For 10-12 Empanadas:
If you have time, make your own dough and shells, or use
a package of frozen Empanada shells (from a Latin bakery or Goya brand)
I prefer ‘horno’ = ‘oven style’ they are less oily; Defrost for half a day in refrigerator.
1 bunch of Bok Choi (also works with Swiss Chard)
1 bunch of mustard greens (or other hard leafed bitter greens)
1 Tbs vegetable oil or butter replacer (Earth Balance)
3 cloves garlic, minced
1 med. onion, chopped
1 big tomato, chopped
2 cups button mushrooms, sliced
1 tsp smoked paprika
1 chili pepper, minced or pepper flakes
1/8 tsp cayenne pepper
salt or salt replacer (Mrs. Dash) to taste
1/4 cup tofu, crumbled
3 Tbs grated veg. cheese (optional)
In a large pot, bring water to boil. Wash and clean bok choi and mustard greens,
cut in 1″ strips, add to boiling water and cook for 5-6 minutes. Drain all cooking water thoroughly and set aside.
Heat oil (or butter replacer) and garlic in a med. saucepan for a couple of minutes; when garlic starts to brown, add the chopped onion, mushrooms and tomato and cook for abt. 12-15 minutes. Add spices, salt or salt replacer to taste. Add the cooked greens, stir and cook for another 5 minutes until all ingredients are nicely blended and liquids are mostly absorbed. If the mixture is too liquid the filling will leak out of the empanadas. Set aside and cool completely.
Before filling the empanadas, blend crumbled tofu with the cheese. Take the defrosted empanada shells, place them individually on a board, with a rolling pin flatten and roll out a bit more so that the dough is flexible and sticky on the ends.
Place in center of the shell 1-1.5 Tbs of filling. Add 1 tsp of tofu cheese mix. Wet edges of the shell with some water, so that they get stickier. Fold over half of the shell to a half moon. Press down edges so that the two layers of dough adhere to each other. Pinch edges with a fork or roll up edges in the typical empanada ‘rope pattern’ to merge dough and shut the empanadas tightly without liquids escaping from the sides.
Heat the oven to 400˚F, and bake for 20 – 25 minutes. Add 2 minutes of broiler time if you need more tan on the empanadas. The empanadas taste better when not eaten too hot. They also taste great warmed up or even cold. ©2012Sabineart.com