Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup cold water
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup shredded mozzarella cheese
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the cold water, mixing until the dough comes together. Knead the dough on a floured surface until it becomes smooth. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the garlic powder, dried oregano, black pepper, and salt. Stir to combine and cook for another 2 minutes. Remove from heat and let it cool.
5. On a floured surface, roll out the dough to 1/8 inch thickness. Use a pastry cutter or knife to cut out circles of about 4 inches in diameter.
6. Place a tablespoon of the onion mixture and a tablespoon of shredded mozzarella cheese in the center of each dough circle.
7. Fold the dough over the filling to form a half-moon shape. Use a fork to press the edges together and seal the empanadas.
8. Brush the beaten egg over the empanadas and place them on the prepared baking sheet.
9. Bake for 20-25 minutes, or until the empanadas are 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: 190
Fat: 11g
Carbohydrates: 17g
Protein: 5g
Sodium: 200mg
Sugar: 0g
Substitutions for ingredients:
- You can use any type of cheese you like instead of mozzarella.
- You can add other fillings such as cooked ground beef, chicken, or vegetables.
Variations:
- Add chopped jalapeño peppers for a spicy kick.
- Use a different type of cheese such as cheddar or pepper jack.
- Add diced tomatoes to the filling for a burst of freshness.
Tips and tricks:
- Make sure the butter is cold when you mix it into the flour to achieve a flaky crust.
- Don't overfill the empanadas or they may burst open during baking.
- You can make the dough ahead of time and refrigerate it for up to 2 days.
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:
Arrange the empanadas on a platter and garnish with chopped fresh herbs such as parsley or cilantro.
Garnishes:
Chopped fresh herbs such as parsley or cilantro.
Pairings:
Serve the empanadas with a side salad or rice and beans.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Guacamole
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the empanadas burst open during baking, try sealing the edges more tightly or using less filling.
Food safety advice:
- Make sure the filling is cooked through before adding it to the empanadas.
- Store the empanadas in the refrigerator and reheat them thoroughly before serving.
Food history:
Empanadas are a traditional Latin American pastry that can be filled with a variety of savory or sweet fillings. They are thought to have originated in Spain and were brought to the Americas by Spanish colonizers.
Flavor profiles:
Savory, cheesy, and slightly tangy.
Serving suggestions:
Serve the empanadas as an appetizer or main dish.
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Region: Argentina