Heavy on the cheese, these baked vegetarian empanadas are crisp, flaky and healthier than deep-fried dumplings.
Recipe by Abel Ortiz, executive chef at Picada.
*Featured in Crave’s Issue 89, November 2017
PREP & COOK TIME
30 minutes; 15 minutes
20g cheddar cheese
15g jack cheese
15g blue cheese
45g vegetable shortening
80g plain flour
1. Make the filling
- In a large mixing bowl, combine the three types of cheese and chopped basil. Roll the filling into 50g balls and refrigerate.
2. Make the pastry dough
Dissolve the sugar and salt in three tablespoons of water. Set aside. Using your hands, combine the butter and vegetable shortening in a bowl, gradually adding the flour, salty sugar water and milk. Cover with cling film and refrigerate for 10 to 15 minutes.
3. Roll out the dough
Preheat the oven to 180°C and lightly grease a baking sheet. Divide the dough into four and shape into balls of 2.54cm in diameter. Using a rolling pin, on a floured surface, roll each ball of dough into a circle of 10cm in diameter.
4. Fill the empanadas
Place a ball of cheese filling into the centre of each dough circle. Fold the pastry over the filling and crimp the edge to seal.
5. Bake the empanadas
Place the empanadas on to the greased baking sheet and bake for 15 minutes, until golden. Remove from the oven and serve.