So I took a crack at making Empanadas for a shin dig on Saturday. I started on Friday night because if they turned in to an epic fail I'd need the time to make something else.
I used two different fillings the first, mushrooms and redpeppers and the second was more traditional potato and soyrizo.
The prep time is ridiculous. The more hands in the kitchen the better. I had fun and a glass of Cab while making the mushroom filling. I used several batches of dough. Five to be exact. Make each batch individually because the dough will develop moisture if it sits too long.
The dough
Is actually quite easy. The recipe is from Isa Chandra's Vegan with a Vengeance. Its the same dough she uses for the Potato Samosas.
The fillings
Mushrooms
2 medium onions, finely chopped
4 tablespoons olive oil
1 1/2 pounds mushrooms, finely chopped
2 small red bell peppers, finely chopped
1/3 Cabernet Sauvignon
1/2 cup packed fresh parsley leaves, washed, spun dry, and minced
3 tablespoons fine dry bread crumbs
Salt and freshly ground black pepper
Empanada Dough
In a 12-inch heavy skillet set over moderately low heat, cook onions in oil, stirring occasionally, until softened. Stir in mushrooms and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown. Add wine and cook, stirring, until liquid is evaporated.
In a bowl stir together mushroom mixture, parsley, and bread crumbs. Season with salt and pepper, to taste, and cool, uncovered.
Preheat oven to 400 degrees F.
On a lightly floured surface roll out dough to approx 1/8th inch thickness. Cut dough with 2 1/2 round cookie cutter. If you don't have that on hand use a water glass.
Brush edges of mushroom-topped pastry with some water and seal edges with a fork. Carefully transfer the empanadas to a large baking sheet, leaving room for second empanada, and brush with earth balance.Repeat.
Bake empanadas until golden, about 12-15 minutes. Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, and place in containers. Reheat empanadas, uncovered, on a baking sheet in a preheated 200 degree F oven until hot, about 10 minutes.
Potato and Soyrizo
3 to 4 waxy red or white potatoes medium/large
1 teaspoon salt
2 table oilive oil
1 pound chorizo sausage, casing removed (soyrizo)
1 Spanish onion, diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1/2 cup pimiento-stuffed green olives, chopped
1/2 cup golden raisins
1 recipe empanada dough, recipe follows
Dice potatoes and then put the potatoes in a large pot of boiling water, cook uncovered until fork tender, about 6-8 minutes.
Meanwhile, place a large skillet over medium flame. Heat oil and add onions and cook until translucent. Add the chorizo, and cook, stirring for 5 minutes then add the garlic; season with the cumin, oregano, salt, and pepper. Remove from heat.
Drain the potatoes and fold them into the pan, using a wooden spoon, Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Fill and cook in a 400 degree oven until golden brown. Serve with cilantro cream.
Cilantro Cream
1/4 cup cilantro minced
1 tsp lime juice
pepper
salt
Tofutti sour cream
