Empanadas


Empanadas are easy and very versatile. You can practically make them within minutes and fill them with anything whether leftovers or things you like….you crave….

What you need:

500 grams flour

150 grams unsalted butter or fleismann’s for dairy free version

1.5  tsp salt

1 cup water

Mix flour, salt and butter together – you can use cold butter and the mix will turn into a sandy texture or cold melted butter and it will be sticky.

Add water as needed to make a nice dough that will be easy to work with.

sprinkle flour on the table, roll out the dough to about 1-1.5 cm thick, and using a cup cut circles out of the dough.

Fill with what you like:

1. Pizza- tomato sauce, mozzarella, oregano, olives.

2. Gound beef- prepared and cold. I like to warm the pan with a bit of olive oil and garlic, add the ground beef. When

cooked add salt, pepper, small cut celery and carrots.

3. Mashed pumpkin, potatoes and carrots with salt and pepper

4. Mixed cheeses with goat, mozzarella and Parmesan. Add salt, pepper and a bit of egg yolk.

On the sweet side:

1. Nutella.

2. Nutella with marzipan.

3. Vanilla cream and strawberry jam.

4. Mixed berries with vanilla.

5.  Thin sliced apples with cinnamon and sugar.

As I’ve already said- anything goes! If you only plan to make sweet empanadas, put less salt in the dough.

Close the dough into halves (half moon shaped), tighten the edges with a fork.

Brush with egg. You can put sesame or poppyseeds on top.

Bake for about 20 minutes at 350F, 180C.

Enjoy and tell me about your empanadas!

6Comments

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  1. 1
    Yael gurewitz

    Hi tal – just made these, though due to making them in a stressful environment (while mila was sleeping and me not sure for how long :)) some of them did open 🙁 ….they look amazing and yummy + fun to make! Thanks

    • 2
      balicravings

      Yael, THanks for writing! I LOVE getting feedback.
      you know the saying practice makes perfect and in this case it is true- you learn to leave wider endings that you can really close tightly with a fork and press the dough hard so you see that both sides are glued together. you might also brush a bit of egg around the filling and that way when you close the dough it will help it stick.
      What did you fill them with?

  2. 3
    Yael gurewitz

    Yep, wanted to glue it with egg, but due to lack of time, didn’t. In the end, when i took them out i put another backing tray over them and pressed for a while so they re-stuck :))))
    Filled them with dried tomato paste, mozarella, corn and italian mixed herbs – yummmmm
    + thanks for the inspiration – always wanted to make something like that but was too lazy – these are so quick fun easy and tastey!
    Xxx
    Ps cudos on the blog!

    • 5
      yael

      I’m also looking forward to trying your grandma’s beigalach, but I need some more time for that.. will update you
      just now finished making “kusmin” (i think it’s Farro) with peppers and tons of onions – turned out quite yummy 🙂

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