Baked Empanadas
Description
The name empanada comes from the Spanish verb empanar, meaning to wrap or coat in bread. An empanada is a stuffed bread or pastry and may be baked or fried. For this specific recipe, the empanadas will be baked, click here for the fried empanadas recipe. They originated from Spain and today can be found throughout the world, especially in former Spanish colonies and territories in Latin America. Empanadas can also be found in Asia and were brought there by the Spanish when they colonized the Philippines.
Filling for Empanadas vary as widely as the countries and regions they come from. Empanadas can be savory and filled with proteins such as beef or chicken or vegetarian. They can also be sweet and tasty dessert. Even in cultures where they do not call it an empanada, you will find similar stuffed bread or pastry dishes. For example, the Samosa in Indian Cuisine is a filled pastry bread and a close cousin to the Spanish empanada.
Ingredients (This recipe makes about 16 large empanadas / 24 small empanadas)
Baked Empanada Dough
Empanada Filling - Chicken
Empanada Filling - Curried Potatoes and Peas
Empanada Filling - Cinnamon Apples
Instructions
Procedure for Baked Empanada Dough
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In a food processor (or a bowl if mixing by hand), combine the flour, salt, butter, and eggs.
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Mix gently while slowly adding the milk until a dough begins to form.
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Once the dough forms a ball, remove it from the processor and knead by hand until smooth.
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Set the dough aside to rest for a few minutes.
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Cut the dough in half, then divide each half into equal portions.
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Roll each portion into a small ball.
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Using a rolling pin or dough press, flatten each ball into a thin, round circle.
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Place a small amount of cooked filling in the center of each dough circle.
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Fold the dough over the filling and seal the edges by pressing with a fork.
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Brush the tops of the empanadas with an egg wash (egg yolk mixed with a few drops of water).
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Bake at 400°F (204°C) for about 30 minutes, or until golden brown.
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Serve immediately, or allow to cool and store in the refrigerator or freezer for later use.
Empanada Filling - Chicken
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Heat butter and olive oil in a pan over medium heat.
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Sauté the garlic and onions until soft and translucent.
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Add the potatoes and carrots, then season with salt and pepper.
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Stir in the chicken and cook until the vegetables are tender and everything is well mixed.
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Pour in the chicken stock and allow the mixture to simmer.
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Add the cream and stir until the filling thickens.
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Remove from heat and let the filling cool completely before using.
Empanada Filling - Curried Potatoes and Peas
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Heat oil in a non-stick skillet over medium heat.
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Add the onions and sauté until fully cooked and lightly browned.
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Add the potatoes and mix well with the onions.
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Stir in the curry powder and paprika, then cook for about 5 minutes.
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Add the peas and continue cooking for another 5 minutes, stirring occasionally.
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Remove from heat and allow the filling to cool before using.
Empanada Filling - Cinnamon Apples
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In a saucepan, mix all the ingredients and cook till tender. Cool mixture before using.
