Some foods are made for a crowd. To consume them, yes, but also to make them. Empanadas are one of those foods.
These filled pastries are popular in South America, joining a long list of such handheld pastries that are a part of many cultures: Think pastries, calzones, turnovers, Hot Pockets — you get the picture. Empanadas likely originated in Portugal but are believed to have been influenced by India’s samosas, so they’ve circled the globe.
A flaky crust traditionally made with lard, but now more likely butter, shelters a filling often made with ground beef, olives, hard-boiled eggs and sometimes raisins. But empanadas are open to all sorts of options, from vegetarian combos to dessert fruits.
Whatever you fill them with, consider the joys of making them with friends or family members — because there’s some work to do.
There’s the dough to make, the filling to mix, then rolling, dolloping, crimping and glazing. Now, there’s nothing wrong with you spending a Zen-like afternoon alone methodically moving through the steps. But when you gather a group, talents emerge. Someone in the bunch has a knack for rolling dough into perfect circles. Another’s taste buds are essential to a perfectly seasoned filling.
With a good crew, you can turn out dozens of empanadas in a few hours, which is great because they freeze well, in both entree-sized pockets or smaller snack-sized bites.
We’ve chosen a vegetable-cheese filling, mostly because it’s delicious, but also because its creamy nature makes a filling that’s a little easier to handle than the more crumbly ground-meat versions. So gather your friends for an empanada afternoon. It’s how communities have cooked for centuries. Come together.
This recipe is adapted from a blog, thewoksoflife.com. It makes 12 large or 24 snack-sized empanadas. The dough:
▪ 2.25 cups flour.
▪ 1.5 teaspoons salt.
▪ One stick (eight tablespoons) cold unsalted butter, cut into half-inch cubes.
▪ One egg.
▪ One-third cup ice water, plus one tablespoon if necessary.
▪ One tablespoon white vinegar.
▪ One tablespoon butter.
▪ One tablespoon olive oil.
▪ One (eight-ounce) sweet potato, finely diced in quarter-inch cubes.
▪ Half a cup finely diced red bell pepper.
▪ 1.5 cups sweet corn kernels, fresh or frozen..
▪ Two green onions, chopped.
▪ Two to three tablespoons jalapeno pepper, finely chopped.
▪ Salt and pepper to taste.
▪ Seven ounces mild feta cheese.
▪ Four ounces cream cheese.
▪ Two tablespoons chopped cilantro or parsley.
▪ One egg, separated, for sealing dough and glaze
▪ One tablespoon milk..
To make the dough: In a large bowl, whisk together the flour and 1.5 teaspoons salt. Add the cubed butter and cut in with a pastry cutter or work the mixture with your fingers until it resembles coarse crumbs.
In a small bowl, beat together one egg, one-third of a cup ice water and vinegar. Add it to the flour mixture and stir with a fork until it resembles a shaggy mass, adding the extra ice water if there’s still too much unmixed flour.
Knead gently in the bowl a few times, just enough to bring the dough together. Wrap the dough in plastic wrap and refrigerate while you prepare the filling. (Dough can be made a day ahead.)
To make the filling: Heat one tablespoon butter and olive oil in a skillet over medium heat. Add the sweet potato and saute until just starting to get golden. Add the bell pepper and corn and cook until tender, about five minutes. Turn off the heat and stir in the green onions and jalapeno pepper. Season with salt and pepper, to taste. Allow to cool for a few minutes. The mixture can be warm, but not piping hot.
In a large bowl, mix together feta and cream cheese. Add cilantro, then stir in vegetable mixture, mixing well. Taste for seasoning.
To assemble the empanadas: Preheat oven to 400 degrees and place parchment paper on two baking sheets. Separate one egg into separate small bowls for white and yolk. Whisk the white with a fork until frothy; you’ll use this to seal the empanadas. Whisk the yolk and milk with a fork until smooth; you’ll brush each empanada with the egg-yolk wash for a golden crust.
For large empanadas, divide the dough into 12 equal pieces. Keep dough covered while working with each piece.
On a lightly floured surface, roll out each piece into a six-inch circle. Place about three tablespoons of filling in the center of the dough. With a brush or a finger, paint the outside of the circle with egg white. Fold dough over filling and press to seal.
Further seal the seam by pressing with a fork, or pleating as you might a pie crust. A classic empanada border looks like a twisted rope, which comes with practice.
Place filled empanadas on parchment and brush with egg-yolk wash. Bake for 30 minutes. They’re best served warm, but are good at room temperature, too.
For snack-sized empanadas, divide dough into 24 even pieces. Roll out to a four-inch circle and fill with a heaping tablespoon of filling. Seal as directed above, brush with egg-yolk wash and bake 20 to 25 minutes.
To freeze: Lay unbaked empanadas, without the egg glaze, side by side on a parchment-lined baking sheet. Make sure they don’t touch, or the empanadas will freeze together. Freeze until solid, then transfer into a freezer bag. Frozen empanadas will keep for up to three months and can be baked straight from the freezer. Brush with egg glaze and bake as directed, allowing five to 10 more minutes.
Note: Sauces are a great accompaniment to empanadas. You can use something as simple as prepared salsa or make your own chimichurri sauce. Or this cilantro cream sauce, which we particularly like. . This makes about three-quarters of a cup.
▪ Half a cup finely chopped cilantro, leaves and tender stems.
▪ One green onion, chopped finely.
▪ Half a cup sour cream.
▪ Half a lime (grated zest and juice).
▪ Salt to taste.
Combine all ingredients and serve.
Nutrition information per empanada with one tablespoon sauce: 170 calories, 11 g fat, 260 mg sodium, 14 g carbohydrates, 6 g saturated fat, 2 mg total sugars, 4 g protein, 45 mg cholesterol, 1 g dietary fiber. Exchanges per serving: 1 starch, 2 fat.