Friday, February 06, 2009
I have been wanting to make these tatsy empanadas for awhile now, but there was one thing holding me back. The frozen Goya dough that I have always used was impossible to find here on Maui. Finally it occurred to me... MAKE IT YOURSELF! So that I did. This is the recipe for the EMAPANADA DOUGH.
For the filling I used my own made up recipe:
This made 20 4" empanadas or 40 half circle empanadas.
There was a lot of filling left over which I froze for a later date.
If you want 40 4" with tops and bottoms as I made, then double the dough recipe and keep filling as is.
3 tablespoons olive oil
1 medium onion finely chopped
3 cloves finely minced garlic
1 small green pepper finely chopped
1 carrot diced into small pieces
1/2 cup chopped green olives
1 medium potato diced in small cubes. I used a purple sweet potato.
1 package ground turkey
2 tablespoons cumin
1 tablespoon chili powder
salt and pepper to taste
1 can corn
1 can black beans (optional... I served mine on the side)
1 can tomato sauce
1/2 can tomato paste
1/2 bunch chopped parsley or cilantro
1 cup shredded cheese of your choice.
1 egg white
1 tablespoon milk
Make your dough as described in the recipe.
I rolled it out and cut it into 4" circles with a round cookie cutter.
While dough is chilling, Heat the oil. Saute the turkey, onion and garlic until translucent.
add all other ingredients and heat until veggies are tender. This should be rather thick and not soupy.
Normally empanadas are folded over and made into half circles, but I made mine a bit different.
I placed one round of dough on a cookie sheet, topped it with 1 heaping tablespoon filling in center of dough and 1 teaspoon or so of shredded cheese. Brush edges with egg/milk mixture.
Next place another piece of dough on top and seal edges with a fork. Pierce a few holes in top with a skewer or toothpick so that steam escapes.
Brush entire surface with glaze mixture. Bake 350 for 20-25 minutes or until golden brown on the edges. I baked 14 only half way and froze them for future meals.
Top with sour cream, chili powder and chopped parsley. Salsa is also good, but I don't really think it needs it.