An empanada is a fried (more delicious) or baked (healthier?) bread of pastry stuffed with a savoury filling.
In one shape or another, they are present all over the work:
- In India they are called samosas;
- In Bangladesh they’re called shingara;
- Maldivians call them bajiyaa;
- In Indonesia they are known as pastel and pasteis in Brazil;
- They are called sambusak in Israel;
- chamuças in Portugal and in the Goa province of India;
- samboosa throughout the Horn of Africa and towards the southern side.
My recipe, from Cooking Light Global Kitchen: The World’s Most Delicious Food Made Easy of course, called for sweet potatoes and black beans empanadas, but I soon found with a rebellion on my hands as the tribe demanded meat and some of the members didn’t like sweet potatoes.
What we ended up with is half the empanadas half-filled with regular potato and beans and half with the planned sweet potato and beans.
It was a lot of work.
This is not an easy to make recipe. It takes quite a lot in preparation, which is almost continuous throughout the making of it.
I cannot even imagine what the fried ones are like.
- 9 ounces all-purpose flour (about 2 cups)
- 3/4 teaspoon kosher salt
- 1/3 cup canola oil
- 1/4 cup cold water
- 1 tablespoon cider vinegar
- 1 large egg, lightly beaten
- 1 poblano Chile
- 1 tablespoon cumin seeds
- 1 cup mashed cooked sweet potatoes
- 1 cup canned black beans, rinsed and drained
- 1/3 cup chopped green onions
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ancho Chile powder
- 1/2 teaspoon kosher salt
- 1 egg white, lightly beaten
- Cooking spray
- Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk.
Combine canola oil, 1/4 cup cold water, vinegar, and egg in a medium bowl.
Gradually add oil mixture to flour mixture, stirring just until moist.
Knead lightly until smooth.
Shape dough into a ball, and wrap in plastic wrap. Chill 1 hour.
- Preheat broiler.
Place Chile on a foil-lined baking sheet;
broil 8 minutes or until blackened, turning after 6 minutes.
Place in a paper bag; close tightly.
Let stand 15 minutes.
Peel Chile; cut in half lengthwise.
Discard seeds and membranes; finely chop.
- Preheat oven to 400F (I would do this in step 4 - the following took me quite a while).
Cook cumin seeds in a large saucepan over medium heat 1 minute or until toasted, stirring constantly.
Place cumin in a clean spice grinder; process until ground.
Combine cumin, poblano, sweet potatoes, and next 5 ingredients (through 1/2 teaspoon salt) in a large bowl;
mash with a fork until almost smooth.
- Divide dough into 10 equal portions, shaping each into a ball.
Roll each dough portion into a 5-inch circle on a lightly floured surface.
Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 tablespoons poblano mixture into center of each circle.
Moisten edges of dough with egg white; fold dough over filling.
Press edges together to seal.
Place on a large baking sheet coated with cooking spray.
Cut 3 diagonal slits across top of each empanada.
Bake at 400F for 16 minutes or until lightly browned.
Serves 10 (serving size: 1 empanada). Good luck eating only one!
- Calories 209;
- Fat 8.4g (Sat 0.7g, Mono 5g, Poly 2.3g);
- Protein 5.1g;
- Carbs 29g;
- Fiber 2.9g;
- Cholesterol 18mg;
- Iron 2.3mg; Sodium 359mg; Calcium 32mg; Sodium 359mg; Calcium 32mg.