Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 cup water
- 2 cups arracacha, peeled and grated
- 1 cup mozzarella cheese, shredded
- 1/2 cup onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada mold or a round cookie cutter
- Baking sheet lined with parchment paper
Step-by-step instructions:
1. In a large bowl, mix together the flour and salt. Add the cold butter and mix with your hands until the mixture resembles coarse crumbs.
2. Gradually add the water and mix until the dough comes together. Knead the dough for a few minutes until it becomes smooth. Cover with plastic wrap and refrigerate for at least 30 minutes.
3. In a skillet over medium heat, sauté the onion and garlic in olive oil until soft and translucent. Add the grated arracacha and cook for 5-7 minutes until tender. Season with salt and pepper to taste. Let the mixture cool.
4. Preheat the oven to 375°F (190°C).
5. On a floured surface, roll out the dough to a thickness of about 1/8 inch. Cut out circles using an empanada mold or a round cookie cutter.
6. Spoon a tablespoon of the arracacha mixture onto the center of each circle. Top with a tablespoon of shredded mozzarella cheese.
7. Brush the edges of the dough with beaten egg and fold the dough over to enclose the filling. Press the edges together to seal.
8. Place the empanadas on the prepared baking sheet and brush the tops with beaten egg.
9. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 empanadas
Nutritional information:
Calories per serving: 210
Fat: 12g
Carbohydrates: 20g
Protein: 6g
Sodium: 170mg
Sugar: 1g
Fiber: 2g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of mozzarella.
- If you can't find arracacha, you can substitute with yucca or cassava.
Variations:
- Add some chopped cilantro or parsley to the filling for extra flavor.
- You can also add some cooked ground beef or chicken to the filling for a meaty version.
Tips and tricks:
- Make sure the butter is cold when you mix it with the flour to achieve a flaky crust.
- Don't overfill the empanadas or they will burst open during baking.
- You can freeze the empanadas before baking and bake them straight from the freezer, just add a few extra minutes to the baking time.
Storage instructions:
Store the empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the empanadas in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the empanadas on a platter with some fresh herbs for garnish.
Garnishes:
Fresh herbs such as cilantro or parsley.
Pairings:
Serve the empanadas with a side salad or some roasted vegetables.
Suggested side dishes:
- Tomato and cucumber salad
- Roasted sweet potatoes
- Grilled zucchini
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
- Make sure the filling is cooked through before filling the empanadas.
- Store the empanadas in the refrigerator and reheat thoroughly before serving.
Food history:
Empanadas are a popular dish in many Latin American countries and are believed to have originated in Spain.
Flavor profiles:
The arracacha and cheese empanadas have a slightly sweet and nutty flavor from the arracacha and a savory flavor from the cheese and onion.
Serving suggestions:
Serve the empanadas as an appetizer or a main dish with a side salad or some roasted vegetables.
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Region: Colombian