|Sweet potato and black bean filled empanadas|
Combine in large bowl
2 cups flour
1 tsp baking powder
1/2 tsp salt
Add and mix with fork until crumbly
1/2 cup vegetable oil
1/2 cup cold water
Mix until moist dough forms, then knead until it becomes a smooth ball (about 1 minute). Lift dough out and wrap in plastic wrap or place in plastic baggie. Set aside at room temperature for at least 20 minutes or up to several hours.
Prepare 2 cups of filling. Suggestions: rice, beans, and Mexican spices; variety of fruits and nuts; baked sweet potato and black beans; chickpeas and walnuts.
|Baked sweet potato, black bean, red onion and walnut filling|
When ready to use, preheat oven to 425 degrees. Divide dough into 12 equal parts. On slightly floured surface, roll out each ball into 6 inch diameter circles. Place a scant 2 Tbs of filling in the center and fold over to make a half moon. Moisten outer edge and crimp with tines of fork. Bake for 20-25 minutes. Optional toppings (depending on filling) include yogurt, salsa, guacamole, etc.
What's your favorite empanada filling?
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