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Ingredients for dough:
1/2 cup all purpose flour
1 1/2 cup fine yellow cornmeal
1/2 tsp. baking powder
1 tsp. salt
1 tbsp. sugar
1/2 cup butter
1 egg
2 tbsp. warm water
2 tbsp. lemon juice
1 tbsp. whole milk
1 tbsp. dehydrated lemon peel
1/2 cup corn kernels
Directions for dough:
Preheat oven to 400 degrees. In a large bowl, mix together flour, cornmeal, baking powder, salt, sugar and cut in butter. In a small bowl, lightly beat egg and mix in water, lemon juice, milk, dehydrated lemon peel and corn. Add wet mixture to the dry mixture and mix together to form soft and pliable dough. Knead dough until fully mixed. Roll dough out to 1/4” thickness and cut into 5” rounds.
Filling, forming and cooking the empanadas:
Place 2 tbsp. meat filling onto each 5” round. Fold dough in half and dab with water to seal. There should be a 1/2 inch of dough to work with to form the seal. For a tight seal, press with the tines of a fork around the edge of the empanada. Place empanadas on a lightly buttered baking sheet and cook for 15 minutes.
Ingredients for Sautéed Apple Chimichurri:
1 cup diced apples, skin on (reserved in water with lemon juice to prevent browning)
3 tbsp diced red onion
2 tbsp lemon juice
1/4 cup chopped Italian parsley
1 tbsp apple cider vinegar
1/2 tsp salt
1/4 tsp fresh ground pepper
Directions for Sautéed Apple Chimichurri:
In a small sauté pan, over medium low heat, sauté drained apples and onion in 2 tbsp olive oil until onions become translucent, 2-3 minutes, stirring. Remove sautéed apple mixture from pan and place in a small bowl, stir in chopped parsley. Spread mixture out into a thin layer around the bowl to promote cooling to room temperature. When at room temperature, mix in remaining ingredients and serve over top of empanadas.
Yields: 10-12 empanadas
Thanks to: Mike and Janet Johnston, Savory Spice Shop Founders
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