Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 cup cold water
- 1 egg, beaten
- 2 cups chopped chaya leaves
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Empanada cutter or a large round cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the cold butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Add the cold water and mix until the dough comes together. Form the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
4. Add the chopped chaya leaves and cook until wilted, about 3 minutes. Season with salt and pepper to taste. Remove from heat and let cool.
5. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. On a floured surface, roll out the chilled dough to 1/8 inch thickness. Use an empanada cutter or a large round cookie cutter to cut out circles.
7. Spoon a tablespoon of the chaya mixture and a tablespoon of shredded cheese onto each circle. Fold the dough over to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges.
8. Brush the empanadas with beaten egg and place them on the prepared baking sheet.
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: 189
Fat: 12g
Carbohydrates: 15g
Protein: 5g
Fiber: 1g
Sugar: 0g
Sodium: 160mg
Substitutions for ingredients:
- You can use spinach or kale instead of chaya leaves.
- Any type of shredded cheese can be used.
Variations:
- Add cooked ground beef or chicken to the filling for a meatier version.
- Add diced potatoes or sweet potatoes to the filling for a heartier version.
Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky crust.
- Don't overfill the empanadas or they will burst open during baking.
- You can freeze the unbaked empanadas for up to 3 months. Bake them straight from the freezer, adding a few extra minutes to the baking time.
Storage instructions:
Store the baked empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the empanadas in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with chopped fresh herbs, such as cilantro or parsley.
Garnishes:
Chopped fresh herbs, such as cilantro or parsley.
Pairings:
Serve the empanadas with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a citrus vinaigrette
- Roasted sweet potatoes with rosemary
- Grilled asparagus with lemon butter
Troubleshooting advice:
- If the dough is too dry, add a little more water, one tablespoon at a time.
- If the empanadas are leaking filling, make sure the edges are crimped tightly and the filling is not too wet.
Food safety advice:
- Make sure the chaya leaves are thoroughly washed before using.
- Store the empanadas in the refrigerator and reheat them to an internal temperature of 165°F (74°C) before serving.
Food history:
Empanadas are a popular Latin American pastry that can be filled with a variety of ingredients, such as meat, cheese, vegetables, or fruit.
Flavor profiles:
The chaya and cheese empanadas have a savory and slightly earthy flavor from the chaya leaves, which are similar to spinach. The cheese adds a creamy and salty note to the filling.
Serving suggestions:
Serve the chaya and cheese empanadas as an appetizer or a light meal. They are perfect for a party or a picnic.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican