Red Cabbage, Blue Cheese, And Walnut Empañadas
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
44
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.333333 cups
All-Purpose Flour1 tbsp
Oregano (dried)6 tbsps
Vegetable Shortening1 cup
Water1 tbsp
Salt1 tbsp
Grain Mustard (whole-)1 tsp
Prepared Horseradish1 cup
Cider Vinegar1 cup
Sugar1 cup
Walnut (toasted chopped)1 large
EggDirections:
1
To prepare the dough, combine the flour and oregano in the bowl of an electric mixer fitted with a paddle attachment
2
Add the shortening and mix on low speed until the mixture resembles oatmeal
3
In a bowl, combine the water and salt, and slowly drizzle into the mixer while on low speed
4
Mix until the water is fully absorbed; do not overwork the dough or it will form a ball
5
Wrap the dough in plastic and refrigerate for 30 minutes
6
To prepare the filling, combine the cabbage, onion, jalapeño, mustard, horseradish, canela, allspice, vinegar, sugar, salt, and 1/2 cup water in a saucepan
7
Bring to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour, or until the cabbage is tender
8
Remove the pan from the heat, let cool, and drain
9
In a mixing bowl, combine the cooled cabbage with the Gorgonzola and walnuts and set aside
10
Preheat the oven to 400°F
11
Remove the chilled dough from the refrigerator and cut into 16 equal pieces
12
Using a lightly floured rolling pin, roll out each piece into a circle about 1/8 inch thick
13
In a bowl, whisk together the egg and water
14
Divide the cabbage filling evenly among the circles, placing it in the center of each
15
With a pastry brush, brush the exposed edges of the dough with the egg wash
16
Carefully fold each circle in half, making sure the filling is completely sealed inside, and crimp the edges with a fork
17
Make a small slit in the top of each empanada to allow the steam to escape
18
Place the empanadas on a lightly greased cookie sheet and brush with the remaining egg wash
19
Transfer to the oven and bake for 25 minutes, or until the pastry is shiny and golden brown
20
To prepare the dough, combine the flour and oregano in the bowl of an electric mixer fitted with a paddle attachment
21
Add the shortening and mix on low speed until the mixture resembles oatmeal
22
In a bowl, combine the water and salt, and slowly drizzle into the mixer while on low speed
23
Mix until the water is fully absorbed; do not overwork the dough or it will form a ball
24
Wrap the dough in plastic and refrigerate for 30 minutes
25
To prepare the filling, combine the cabbage, onion, jalapeño, mustard, horseradish, canela, allspice, vinegar, sugar, salt, and 1/2 cup water in a saucepan
26
Bring to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour, or until the cabbage is tender
27
Remove the pan from the heat, let cool, and drain
28
In a mixing bowl, combine the cooled cabbage with the Gorgonzola and walnuts and set aside
29
Preheat the oven to 400°F
30
Remove the chilled dough from the refrigerator and cut into 16 equal pieces
31
Using a lightly floured rolling pin, roll out each piece into a circle about 1/8 inch thick
32
In a bowl, whisk together the egg and water
33
Divide the cabbage filling evenly among the circles, placing it in the center of each
34
With a pastry brush, brush the exposed edges of the dough with the egg wash
35
Carefully fold each circle in half, making sure the filling is completely sealed inside, and crimp the edges with a fork
36
Make a small slit in the top of each empanada to allow the steam to escape
37
Place the empanadas on a lightly greased cookie sheet and brush with the remaining egg wash
38
Transfer to the oven and bake for 25 minutes, or until the pastry is shiny and golden brown