Vegetable And Cheese Empanadas Recipes

Steps:

• Combine flour and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 1 egg; mix well. Gradually add water, mixing well after each addition. Shape into ball; wrap tightly in plastic wrap. Refrigerate until ready to use.
• Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add spinach and carrots; cook and stir 5 min. Remove from heat; cool.
• Heat oven to 375ºF. Roll out half the dough on lightly floured surface to 1/16-inch thickness; cut into12 (4-inch) rounds with biscuit cutter. Repeat with remaining dough.
• Add cheese to spinach mixture; mix well. Spoon onto centers of dough rounds, adding about 1-1/2 Tbsp. spinach mixture to each round. Beat remaining egg until blended; brush onto outer parts of dough rounds. Fold dough rounds in half; press edges together to seal. Make small cut in top of each empanada to vent the steam. Place on baking sheet sprayed with cooking spray; brush with any remaining egg.
• Bake 15 min. or until golden brown.

Steps:

• Mixing by hand, combine 2 cups warm water, the shortening and salt in a medium bowl. Slowly add the flour, mixing quickly to avoid lumps. Knead until the ingredients are evenly combined. Let the dough rest for 5 minutes, then shape into small balls (about 3 ounces each).
• Using a hand tortilla press, place a piece of waxed paper on the bottom, center a dough ball on top and cover with another piece of waxed paper. Gently press down to flatten the ball into a thin circle (not too thin or it will crack). Alternatively, you can use a wooden board or large plate to press the dough.
• Remove the top paper and add 1 tablespoon of the cheese to the middle of the pressed dough. Carefully fold one edge of the circle over the cheese to the other edge, and press the edges together to close the empanada. Using a small bowl, place it over the empanada close to the edge and press down slightly to cut the edge and evenly seal it. Repeat with the remaining dough and cheese. Set the empanadas on a large platter and refrigerate for 30 minutes.
• In a large heavy-bottomed saucepan, add enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Gently remove the wax paper from each empanada and fry two to four at a time (depending on the pan size) until golden brown, about 5 minutes.
• Serve immediately.

Steps:

• In a large pot, over medium heat, melt the vegetable shortening. Add the onions, shallots, and garlic and cook until they are soft but not browned.
• Lower the heat and add the tomato sauce, tomato paste, chopped mixed green and red peppers, parsley, wine, stock, and mushrooms.
• Bring a large pot of water to the boil. Add the carrots, zucchini, squash, and broccoli and cook until the vegetables are al dente. Add the mixed vegetables and spinach and heat through. Drain the vegetables and put them into an ice bath. When cool, drain well.
• Put the vegetables back into the pot along with the creamed corn. Mix in the red pepper flakes, paprika, oregano, Cajun seasoning, and salt and pepper, to taste. Refrigerate for at least 2 hours.
• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Place 1/4 cup vegetable mixture on the middle of each empanada dough disk. Avoid reaching the edges with the filling because oiliness will prevent good sealing. Slightly wet the edges, fold in half, and stick edges together. The shape should resemble a half-moon. Seal by pinching the edge between your thumb and index finger to make a curl about 5 or 6 times. Other sealing procedures like pinching without curling or using a fork to seal will not prevent the juices from leaking.
• Place the finished empanadas on the cookie sheet and brush them with the egg yolk. Cook until they are golden brown, about 25 to 30 minutes.

Steps:

• In a pot, cover carrots with water to cover.
• Bring to a boil, then lower heat.
• Simmer 10 minutes or until just tender.
• While simmering carrots, pour contents of can of tomatoes into a bowl and squish into little pieces with your hands.
• Wash hands.
• Blend chili powder, cumin, oregano, and cayenne into tomatoes.
• Take the 2 Tbs of flour and blend with 1/4 cup cold water in a small cup.
• Pour this into tomato mixture and stir to blend.
• Drain carrots, and cut into 3/4 in pieces.
• Put both aside for now.
• Melt butter on medium heat in a large fring pan.
• Add onion, mushrooms, zucchini, celery, green pepper, and garlic and saute.
• Stir continuously until onion is limp.
• Stir tomato mixture into frying pan and bring to a simmer.
• Cover and simmer for 2 or 3 minutes, then uncover and (stirring constantly) cook for about 5 minutes over med-high heat until liquid has evaporated.
• Stir in carrots and cheese.
• Salt to taste.
• When cheese has melted put pan in refrigerator to quickly cool vegetables.
• Stir now and then to help cool faster.
• Now, begin empanada crust.
• Resift flour with baking powder in a bowl.
• Quickly cut butter and shortening into bowl until it looks like a coarse meal.
• Make a well in the center.
• Add soy sauce and cold water together.
• Stir vigorously with a fork until dough follows the fork around bowl (about 30-40 seconds).
• Personal observation: The dough seems rather"frothy" at this point.
• Turn dough onto a lightly floured surface and knead gently for about 10 folds (or 30 seconds) to remove stickyness.
• Divide dough into 8 equal pieces.
• Make into a ball and roll into an 8 inch circle.
• Spoon about 3/4 cup vegetable filling onto center of circle.
• Moisten edges of circle with water and bring together at top, pinching and fluting edges.
• Note: The original instuctions say to make a sealed semi-circle.
• Mine looked like balls of dough and turned out fine.
• Lift empanada onto ungreased cookie sheet.
• Repeat until done.
• If you fill more than one cookie sheet put the full one in the refrigerator.
• When done, prick the top of each empanada with a fork and brush with egg and water mixture.
• If you are going to cook some of them right away, pre-heat oven to 400 and cook 25 to 30 minutes (until golden brown) on an ungreased cookie sheet.
• Take the ones for later and freeze uncovered on cookie sheet overnight.
• When frozen solid wrap in foil or put in freezer bags.
• Label with instructions: Bake uncovered in pre-heated 425 degree oven for 30 minutes.
• Let cool some before serving.

Steps:

• For the dough: Combine flour & butter in a large bowl.
• Using a pastry blender or a fork, mix until the butter is evenly distributed among the flour.
• Dissolve the salt & sugar in the water & stir into the flour mix.
• On a lightly floured surface, lightly knead dough until it forms a ball, adding more water or flour if needed.
• Cover the bowl with lid or plastic wrap & refrigerate 1 hour.
• Roll dough out on a floured surface about 1/8 inch thick.
• With a circle cookie cutter, cut out a 4-inch circle.
• Continue until you have used all of the dough.
• For filling: Put parsley, ham, breadcrumbs, cheese, sour cream, egg & pepper into a large bowl.
• Mix well.
• Put dough circles on a greased pan.
• Put 2 Tbsp. of filling in center of each circle.
• Fold dough circles in half, press & seal with a fork.
• For egg wash: beat egg & add about 1 Tbsp water.
• Brush egg wash on top of each empanada.
• Bake at 375 degrees for 20 - 25 minutes, or until golden brown.