From Rachael Ray--December 2008.....The recipe listed is for the more substantial and traditional sized empanadas, but I'm making them bite sized (empanaditas) for a cocktail party! Note that prep time does NOT include dough chilling time.
Provided by Meredith .F
Categories Lunch/Snacks
Time 1h25m
Yield 12 empanadas
Number Of Ingredients 9
Steps:
- Using a food processor, pulse the flour, shortening and 1 teaspoon salt until the mixture resembles sand. With the machine on, add 1 cup cold water in a thin stream until the dough forms a ball. Shape into 2 equal rounds. Cover with plastic wrap and refrigerate for 30 minutes.
- In a large skillet, heat the olive oil with 1/2 cup water over high heat. Add the onions and cook, stirring, until the water evaporates, about 10 minutes. Lower the heat and simmer, stirring, until the onions are golden-brown, about 30 minutes. Remove from the heat; season with salt and pepper and stir in the dates and balsamic vinegar. Let cool.
- Preheat the oven to 400°F
- On a floured work surface, cut each dough round into 6 equal pieces. Using a rolling pin, roll each piece into a thin round; trim using a 6-inch plate as a guide.
- Beat the egg with 1 teaspoon water. Divide the onion mixture among the rounds and top each with 1 teaspoon cheese. Brush the edges with some of the egg wash, fold to enclose the filling and pinch the edges together to seal.
- Divide the empanadas among 2 parchment-paper-lined baking sheets. Brush with the remaining egg wash. Bake until golden-brown, 20 to 25 minutes. Let cool for 15 minutes.
Nutrition Facts : Calories 357.2, Fat 17.3, SaturatedFat 5.1, Cholesterol 21.2, Sodium 76.1, Carbohydrate 45, Fiber 3.2, Sugar 9.7, Protein 6.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love