Homemade empanadas are a classic staple in many Spanish households. Empanadas dishes are typically passed down through many generations and often times it is a secret passed from mother to daughter. However, what many people do not realize that is incredibly east to make your own authentic empanadas from scratch.
If you have always wanted to learn how to make your own unique empanada dishes from scratch. Then this is the perfect cookbook for you. Throughout the pages of this cookbook, you will learn trade secrets from many Spanish households to craft your own empanadas. By the end of this book, not only will you learn how to make rich empanadas from the comfort of your own home, but you will have access to over 25 empanada recipes that will help you to do just that.
Caribbean Empanadas
To kick things off, we have a sweet and filling empanada dish you can make any night of the week. Made with vegan friendly ingredients, this is a dish that you can serve to your vegetarian and vegan friends
Makes: 4 to 6 servings
Total Prep Time: 2 hours and 10 minutes
Ingredients for the dough:
- 2 cups of chickpea flour
- cup of coconut oil, melted
- cup + 2 Tbsp. of milk, non-dairy
Ingredients for the filling:
- 3 sweet potatoes,
- 1 Tbsp. of extra virgin olive oil
- 1 cups of onion, minced
- 3 cups of kales, stems removed and chopped
- 3 Tbsp. of water
- 1 cups of black beans, cooked
- 1 tsp. of lime zest
- 3 Tbsp. of lime juice
- 1 Tbsp. of chipotle peppers with adobo sauce, minced
- tsp. of ground cinnamon
- tsp. of ground nutmeg
- 1 Tbsp. of cilantro, chopped
- 1 tsp. of salt
- Dash of black pepper
Ingredients for the salsa:
- 1 mango, peeled and chopped
- of a red bell pepper, chopped
- 2 Tbsp. of onion, chopped
- tsp. of green chile, chopped
- 1 Tbsp. of lime juice
- tsp. of salt
- Sour cream, for serving
Directions:
1. Preheat the oven to 450 degrees.
2. Pierce the sweet potatoes all over the surface with a fork. Rub the potatoes with olive oil and place onto a large baking sheet. Place into the oven to bake for 45 minutes or until soft.
3. In a skillet set over medium heat, add in the tablespoon of olive oil. Once hot, add in the chopped onions. Season with a dash of salt and cook for 5 to 8 minutes or until soft.
4. Add in the kale and water. Stir well to mix. Cover and cook for 4 minutes or until soft.
5. Add in the cooked black beans, fresh lime zest, lime juice and chile. Stir well to mix. Cook for 3 minutes. Remove from heat.
6. Slice the sweet potatoes in half lengthwise. Scoop out the flesh and transfer the flesh into a medium bowl. In this bowl, add in the ground cinnamon, ground nutmeg, chopped cilantro, dash of salt and dash of black pepper. Mash until smooth in consistency.
7. Transfer this mixture into the onion mixture. Stir well to mix.
8. Reduce the temperature of the oven to 350 degrees. Line a large baking sheet with a sheet of parchment paper.
9. In a separate large bowl, add in the flour and dash of salt. Stir well to mix. Add in the melted coconut oil and cup of water. Stir well until just mixed.
10. Knead the dough on a flat surface until smooth in consistency. Divide the dough into 6 pieces. Roll each piece of dough into a inch thick circle.
11. Spoon cup of the filling into the center of the circle. Cover with the half of the dough. Crimp the edges to seal. Repeat with the remaining filling and dough circles.
12. Place the empanadas onto the baking sheet. Brush with a teaspoon of olive oil.
13. Place into the oven to bake for 25 to 30 minutes or until browned. Remove and serve immediately.
Dulce de Leche Empanadas
This is the perfect empanada dish for you to make right in time for the holidays. It is so sweet, everyone in your family wont be able to get enough of it.
Makes: 24 servings
Total Prep Time: 50 to 55 minutes
Ingredients for the dough:
- 3 cups of all-purpose flour
- cup of powdered cocoa, unsweetened
- to cup of white sugar
- Dash of salt
- 1 tsp. of powdered cinnamon, optional
- Sticks of butter, cut into small pieces and cold
- 2 eggs, beaten
- 4 to 6 Tbsp. of water
Ingredients for the filling:
- 2, 16 ounce jars of dulce de leche, store-bought
- Dash of salt
- 1 egg + 1 Tbsp. of water, beaten together
- cup of demerara sugar, for sprinkling
- Ingredients for serving:
- Powdered cocoa, for sprinkling
- Vanilla ice cream
Directions:
1. In a food processor, add in the all-purpose flour, cup of powdered cocoa, cup of white sugar, teaspoon of powdered cinnamon and dash of salt. Pulse on the highest setting until crumbly in consistency.
2. Add in the two beaten eggs and 4 tablespoons of water. Pulse again until mixed.
3. Transfer the dough into a large bowl. Knead the dough for 2 minutes or until smooth in consistency.
4. Divide the dough into 2 pieces and form each into balls. Flatten the balls into discs. Cover and place into the fridge to chill for 30 minutes.
5. On a flat surface that is dusted with flour. Roll out each dough ball in a flat sheet that is 1/8 inch in thickness. Cut out 3 inch circles from the sheets of dough.
6. Add a tablespoon of the dulce de leche in the center of each empanada circle. Fold the dough over and crimp the edges to seal. Brush the top of the empanadas with the egg wash. Sprinkle the demerara sugar over the top.
7. Transfer the empanadas onto two large baking sheets.
8. Place into the oven to bake for 15 to 20 minutes at 375 degrees.
9. Remove and sprinkle the powdered cocoa over the top.
10. Serve immediately with vanilla ice cream.
Butternut Squash and Goat Cheese Empanadas
The wonderful things about these empanadas is how healthy they are for you. They are packed full of delicious butternut squash, mushrooms and spinach, you can enjoy these empanadas guilt free.