Empanadas!
This recipe card provides THREE different filling recipes for baked empanadas!
Ingredients
For olive oil pastry crust:
- 2 1/2 cups all-purpose flour + more for rolling dough
- 2 teaspoons sea salt
- 1/2 cup good quality extra virgin olive oil
- 1/2 cup very cold water
- 1 egg; slightly beaten for egg wash; to brush on empanadas right before baking
For ground beef filling:
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 medium sized zucchini cut in half
- 4-5 green onions; cut in half
- 1/2 head of cabbage; cut into fourths
- 1 cup green olives
- 1 tablespoon cumin
- 1/2 tablespoon red chili pepper flakes
- 1 tablespoon smoked paprika
- 1 teaspoon Chinese Five spice
- Salt and pepper to taste
For bratwurst and sauerkraut filling:
- 2-3 Bratwurst sausages; casing removed
- 4-5 green onions; cut in half
- 1/2 head of cabbage; cut into fourths
- Salt and pepper to taste
For mac and cheese empanadas:
- 3 cups cooked elbow macaroni about 4 ounces uncooked
- 1 1/2 cup cheddar cheese grated
- 1 cup gruyere cheese grated
- 1 tablespoon unsalted butter
- 2 tablespoons Boursin Garlic and Herb cheese
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 teaspoon salt
- 1 teaspoon red chili pepper flakes optional; for a little heat
- 5-6 strips cooked bacon
- Handful fresh chives cut in half
Instructions
For olive oil pastry crust:
- Using your KitchenAid® Food Processor, combine the flour, salt and olive oil and pulse for about 4-5 seconds. Sprinkle the very cold water over the flour mixture and pulse until the pastry just begins to come together, for about 7-8 seconds; no need to overwork the dough.
- For the rest of the instructions and the complete recipe card, visit the link below at The Kitchenthusiast.