Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1 tablespoon olive oil
- 2 medium zucchinis, diced
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada mold or large round cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour and salt. Add chilled butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Gradually add ice water while mixing until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat oven to 375°F (190°C).
4. Heat olive oil in a large skillet over medium heat. Add diced zucchinis and cook until tender, about 5-7 minutes. Remove from heat and let cool.
5. In a separate mixing bowl, combine cooked zucchinis, ricotta cheese, Parmesan cheese, and black pepper. Mix well.
6. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use an empanada mold or large round cookie cutter to cut out circles.
7. Place a spoonful of the zucchini and ricotta mixture in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges by pressing with a fork.
8. Brush the empanadas with beaten egg and place on a baking sheet lined with parchment paper.
9. Bake for 20-25 minutes or until golden brown.
10. Serve warm.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 empanadas
Nutritional information:
Calories: 180
Fat: 11g
Carbohydrates: 15g
Protein: 5g
Sodium: 130mg
Sugar: 0g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Salted butter can be used instead of unsalted butter, but adjust the amount of salt accordingly.
- Feta cheese can be used instead of ricotta cheese.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add chopped fresh herbs such as basil or parsley to the zucchini and ricotta mixture.
- Substitute zucchinis with other vegetables such as mushrooms or spinach.
- Add cooked crumbled sausage or bacon to the zucchini and ricotta mixture for a meaty version.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding to the flour mixture to ensure a flaky crust.
- Do not overfill the empanadas to prevent them from bursting open during baking.
- Chill the empanadas for 10-15 minutes before baking to help them hold their shape.
Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat 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 parsley or cilantro.
Garnishes:
Chopped fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of salsa or guacamole for dipping.
Suggested side dishes:
- Spanish rice
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more ice water.
- If the empanadas burst open during baking, reduce the amount of filling or seal the edges more tightly.
Food safety advice:
- Make sure the zucchinis are cooked thoroughly before adding to the filling.
- Store leftover empanadas in the refrigerator and consume within 3 days.
Food history:
Empanadas are a popular pastry in Latin American cuisine, with variations found in many countries such as Argentina, Chile, and Mexico.
Flavor profiles:
The zucchini and ricotta empanadas have a savory and slightly tangy flavor from the ricotta and Parmesan cheese, with a hint of sweetness from the zucchinis.
Serving suggestions:
Serve as an appetizer or main dish with a side of Spanish rice and black beans.
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Region: Argentine