the empanadas.

FILLING WITH VEGETABLE AND TEXTURED SOY EMPANADAS

Ingredients (about 12 empanadas)

• 1 leek
• 1 onion
• 2 medium carrots
• 1 small red pepper
• 50 g medium textured soybeans
• Warm water + splash of soy sauce
• 10 pitted green olives
• Pinions
• Mixture of spices for chimichurri
• Salt

Preparation (45 minutes approx.): 1. Soak the textured soybeans with warm water and a splash of soy sauce, about 30 minutes. 2. Wash and chop all the vegetables. 3. Sauté the vegetables. 4. Drain the textured soy and add to the sauce. 5. Add the chopped olives, pine nuts, chimichurri herbs and salt. 6. Mix well and fry for a few more minutes. 7. Let the mixture cool and ready to fill. Enjoy!