"NOW AND LATER" VEGETARIAN EMPANADAS

This is from "More Make Your Own Groceries". There are instructions for both eating right away and freezing to eat later. This is one of several dishes I made in preparation for the birth of my daughter and would probably be good for someone who doesn't usually have enough time (or energy) to make a healthy meal for themselves every day, but has a period of time to make this. I've probably estimated prep time on the high side because I'm a slow cooker.

Provided by Angela Curtis

Time 1h30m

Yield 8 empanadas

Number Of Ingredients 25

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Ingredients

3 medium carrots, scrub well
4 tablespoons butter
1 large chopped onion
1/2 lb coarsely sliced mushrooms
2 medium zucchini, sliced 1/2 inch
3 stalks celery, sliced 1/2 inch
1 green pepper, cut in 1/2 inch squares
2 -3 smashed and minced garlic cloves
1 (1 lb) can tomatoes (do not drain)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
2 tablespoons flour
1/4 cup cold water
1 cup shredded monterey jack cheese
salt
3 1/2 cups sifted all-purpose flour or 3 1/2 cups whole wheat pastry flour
1 1/2 tablespoons baking powder
4 tablespoons chilled butter
4 tablespoons chilled vegetable shortening
2 teaspoons soy sauce
1 1/8 cups ice cold water
1 egg, mixed with
1 tablespoon water

Steps:

In a pot, cover carrots with water to cover.
Bring to a boil, then lower heat.
Simmer 10 minutes or until just tender.
While simmering carrots, pour contents of can of tomatoes into a bowl and squish into little pieces with your hands.
Wash hands.
Blend chili powder, cumin, oregano, and cayenne into tomatoes.
Take the 2 Tbs of flour and blend with 1/4 cup cold water in a small cup.
Pour this into tomato mixture and stir to blend.
Drain carrots, and cut into 3/4 in pieces.
Put both aside for now.
Melt butter on medium heat in a large fring pan.
Add onion, mushrooms, zucchini, celery, green pepper, and garlic and saute.
Stir continuously until onion is limp.
Stir tomato mixture into frying pan and bring to a simmer.
Cover and simmer for 2 or 3 minutes, then uncover and (stirring constantly) cook for about 5 minutes over med-high heat until liquid has evaporated.
Stir in carrots and cheese.
Salt to taste.
When cheese has melted put pan in refrigerator to quickly cool vegetables.
Stir now and then to help cool faster.
Now, begin empanada crust.
Resift flour with baking powder in a bowl.
Quickly cut butter and shortening into bowl until it looks like a coarse meal.
Make a well in the center.
Add soy sauce and cold water together.
Stir vigorously with a fork until dough follows the fork around bowl (about 30-40 seconds).
Personal observation: The dough seems rather"frothy" at this point.
Turn dough onto a lightly floured surface and knead gently for about 10 folds (or 30 seconds) to remove stickyness.
Divide dough into 8 equal pieces.
Make into a ball and roll into an 8 inch circle.
Spoon about 3/4 cup vegetable filling onto center of circle.
Moisten edges of circle with water and bring together at top, pinching and fluting edges.
Note: The original instuctions say to make a sealed semi-circle.
Mine looked like balls of dough and turned out fine.
Lift empanada onto ungreased cookie sheet.
Repeat until done.
If you fill more than one cookie sheet put the full one in the refrigerator.
When done, prick the top of each empanada with a fork and brush with egg and water mixture.
If you are going to cook some of them right away, pre-heat oven to 400 and cook 25 to 30 minutes (until golden brown) on an ungreased cookie sheet.
Take the ones for later and freeze uncovered on cookie sheet overnight.
When frozen solid wrap in foil or put in freezer bags.
Label with instructions: Bake uncovered in pre-heated 425 degree oven for 30 minutes.
Let cool some before serving.