Baked Vegetable Empanadas with Avocado Salsa

Empanadas 

 

Servings: 12-15

Prep Time: 20 minutes

Cook Time: 20 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

 

Ingredients for the Crust:

  • 1 1/3 cups whole grain pastry flour
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup 1% low-fat milk, cold
  • 2/3 cup olive oil, plus more for brushing

Ingredients for the Filling:

  • 2 tablespoons olive oil
  • ½ pound cremini mushrooms, roughly chopped
  • ½ small yellow onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 – 15 ounce can low-sodium black beans, drained and rinsed (you can sub in a lean ground or minced protein such as turkey, chicken or tofu)
  • 2 cups spinach, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • zest and juice of 1 lime
  • Kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 egg, whisked thoroughly

Ingredients for the Avocado Salsa:

  • 1 avocado
  • 1/4 cup water
  • juice of 1 lime
  • 4-5 sprigs cilantro
  • 1 garlic clove
  • Kosher salt, to taste

Procedure:

    1. To make the crust: In a large mixing bowl combine the flours and salt. Make a well in the center and pour in the milk and 1/3 cup of olive oil. Using a spoon or your hand begin stirring from the center, slowly working your way out to incorporate more and more flour. If it still seems pretty dry at this point, add 2 tablespoons of olive oil and keep mixing. Use your hands to fold the dough over itself, adding more oil if needed, until it just comes together and all of the dry bits are incorporated.
    2. Shape the dough into a disc, wrap in cling wrap and refrigerate while you make the filling.
    3. To make the filling: Place a large skillet on medium high heat. Pour in the olive oil and, once it is hot and shimmering add the mushrooms. Cook, stirring occasionally, until the mushrooms have browned and the moisture has evaporated. Add the onion, red bell pepper and garlic and sauté until aromatic, about 30 seconds.
    4. Stir in the black beans, spinach, cumin, paprika, cayenne and 2 pinches of kosher salt. Cook for 5 minutes or until the beans are warmed through. Remove from the heat and add the zest and juice of the lime along with a few cracks of black pepper. Taste and adjust seasoning as needed. Transfer to a bowl and place in the refrigerator while you roll out the crust.
    5. To make the empanadas: Preheat the oven to 400°F. Lightly spray a sheet tray with cooking spray.
    6. Lightly flour the countertop. Using a rolling pin, roll the dough out into a large circle-making sure to pick it up and rotate it every couple of rolls to prevent sticking and to keep it in a round shape. Using a paring knife or 6 inch ring mold to punch out circles. You can squeeze the dough back together, roll out again and repeat until all the dough has been cut.
    7. Place about 2 tablespoons worth of filling in the center of each circle. Use a little beat of the whisked egg to dampen the edge of half of the round. Fold the top half over and press down around the filling to seal the edges (you should have a half moon-shaped pastry). Using a fork (lightly dipped in flour if needed), press the tines around the seam to get the signature lines on the edges. Brush to tops with the whisked egg and transfer to the sheet tray.
    8. Bake for 20 minutes or until lightly golden brown.
    9. To make the avocado salsa: Combine the avocado, water, lime juice, cilantro and garlic in the bowl of a food processor or blender. Process on high until smooth, adding a little more water if needed to reach the desired consistency. Taste and season with salt as needed. Serve as a dipping sauce with the empanadas.

       

          

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