I made these for dinner on Wednesday. The dough was super easy and came together well. But the filling was a bit sweet with the dates. I would use the dough again and maybe stuff it with a ground beef/corn mixture of some sort.

I also had some extra dough (because I didn’t have enough onions) so I stuffed some of the rounds with apples, cinnamon and brown sugar to make apple empanadas. They turned out really good.

For quick reference, here is just the dough recipe.

Empanada Dough

Adapted from Everyday with Rachael Ray magazine, Dec/Jan 2009
Yield: 12

3 1/2 cups flour
3/4 cup vegetable shortening
1 tsp. salt
1 cup cold water
1 egg

Using a food processor, pulse the flour, shortening and 1 teaspoon salt until the mixture resembles sand. With the machine on, add 1 cup cold water in a thin stream until the dough forms a ball. Shape into 2 equal rounds. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 400F. On a floured work surface, cut each dough round into 6 equal pieces. Using a rolling pin, roll each piece into a thin round; trim using a 6-inch plate as a guide. (I used the top of a ziploc container).

Beat the egg with 1 teaspoon of water. Divide the filling mixture among the rounds. Brush the edges with some of the egg wash, fold to enclose the filling and pinch the edges together to seal.

Divide the empanadas among 2 parchment paper lined baking sheets. Brush with the remaining egg wash. Bake until golden brown – about 30 minutes. Let cool.

Blue-Cheese Onion Filling

Salt and Pepper
2 tbs. olive oil
3 pounds Spanish onions, thinly slices
1/2 cut of coarsely chopped dates
1 tsp. balsamic vinegar
2 ounces crumbled blue cheese

In a large skillet, heat the olive oil with 1/2 cup of water over high heat. Add the onions and cook, stirring, until the water evaporates, about 10 minutes. Lower the heat and simmer, stirring, until the onions are golden-brown, about 30 minutes. Remove from the heat; season with salt and pepper and stir in the dates and balsamic vinegar. Let cool.

When placing filling in the empanada, top each with a teaspoon of blue cheese.


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