Yesterday, April 8th was National Empanada day. Pronounced as ehm/pah/nah/thahs, these sweet or savury snack consists of a flaky outer covering with a sweet or savoury filling. It is either baked or fried and are very famous in Spain, Latin American countries and the Caribbean. The word comes from the Spanish Verb Empanar which means to wrap or coat in bread. The outer dough may be an yeasted dough or a pastry dough. I came across both recipes but I decided to make a flaky pastry this time. The pastry recipe is from Martha Stewart and for the filling it is my own recipe. I used the ingredients as per hubby’s wish and it turned out so yumm.
The dough is made just like a pie crust but little extra water is added to make it pliable. It is then chilled until the filling is ready. Empanada reminded me of our samosas. You can use any filling for these empanadas. Some delicious fuillings I could think of are potato masala, cheese, chocolate, coconut and sugar. There is no limit to your creativity. The pastry turned out so crispy and flaky and the soft filling was a perfect match to the crispy outer covering. I felt like I was biting into puff pastry.
Makes 4 Large Empanadas
Ingredients:
For The Pastry:
Flour/ Maida-2 cups
Baking Powder-1 tsp
Salt-1 tsp
Cold Butter-1/4 cup
Ice Cold Water-1/2 cup + 2-3 tbs
For The Spicy Mushroom Filling:
Oil-1 tbs
Onion-1
Spring Onion-1/4 cup
Tomato-1
Mushroom-200 gm pack
Goda Masala-1/2 tsp
Coriander Powder-1/2 tsp
Salt-to taste
Turmeric Powder-1/4 tsp
Red Chilly Powder-1/2 tsp
Coriander leaves-2-3 tbs
Procedure:
Add ice cubes to water to prepare ice cold water.
In a bowl mix together flour, baking powder and salt.
Add cold butter cubes and rub until the butter pieces are broken to pea sized pieces.
Add cold water to make a crumbly dough. Add extra water only if it is too dry.
Cover with a wrap and set in the fridge until the filling is ready.
Heat oil in a pan and add onions and spring onions.
When golden add tomatoes and mushrooms.
Add all the spices and salt and cook covered until done.
The filling must be very dry. Add coriander leaves and allow it to cool completely.
Preheat oven to 200°C.
Divide the dough into four equal portions.
Roll each portion into a slightly thick disc.
Place filling on the half and fold over the other half on the filling.
Press edges with a fork to seal.
With a knife make small hole on top of the empanadas.
Brush the top with milk.
Bake for 30-40 minutes or until the top is golden.
Serve hot.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51
Mushroom Empanada
Ingredients
For The Pastry
- Flour/ Maida-2 cups
- Baking Powder-1 tsp
- Salt-1 tsp
- Cold Butter-1/4 cup
- cup Ice Cold Water-1/2+ 2-3 tbs
For The Spicy Mushroom Filling
- Oil-1 tbs
- Onion-1
- Spring Onion-1/4 cup
- Tomato-1
- Mushroom-200 gm pack
- Goda Masala-1/2 tsp
- Coriander Powder-1/2 tsp
- Salt-to taste
- Turmeric Powder-1/4 tsp
- Red Chilly Powder-1/2 tsp
- Coriander leaves-2-3 tbs
Instructions
Procedure
- Add ice cubes to water to prepare ice cold water.
- In a bowl mix together flour, baking powder and salt.
- Add cold butter cubes and rub until the butter pieces are broken to pea sized pieces.
- Add cold water to make a crumbly dough. Add extra water only if it is too dry.
- Cover with a wrap and set in the fridge until the filling is ready.
- Heat oil in a pan and add onions and spring onions.
- When golden add tomatoes and mushrooms.
- Add all the spices and salt and cook covered until done.
- The filling must be very dry. Add coriander leaves and allow it to cool completely.
- Preheat oven to 200°C.
- Divide the dough into four equal portions.
- Roll each portion into a slightly thick disc.
- Place filling on the half and fold over the other half on the filling.
- Press edges with a fork to seal.
- With a knife make small hole on top of the empanadas.
- Brush the top with milk.
- Bake for 30-40 minutes or until the top is golden.
- Serve hot.
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I love these versatile empanadas.. as you have said, reminds me of samosa!!!!
I love mushrooms and am salivating look at that filling. Beautiful and delicious looking empanadas.
Love these empanadas! As you said, they are just like samosas!
empanada is a dish I prepare often with different fillings. Love them. Your filling with Indian spices sound interesting.
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This is one such delicious and filling empanadas with finger licking mushroom stuffing…feel like grabbing it..
My neighbor served me these. Hers were the deep fried version filled with plain cheese. The dough is available here in the frozen section. So it was a breeze for her to prepare. THese look really good and are perfect for dinner.
Using Goda masala is very interesting. Yummy empanada
You have beautifully Indianized the empanadas.
Pretty empanadas, am in love with this indianized mushroom empanadas..
beautiful looking empanadas and nice filling as well…rough pastry dough has come out so well
So beautifully baked gayathri!..I have been wanting to make empanda for a long time..:)
Savoury empanadas are such a treat to bite into .. Lovely bake
Such a versatile bake!!! With ‘n’ number of stuffing, it is such a delight to bake!! My personal favorite would be chocolate, coconut and some nuts!!! hmm, divine! 🙂
I tried these empanadas. I baked at 250 for 20 mins and the crust became too crunchy..how to make it soft
Lakshmi, they are supposed to be baked at 200C. You have over baked them.
What a hearty treat! Love the empanadas and the filling options are endless. Looks very delightful Gayathri!
Wow, your empanadas turned out delicious Veena. Love that mushroom stuffing inside.
Nice and flavorful empanda.
The mushroom filling sounds very delicious! Nice one Gayathri…
Lovely savoury bake ..these look so fresh and one just wants to pick these from the screen.
Mmmmm! love this one too. Gayaytri. And mushrooms are welcome anyday in my place.