Empanadas

Empanadas seem like one of those dishes that you'd probably never attempt in your own kitchen.  I mean, it's dough and fillings and folding it up, and wouldn't that take such a long time, be really complicated and messy, and I should just go to a restaurant and get them.  Wrong, friends.  These little beauties were easy and fun to make.  You can fill them up with anything you'd like, the easiest being refried beans and cheese.  I did leftover roasted vegetables, chorizo, and cheese in these ones.  Possibilities are endless, so go ahead, do something a little daring in the kitchen and see how easy it is!

Empanadas

Total time: 1 hour, 20 minutes

Makes 12

Ingredients:

For the dough,

1 1/2 cups all-purpose flour, plus more for work surface

1/2 cup masa harina or fine cornmeal

1 1/2 tsp baking powder

1 tsp salt

1/2 cup plus 2 TBS solid vegetable shortening or vegetable oil

For the filling, (any combination of the following)

14.5 oz can refried beans

2 cups grated or crumbled cheese, such as queso fresco, Monterey jack, or cheddar

3 cups of any thick or rich vegetable dish (I did roasted tomatoes, squash, and zucchini)

1/4 cup milk

Directions:

1. Mix the flour, masa harina, baking powder, and salt together in a food processor, and process for about 5 seconds to combine.  Add the vegetable shortening and process for 10 seconds.  Then, with the machine running, add about 1/2 cup cold water, just enough for the dough to form a ball.  The dough should be fairly dry.  Knead by hand until smooth.  

2.  Divide the dough into 12 balls, cover with plastic wrap or a damp towel, and allow to rest for at least 20 minutes.  On a well-floured surface, roll each ball into a 6-in circle, adding flour as necessary.

3.  Preheat the oven to 450ºF.  Place a couple of tablespoons of filling and a sprinkle of cheese in the center of the circle.  Fold the edges up to meet in the center.  Seal with a few drops of water.  Put on an ungreased baking sheet and brush lightly with milk (makes it shiny!).  Bake until the dough is golden brown and hot, about 20 minutes.  Serve immediately or at room temperature.

Finished product, look how beautiful!

From How To Cook Everything Vegetarian! by Mark Bittman