Sometimes I get a little peckish in the early afternoon, after lunch but far too early for dinner. The Spanish deal with this by serving a merienda, or afternoon snack. These vegetable empanadas are perfect for it. The vegetable filling, called pisto, can be made in advance and is mixed with parmesan cheese. For each empanada pie, I use a healthy tablespoon of the filling. You will know right away if you have tried to put in too much because it will ooze out when you try to seal the empanada.
I use my multi-use pastry dough instead of the typical empanada dough. I love the flakey, buttery texture. Once the dough is rolled out, I purchased a neat little gadget that perfectly cuts and folds empanadas. For my main photo, I experimented with whole wheat flour for some added nutritional value so you know it can be done.
Before closing the empanada, have a beaten egg in a bowl nearby. Use your fingers to rub some of the egg along the edge of the dough. This will help the empanada seal so it doesn’t open during baking. Also use it to brush the pies before going into the oven for a golden colour.
One other important trick is to poke two holes that the top. Like any pie, the inside will get hot and the steam will need to escape. Without the holes, there will be only one way for the steam to get out, through the seal. Luckily, the reality is that it may happen anyways but they are still delicious and they actually have a bit of character when they do. The filling generally tends to stay inside.
These bake up in about 20 minutes in a 400º oven. They make a great appetizer or merienda of course. I also like to take them for lunch with a salad.
3 C pisto
1/4 C flaked parmesan
1 flakey dough pastry recipe
1 egg (beaten)
1. Mix parmesan and pisto together in a bowl.
2. Roll out dough and cut into circles.
3. Place a Tbsp of vegetable filling in the center of the dough.
4. Rub some egg along the edge of your circle with your fingers.
5. Fold the dough to form the empanada.
6. Press edges together to seal.
7. Poke 2 small holes on each empanada.
8. Brush with egg wash.
9. Bake at 400º for 20 minutes.
Protein 2.3 g