Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/2 cup cold water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped tagarnina (also known as prickly pear cactus)
- 1 cup shredded mozzarella cheese
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada cutter or a small bowl
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Add in chilled butter and mix until the mixture resembles coarse crumbs.
2. Gradually add cold water and mix until the dough comes together. Knead the dough for a few minutes until it becomes smooth.
3. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
4. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic and cook until softened.
5. Add ground cumin, paprika, cayenne pepper, salt, and black pepper. Stir to combine.
6. Add chopped tagarnina and cook for 10-15 minutes or until the tagarnina is tender.
7. Remove the skillet from heat and let it cool for a few minutes.
8. Preheat the oven to 375°F (190°C).
9. On a floured surface, roll out the dough to about 1/8 inch thickness.
10. Use an empanada cutter or a small bowl to cut out circles from the dough.
11. Place a spoonful of the tagarnina mixture and a sprinkle of shredded mozzarella cheese in the center of each dough circle.
12. Fold the dough over the filling and press the edges together to seal.
13. Place the empanadas on a baking sheet lined with parchment paper.
14. Brush the empanadas with beaten egg.
15. Bake for 20-25 minutes or until the empanadas are golden brown.
- Time:
Preparation time: 45 minutes
- Cooking time: 25 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- Makes 12 empanadas
Nutritional information:
- Calories: 210
- Fat: 12g
- Carbohydrates: 19g
- Protein: 6g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of mozzarella cheese.
- If you can't find tagarnina, you can use spinach or kale instead.
Variations:
- You can add chopped cooked chicken or beef to the filling for a meatier version.
- You can also add diced tomatoes or bell peppers for extra flavor.
Tips and tricks:
- Make sure the butter is chilled before mixing it with the flour to achieve a flaky crust.
- Don't overfill the empanadas to avoid them from bursting open while baking.
- You can freeze the empanadas before baking them for later use.
Storage instructions:
- Store the leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the empanadas on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Arrange the empanadas on a platter and sprinkle with chopped fresh herbs like parsley or cilantro.
Garnishes:
- Serve with a dollop of sour cream or salsa on top.
Pairings:
- Serve with a side of rice and beans for a complete meal.
Suggested side dishes:
- Rice and beans
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the dough is too dry, add a little bit more water.
- If the empanadas burst open while baking, try sealing the edges better next time.
Food safety advice:
- Make sure to cook the tagarnina filling thoroughly to avoid any foodborne illnesses.
Food history:
- Empanadas originated in Spain and were brought to Latin America by Spanish colonizers.
Flavor profiles:
- The empanadas have a buttery and flaky crust with a savory filling of tagarnina and melted cheese.
Serving suggestions:
- Serve the empanadas as an appetizer or a main dish.
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Region: Argentinean