Ingredients with Measurements:
- 2 cups of caigua, diced
- 1 cup of onion, diced
- 1 cup of mozzarella cheese, grated
- 1/2 cup of Parmesan cheese, grated
- 1/4 cup of cilantro, chopped
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 packages of store-bought empanada dough
Special Equipment Needed:
- Skillet
- Baking sheet
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F.
2. Heat olive oil in a skillet over medium heat.
3. Add caigua, onion, garlic powder, cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Remove from heat and stir in cilantro.
5. Roll out empanada dough on a lightly floured surface. Cut into 4-inch circles.
6. Place a spoonful of the caigua mixture in the center of each circle.
7. Top with mozzarella and Parmesan cheese.
8. Fold the dough over the filling and press the edges together to seal.
9. Place the empanadas on a baking sheet lined with parchment paper.
10. Brush the tops with a beaten egg.
11. Bake for 20 minutes, or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serving Size: Makes 12 empanadas
Nutritional Information:
Calories: 200
Fat: 10g
Carbohydrates: 19g
Protein: 8g
Substitutions for Ingredients:
- Caigua: Zucchini, eggplant, or bell peppers
- Mozzarella cheese: Cheddar cheese
- Parmesan cheese: Pecorino cheese
- Olive oil: Vegetable oil
Variations:
- Add cooked ground beef or chicken to the filling for a heartier empanada.
- Use a different type of cheese for the filling, such as feta or goat cheese.
- Add diced jalapenos or other hot peppers to the filling for a spicier empanada.
Tips and Tricks:
- Make sure to seal the edges of the empanada dough well to prevent the filling from leaking out during baking.
- If the dough is too dry, add a teaspoon of water to make it more pliable.
- For a crispier empanada, brush the tops with melted butter instead of a beaten egg.
Storage Instructions:
Empanadas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Empanadas can be reheated in the oven at 350 degrees F for 5-10 minutes.
Presentation Ideas:
- Serve empanadas with a side of salsa or guacamole.
- Garnish with fresh cilantro or parsley.
Garnishes:
- Fresh cilantro
- Chopped parsley
- Sliced jalapenos
- Diced tomatoes
Pairings:
- Rice
- Refried beans
- Salad
Suggested Side Dishes:
- Refried beans
- Mexican rice
- Guacamole
Troubleshooting Advice:
- If the empanadas are too dry, add a teaspoon of water to the dough before rolling it out.
- If the empanadas are too greasy, reduce the amount of olive oil used in the filling.
Food Safety Advice:
- Make sure to cook the filling thoroughly before adding it to the empanada dough.
- Refrigerate any leftovers promptly.
Food History:
Empanadas are a popular dish in Latin American cuisine. They are believed to have originated in Spain and were brought to Latin America by the Spanish colonists.
Flavor Profiles:
This dish has a savory flavor with a hint of spice from the chili powder. The cilantro adds a fresh, herbal note.
Serving Suggestions:
- Serve empanadas as an appetizer or snack.
- Serve with a side of salsa or guacamole.
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Region: Peruvian