Hello first-timers, welcome back.  It is Monday again, and the holiday sales are waiting for you in the Sunday’s paper.  Make sure that you take advantage of every sale and coupon available.  This weekend has been a learning experience for me. I had to opportunity to make a dish for the very first time. I made the dish with vegetables, and with meat, but since today is “Meatless Monday” I will be posting the recipe using vegetables only. I hope you enjoy this dish.  It is a great dish to start off your evening with family and friends.

WORD OF THE DAY: Empanada; the empanada is a Spanish or Latin-American turnover. It is a flaky crust filled with savory or sweet filling. It can be fried or baked. This delicious appetizer can be filled with ground meat or vegetables.   

RECIPE OF THE DAY: Vegetable Empanadas

EQUIPMENT NEEDED: Food Processor, Bowls for mixing, Baking Sheet, Large Frying Pan or Sauté pan

INGREDIENTS:

Dough:  3 Cups All-Purpose flour, 1 Egg yolk, ½ Cup of lard or butter (mix ½ of each if you like), ¾ to 1 Cup of warm milk, ½ tsp. salt, and ½ Black pepper.

Filling:  2 White onions diced, ½ Cup of lard or butter, 2 TBS. Smoked paprika, 2 TBS. Chili powder, ( if you like heat, than use ground hot pepper), 1 TBS. Fresh oregano, finely chopped, ½ TBS. Ground cumin, 1 Bunch of green onions, finely chopped, 3 Hard boiled eggs, sliced, ¼ Cup of green olive, 1 Cup of sliced mushroom, salt & pepper to taste, ½ Cup of shredded  cheese (your choice), 1 Egg yolk & 2 tsp. of water for egg wash.

INSTRUCTIONS: dough;

1.     In a food processor, mix the salt and flour and combine completely.

2.     Add the butter or lard, mix well.

3.     Add the egg yolk, and milk in small amount. Using the pulse until dough clumps and start to form.

4.     Make into two balls, than flatten, and chill in the refrigerator for about 30 minutes.

5.     Once dough has chilled, roll dough on a lightly floured surface into a thin sheet and cut out round shapes for the empanadas. (This can be done by using a small plate or mold)

6.     Use the empanada discs at once or store in the refrigerator or freezer until ready to use.

INSTRUCTIONS: filling;

1.     Combine the vegetables (or meat), paprika, red peppers, cumin, salt & pepper in a large bowl. Mix well and chill until ready to use.

2.     Melt the lard or butter in a large frying pan or sauté pan, add onions and the salt. Cook until onions are soft about 8 minutes.

3.     Add the vegetable mixture, and cook on medium heat until vegetables are tender. Stir frequently, so it will not stick.

4.     When done, let the mixture cool. When cool, mix in the green onions, and chopped oregano.

5.     Add spoonful of vegetables in the center of each empanada; add a slice egg, and olive.

6.     Brush the edges of the empanadas discs with the egg white.

7.     Fold the empanadas with your finger, and close with a fork. (to prevent the fork from sticking, dip fork into flour )

8.     Lightly brush the top of empanadas with egg wash.

9.     Place empanadas in the fridge for 20 minutes or until ready to bake.

1. Pre-heat oven to 400 degrees, and bake for 25 minutes. Serve warm. Paired with Salsa or Chimichurri Sauce. 

 
 HAPPY HOLIDAYS !