Ingredients with Measurements:
- 1 cup of all-purpose flour
- 1/2 cup of cornmeal
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, chilled and cut into small pieces
- 1/4 cup of cold water
- 1/2 cup of requesón cheese
- 1/2 cup of cooked spinach, chopped
- 1/4 cup of chopped onion
- 1 garlic clove, minced
- 1/2 teaspoon of cumin
- Salt and pepper to taste
- 1 egg, beaten
Special Equipment Needed:
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. In a large bowl, mix the flour, cornmeal, and salt. Add the chilled butter and mix with your hands until the mixture resembles coarse sand.
2. Add the cold water and mix until the dough comes together. Knead the dough for a few minutes until it's smooth. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
3. In a medium bowl, mix the requesón cheese, cooked spinach, onion, garlic, cumin, salt, and pepper.
4. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. On a floured surface, roll out the dough to 1/8-inch thickness. Cut out circles using a cookie cutter or a glass.
6. Place a spoonful of the cheese and spinach mixture in the center of each circle. Fold the dough over to form a half-moon shape. Use a fork to press the edges together and seal the empanadas.
7. Brush the empanadas with the beaten egg.
8. Bake the empanadas 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: 160
Fat: 10g
Carbohydrates: 14g
Protein: 4g
Sodium: 150mg
Sugar: 0g
Substitutions for ingredients:
- You can use any type of cheese instead of requesón cheese.
- You can use any type of cooked greens instead of spinach.
Variations:
- Add some diced bell pepper to the filling for extra flavor and texture.
- Use ground beef or chicken instead of the cheese and spinach filling.
Tips and Tricks:
- Make sure the butter is chilled before you start making the dough.
- Don't overfill the empanadas, or they will burst open during baking.
- You can freeze the empanadas before baking. Just place them on a baking sheet and freeze until solid. Then transfer them to a freezer bag and store for up to 3 months. To bake, just brush with egg and bake for 30-35 minutes.
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 and sliced tomatoes.
Garnishes:
Garnish the empanadas with some chopped cilantro or parsley.
Pairings:
Serve the empanadas with a side salad or some roasted vegetables.
Suggested Side Dishes:
- Green salad with vinaigrette dressing
- Roasted sweet potatoes
- Grilled zucchini
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the empanadas burst open during baking, you may have overfilled them.
Food Safety Advice:
- Make sure the cheese and spinach filling is cooked to an internal temperature of 165°F (74°C) to ensure food safety.
Food History:
Empanadas are a traditional dish in many Latin American countries. They are usually filled with meat, cheese, or vegetables and are a popular street food.
Flavor Profiles:
The requesón and spinach filling is creamy and savory, with a hint of cumin. The cornmeal crust is slightly sweet and crunchy.
Serving Suggestions:
Serve the empanadas as an appetizer or a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish