Sourdough Empanadas
Components:
Regarding the Dough:
- Two cups of all-purpose flour
- One cup of sourdough starter, either fed or not
- Half a teaspoon of salt
- Half a cup of chilled, cubed unsalted butter (or veggie shortening)
- As needed, add 3–4 teaspoons of cold water.
Regarding the Filling:
- One cup of cooked and shredded meat (pork, beef, or chicken) or, for a vegetarian option, one can of black beans
- ½ cup finely chopped onions
- one minced clove of garlic
- One-half teaspoon of cumin
- one-half teaspoon paprika
- To taste, add salt and pepper.
- One tablespoon of olive oil
- Chopped fresh herbs (parsley or cilantro, for example) are optional but add taste.
Guidelines:
1. Prepare the Dough:
- The flour and salt should be combined in a big bowl. Using your fingertips or a pastry cutter, mix in the cold, cubed butter until the mixture resembles coarse crumbs.
- Add the sourdough starter and stir until barely incorporated. One tablespoon of cold water at a time should be added to the dough if it’s too crumbly until it comes together.
- The dough should be shaped into a disk, covered with plastic wrap, and chilled for a minimum of half an hour.
2. Get the Filling Ready:
- Heat the olive oil in a pan over medium heat. Add the onion, cut into pieces, and cook until transparent.
- Add the garlic, paprika, cumin, cooked meat or beans, salt, pepper, and any fresh herbs. Cook, stirring to mix, for a further two to three minutes. Take it off the fire and let it to cool a little.
3. Put the Empanadas together:
- Adjust the oven temperature to 375°F (190°C) and place parchment paper on a baking pan.
- On a surface dusted with flour, roll out the chilled dough to a thickness of about 1/8 inch. To cut out circles, use a round cutter with a diameter of roughly 4-5 inches.
- Put a dollop of filling in the middle of every round. Using a fork, seal the edges of the half-moon-shaped dough formed by folding it over.
4. Cook:
- After the baking sheet is ready, put the empanadas on it. For a golden finish, you can brush the tops with an egg wash (one beaten egg combined with a tablespoon of water).
- Bake for twenty to twenty-five minutes, or until browned.
5. Present:
- Before serving, allow the empanadas to cool somewhat. They taste fantastic both by themselves and with a dipping sauce like salsa or chimichurri!
Advice:
- Prepare Ahead: Uncooked empanadas can be frozen. Transfer them to a freezer bag after freezing them in a single layer on a baking sheet. Bake from frozen, extending the baking time by a few minutes.
- Filling Variations: Use your imagination while choosing fillings! Try ingredients like cheese and spinach, mushrooms, or even berries and cinnamon for a delicious treat.
Savor the handcrafted empanadas baked with sourdough!