For abt 32 small Empanadas:
This time I made whole wheat dough for the shells.
If you want to make empanadas from ready made shells, check here.
For the dough:
3/4 stick earth balance
500g flour (1/3rd whole wheat flour, 2/3rds bread flour)
1/2 tsp sea salt
2 tsp succanant
1-1,5 cups warm water
For the filling:
800g leafy green blend (bok choi, swiss chard, collards, field spinach, mustard greens, beet greens, purslane, even radish greens)
1 Tbs vegetable oil or butter replacer (Earth Balance)
3 cloves garlic, minced
1 cup butternut squash, cubed
2 Tbs onion flakes
1 Tbs salt replacer
pepper to taste
tofu (or mild feta, not vegan)
To make the dough, heat the earth balance butter replacer in a pan to liquify, stir evenly, then cool down.
Sieve the flour in a bowl (or food processor) and mix with the salt. Add in the liquified fat and blend in well. Then add the warm water by the spoonfuls while mixing the dough. Use at least 1 cup and add only if more needed to make a lighly sticky but not too wet dough. Wrap the dough ball in a freezer bag and let it cool and rest for 20 minutes in the refrigerator.
Bring water to boil in a steam pot and add the washed and chopped greens. Steam till wilted, for abt. 10 minutes. Drain well and set aside.
Heat little oil in a pan and add the garlic. Cook until it starts browning, then add the butternut squash cubes. Saute until the cubes are getting tender, add spices and onion flakes, and blend in the cooked greens. Set aside and cool completely.
Before filling the empanadas, crumble the tofu and blend with the mix of greens.
Take the dough ball from the fridge after cooling. Divide in half, leave other half in the refrigerator to process after first batch. Roll first batch into a cigar like stick. Measure off 16 even pieces and cut into slices. Each slice should roll into a small ball that can be either rolled out between plastic to a disk, or pressed in a tortilla maker, or both. Get a nice thin disk of abt. 4″ diameter. If the shape gets too irregular, you may also use a large cookie cutter.
Dip your finger in water and moisten the edges of the dough disk to make them stickier. Place in center of the shell 1-1.5 tsp of filling. Fold over half of the shell to a half moon. Press down edges so that the two layers of dough adhere to each other and extend a little. 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 375˚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. ©2013Sabineart.com