Empanada [ em-puh-nah-duh; Spanish em-pah-nah-th ah ]
Noun: a turnover or mold of pastry filled with chopped or ground meat, vegetables or fruit usually baked or fried. Commonalty found in South America.
This week we are off to Argentina to try empanadas, a tasty tree snack, meal and celebration food! These little stuffed dough pockets are perfect for pack lunches, picnics or snacks. Traditionally made using beef mince, these are made using mushroom minced up to recreate a mince like texture. These are great to freeze once they have cooked so would be great to batch cook then taken out when you want them.
Delicious hot or cold
Dough 1 1/2 cup of flour 1/2 cup of butter 1/4 - 1/2 cup of water Salt Filling 1 onion - finely diced 2 cloves of garlic 1 tsp cumin 2 cups of mushrooms - finely minced 1/2 cup TVP (Dried textured vegetable protein) 1 medium-sized potato - finely diced 12 pitted olives 3 tbsp of tomato puree 1/2 cup of stock 1 tsp marmite Dough Incorporate the butter into the flour with a pinch of salt mixing to make fine breadcrumbs.
Slowly add in the water, starting with 1/4 cup. You want enough to bring the dough together, but you do not want it to be too sticky.
Cover and let rest in the fridge for 30 minutes. Filling Add the onion and garlic to the pan and fry for a few minutes. Once lightly golden, add in the cumin and cook until fragrant.
Add the mushroom mince to the pan and cook for 3-5mins. Now add in the TVP potatoes, olives, tomato paste, stock & marmite and cook on a medium heat for around 5 minutes. Do not worry about the potatoes being fully cooked as they will finish cooking in the oven later.
Remove the dough from the fridge and roll out to the thickness of a pound coin. Cut into circles using a side plate or saucepan lid.
In each circle, place a few spoonfuls of filling in the top half leaving roughly 1cm between the edge of the dough.
Fold the dough in half, covering the filling and creating a pasty shape. Then using the prongs of a fork press down the edges of the dough to crimp it shut.
Place on a baking tray and repeat until you run out of dough.
Brush with some plant milk of your choice and bake in the oven on 180 degrees for 15-20 minutes or until golden brown.
These are great fresh out the oven or served cold at a picnic.
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