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Vegetable Empanadas In Curry Dough

Type: Vegetables
Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

3 cups 187g / 6.6ozAll-purpose flour
1 tablespoon 15mlSalt
1 tablespoon 15mlCurry powder
5 tablespoons 75mlSolid vegetable shortening
5 tablespoons 75mlChilled butter
1   Egg
1/4 cup 59mlWater
2 tablespoons 30mlVegetable oil
1   Onion - chopped
1   Jalapeno or serrano chili - seeded, chopped
1   Garlic clove - chopped (large)
1 teaspoon 5mlGround cumin seeds
1   Ground nutmeg
1   Tomato - peeled, seeded, (large) and chopped
1 cup 62g / 2.2ozFresh or frozen corn kernels
1 lb 454g / 16ozChopped fresh Swiss chard
1 cup 146g / 5.1ozDiced red bell pepper
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Sift flour, salt and curry powder into medium bowl. Add shortening and butter and cut in using fingertips until mixture resembles coarse meal. Whisk egg and water in small bowl to blend. Add mixture to dough by tablespoonfuls until dough is firm. Turn dough out onto lightly-floured surface. Knead gently and briefly. Wrap dough in plastic and refrigerate 1 hour to rest.

Heat oil in heavy large skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add jalapeno, garlic, cumin and nutmeg and stir 1 minute. Add tomato, corn, chard and red bell pepper.

Cook until vegetables are tender and almost all liquid evaporates, about 5 minutes. Season to taste with salt and freshly-ground black pepper. Cool completely.

Preheat oven to 375F. Roll out dough on lightly-floured surface to 1/8-inch thickness. Cut dough into 6-inch diameter circles. Gather scraps into ball. Reroll scraps and cut out more circles.

Place 3 tablespoons filling in center of each circle, leaving 1/2-inch border on all sides. Brush border with water. Fold circle over filling, creating half-moon shape. Press edges with tines of fork to seal. Make a small slit in top of each empanada to allow steam to escape.

Place empanadas on parchment-lined baking sheet. Bake until pastry is golden-brown, about 30 minutes.

Serve warm.

This recipe yields about 6 servings.

Source:
Susan Feniger and Mary Sue Milliken

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