Vegetable Empanadas In Curry Dough
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 tbsp
Salt1 tbsp
Curry Powder5 tbsps
Vegetable Shortening (solid)5 tbsps
Butter (chilled)1
Egg1 cup
Water2 tbsps
Vegetable Oil1
Jalapeno1 large
Garlic (clove, chopped)1 tsp
Ground Cumin Seed1 large
Tomato (peeled, seeded, chopped)1 cup
Red Bell Pepper (diced)Directions:
1
Sift flour, salt and curry powder into medium bowl
2
Add shortening and butter and cut in using fingertips until mixture resembles coarse meal
3
Whisk egg and water in small bowl to blend
4
Add mixture to dough by tablespoonfuls until dough is firm
5
Turn dough out onto lightly floured surface
6
Knead gently and briefly
7
Wrap dough in plastic and refrigerate 1 hour to rest
8
Heat oil in heavy large skillet over medium high heat
9
Add onion and saute until translucent, about 5 minutes
10
Add jalapeno, garlic, cumin and nutmeg and stir 1 minute
11
Add tomato, corn, chard and red bell pepper
12
Cook until vegetables are tender and almost all liquid evaporates, about 5 minutes
13
Season to taste with salt and freshly ground black pepper
14
Cool completely
15
Preheat oven to 375 degrees F
16
Roll out dough on lightly floured surface to 1/8 inch thickness
17
Cut dough into 6 inch diameter circles
18
Gather scraps into ball
19
Reroll scraps and cut out more circles
20
Place 3 tablespoons filling in center of each circle, leaving 1/2 inch border on all sides
21
Brush border with water
22
Fold circle over filling, creating half-moon shape
23
Press edges with tines of fork to seal
24
Make a small slit in top of each empanada to allow steam to escape
25
Place empanadas on parchment lined baking sheet
26
Bake until pastry is golden brown, about 30 minutes
27
Serve warm