A collection of recipes that we've tried, and liked. Or something like that.
These looked and tasted like empanadas:http://foodgoodness.blogspot.com/2011/01/butternut-squash-and-parmesan-pasties.htmlalthough the filling wasn't traditionally empanada-y. But you could just do the crust and fill it with anything, I think... chicken, beans, etc. Yum. Now I want them too.
Bean and Mushroom Empanada recipe - Mark Bittman, How To Cook Everything, pg. 36(I've made potato & lentil samosas on pg 35 and baked them and those were awesome)Good luck with empanadas. I wholeheartedly support any attempt at filled food. Pupusas, potstickers, samosas, sushi rolls, etc...the all have a special hold on me that I have talked about on foodgoodness before.Mark Bittman, How To Cook Everything Vegetarian: Bean and Cheese Empanadas1 1/2 cups all-purpose flour, plus a little more1/2 cup masa harina, fine cornmeal or more all purpose flour1 1/2 teaspoons baking powder1 teaspoon salt1/2 cup plus 2 tablespoons shortening or vegetable oil2 1/2 cups cooked and well-seasoned beans2 cups grated or crumbled queso fresco, Monterey Jack, or coltija cheese1/2 cup milk1. Mix the flour, masa harina, baking powder, and salt together in the food processor and process for about 5 seconds. With the machine running, add the 1/2 cup shortening and process for 10 seconds. Then, with the machine running, add about 1/2 cup cold water, just enough for the dough to form a ball. Don't add more water than necessary; the dough should be fairly dry. Knead by hand until smooth, just a minute or so.2. Divide into 12 pieces, roll into balls, and wrap in plastic or cover with a damp towel and let rest for at elast 20 minutes. (You can refrigerate the dough overnight; be sure to let it come to room temperature before proceeding.) On a well-floured surface, rolle ach piece into a 6-inch circle, adding flour as necessary.3. Preheat the oven to 450ºF. Place a couple of tablespoons of the beans in the center of each circle of dough, followed by a sprinkling of cheese, then fold each circle overl seal the seam with a few drops of water and press with the tines of a fork to close. Put on an ungreased baking sheet and brush lightly with milk. Bake until the dough is golden brown and hot, and about 20 minutes. Serve immediately or at room temperature.**The sky is the limit with these empanadas, they will take well to any filling, as long as the filling isn't too wet. (says http://ttrecipes.blogspot.com)
http://www.americastestkitchen.com/episodes/detail.php?docid=26922ATK does a whole show on empanadas and tostadas and even has the master, Rick Bayless, show how to make a traditional Mexican empanada. After watching this episode, I really want to make some right now!
ah, good call, Kelly. Rick Bayless seems like the most reliable source when it comes to something like this. I love his shouty, midwestern, Mexican-food-rocking, enthusiastic yogi self.
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