E for EmpanadasI How to make Baked Empanadas – Day 5

We are onto the 5^th day of the Mega Blogging Marathon and it has been a tasty ride thus far :)

E FOR EMPANADAS:

Empanadas trace their origins back to the north western region of Spain – Galicia. A cookbook published in 1520, mentions Empanadas filled with seafood authored by Robert de Nola. Its interesting to know that some sources claim a connection to our very Indian cuisine. A similar dish first appeared in Portugal around the time of trade routes to India and the establishment of a colony in Goa. This dish is believed to have been derived from or influenced by the Indian Gujjiya or Samosa, known in Lisbon as the Chamuca da Goa. (Soure:Wikipedia)

This comes as no surprise because the first time I ate an Empanada was at a Mexican Restaurant in Dallas, TX, and the shape reminded me of Kadabu/Kargadabu (sweet filling). Empanadas are generally made with a spicy filling.

Round pieces of dough are filled and then shaped into a crescent, sealing the dough along the edges. These are then deep fried until crisp and golden brown. Instead of frying my Empanadas I chose to bake them and the results were surprisingly good. I also used Whole wheat flour, which made these very light and guilt-free.

You will need:

For the Dough:

Makes:  12-14 Empanadas

1.5 Cups Whole Wheat Flour

¼ tsp Baking powder

¼ tsp Baking soda

¾ tsp Salt

1 tbsp Olive oil (or Canola/Vegetable oil)

Warm water as needed

Combine all the dry ingredients in a medium bowl. Add warm water slowly and combine to form a dough. It should be a soft dough not sticky. Knead for a min until smooth and then cover and let rest for 20-30 minutes. Meanwhile make the filling.

For the Filling:

1 can Black beans, drained & rinsed

¼ cup green bell pepper, chopped

¼ cup red bell pepper, chopped

2 cloves Garlic, chopped

½ cup onions, chopped

½ tsp Cumin powder

½ tsp Chili powder

2 tsp Tomato Ketchup

Salt to taste

1 tbsp Oil

2 tbsp Chopped Cilantro

2 tbsp Green onions, chopped
2-3 tbsp grated Chihuahua cheese

Heat oil in a pan. Add onions and garlic, cook until soft. Add the red and green bell peppers. Cook for a minute and then add the drained black beans, cumin powder and red chili powder. Season with salt. Add ketchuo combine and cook for 3 minutes. Turn off heat and stir in cilantro and green onions. Cool before using.

Making Empanadas:

Preheat oven to 375F. Line a baking sheet with parchment paper,

Knead the dough and roll into a large sheet, about ¼ inch thick. Using a round 5 or 6-inch cutter, cut circles in the dough.

On one half of the circle place a tablespoon of the cooled black bean filling and a little bit of the cheese. 

Dip a finger in water and run it gently around the circumference of the dough. Flip over half of the dough over the filling and gently press the edges to seal. Crimp with a fork and place on baking sheet. Repeat with remaining dough and filling.

Brush the tops with olive oil. Bake for 20-25 minutes until Empanadas are firm.

These are best eaten warm. Serve with Salsa or Guacamole. I didn’t have the ingredients to make either (would you believe I was out of tomatoes!!) so I made a Spicy Cilantro yoghurt dip.

Blend 1 green chili, 1 clove of Garlic, a handful of cilantro, 1 stalk green onion (root trimmed), ¼ cup yoghurt and salt to taste in a blender. If you don’t want it spicy then skip the chili. Serve with the Empanadas.

BAKES FROM AROUND THE WORLD:

A for ANZAC BISCUITS

B for BASBOUSA
C for CHOCOLATE ECLAIRS
D for DAMPER BREAD

 

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