"Now and Later" Vegetarian Empanadas

Recipe by Angela Curtis
READY IN: 1hr 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a pot, cover carrots with water to cover.
  • Bring to a boil, then lower heat.
  • Simmer 10 minutes or until just tender.
  • While simmering carrots, pour contents of can of tomatoes into a bowl and squish into little pieces with your hands.
  • Wash hands.
  • Blend chili powder, cumin, oregano, and cayenne into tomatoes.
  • Take the 2 Tbs of flour and blend with 1/4 cup cold water in a small cup.
  • Pour this into tomato mixture and stir to blend.
  • Drain carrots, and cut into 3/4 in pieces.
  • Put both aside for now.
  • Melt butter on medium heat in a large fring pan.
  • Add onion, mushrooms, zucchini, celery, green pepper, and garlic and saute.
  • Stir continuously until onion is limp.
  • Stir tomato mixture into frying pan and bring to a simmer.
  • Cover and simmer for 2 or 3 minutes, then uncover and (stirring constantly) cook for about 5 minutes over med-high heat until liquid has evaporated.
  • Stir in carrots and cheese.
  • Salt to taste.
  • When cheese has melted put pan in refrigerator to quickly cool vegetables.
  • Stir now and then to help cool faster.
  • Now, begin empanada crust.
  • Resift flour with baking powder in a bowl.
  • Quickly cut butter and shortening into bowl until it looks like a coarse meal.
  • Make a well in the center.
  • Add soy sauce and cold water together.
  • Stir vigorously with a fork until dough follows the fork around bowl (about 30-40 seconds).
  • Personal observation: The dough seems rather"frothy" at this point.
  • Turn dough onto a lightly floured surface and knead gently for about 10 folds (or 30 seconds) to remove stickyness.
  • Divide dough into 8 equal pieces.
  • Make into a ball and roll into an 8 inch circle.
  • Spoon about 3/4 cup vegetable filling onto center of circle.
  • Moisten edges of circle with water and bring together at top, pinching and fluting edges.
  • Note: The original instuctions say to make a sealed semi-circle.
  • Mine looked like balls of dough and turned out fine.
  • Lift empanada onto ungreased cookie sheet.
  • Repeat until done.
  • If you fill more than one cookie sheet put the full one in the refrigerator.
  • When done, prick the top of each empanada with a fork and brush with egg and water mixture.
  • If you are going to cook some of them right away, pre-heat oven to 400 and cook 25 to 30 minutes (until golden brown) on an ungreased cookie sheet.
  • Take the ones for later and freeze uncovered on cookie sheet overnight.
  • When frozen solid wrap in foil or put in freezer bags.
  • Label with instructions: Bake uncovered in pre-heated 425 degree oven for 30 minutes.
  • Let cool some before serving.
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