Vegetable Empanada

Saturday, 17 May 2014

Empanadas pastry shell turnovers made by folding dough over a filling, sealing it, and cooking it, either by baking or frying. Just about every Caribbean island has a recipe for sweet or savory fillings.

Every tasty empanada starts with the dough. In Latin Caribbean cooking you'll come across two types of dough. One is simple flour dough much like a pie crust and the other is reddish yellow dough made with yucca. You can use either dough interchangeably, but for beginners, try the simple flour dough first.

Empanada Dough:


3 cups flour
1 teaspoon salt
1/2 cup cold water
1 egg
1 egg white
1 teaspoon vinegar
3 tablespoons shortening

Dough preparation:

In a bowl, beat the water, egg, egg white and vinegar together. Set aside.

In a separate bowl, mix together the 3 cups of flour and salt.

Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

empanada filling ingredients:

Cabbage 1cup,chopped
Carrot 1 cup ,chopped
Spinach 2 cup,boiled
4 potatoes,boiled
2 eggs,boiled
Scallion half cup
Salt for taste
Red chilli powder 1 teaspoon
Black pepper 2 teaspoon
Chicken powder 2 tablespoon
Tomato chilli sauce 4 tablespoon

Filling preparation:

Sauté all the vegetables,then add black pepper,salt,red chilli powder,chicken powder and sauté for 3 minutes

Then add all sauté ingredients to bowl, add boiled mashed potatoes and tomato chilli sauce and in last add boiled eggs finely chopped,mix it well

Now take one tablespoon full of mixture and wrap it in empanada sheets and give them whatever shape you want to give.

Then preheat oven to 375F and bake them till 18-25 minutes. The Empanadas are ready once they are golden, serve them with your favourite sauce.


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