Meatless Monday - Empanadas

Empanada with broccoli slaw

Empanadas or "hand pies" are the Mexican version of a sandwich.  Just recently we rediscovered this old favorite.  My husband Kovas loves to make sandwiches out of everything, and wrapped in dough, the kids will eat just about anything which makes this a great recipe for our family!  Empanadas are often fried, but to make them a little healthier, these are baked.  We typically fill the empanadas with a grain, veggies, some sort of beans, and various spices.

In a bowl combine

2 cups of flour
1 tsp baking powder
1/2 tsp salt

Stir with fork.  Add

1/2 c vegetable oil

Mix with hands or a fork until mixture is crumbly.  Add

1/2 c cold water

Mix until you have a moist dough.  Then knead until it becomes a smooth ball, about 1 minute.  Lift out of bowl and wrap in plastic (or place in sealed ziplock bag).  Set aside at room temperature for at least 20 minutes or up to several hours or refrigerate overnight and bring back to room temperature before continuing.

Preheat oven to 425 degrees.  Divide dough into 12 equal parts (or less for larger, we tend to do 6 large for dinner, or divide into more for appetizer size).  On lightly floured surface, roll out each ball into 6 inch diameter.  Fill with a scant 2 Tbs of filling and fold over to make a half moon.  Moisten outer edge and press all around edges with tines of a fork.

Bake 20 to 25 minutes.  Enjoy!

Recipe adapted from Victoria Wise's The Vegetarian Table:  Mexico.



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