- Mix well.
- While the machine is running, add 1/2C Olive Oil (I use grapeseed if it is a sweet empanadas) and process about 10-20 seconds.
- Then slowly add approximately 1/2C COLD water, just enough for the mixture to form a ball, that starts twirling around the machine.
- Turn off the mixer and dump the dough out. Gather any pieces together and need for a couple of minutes until the dough is smooth and glossy.
- Divide into 12 equal size balls and cover and let rest for 20 minutes. ( I clean up or mix another batch as it is resting.)
- Roll out the balls, into a circle and fill with whatever sounds delicious, fold over and seal the out side of the crescents.
- Put on a baking sheet and bake at 450F for about 20 minutes until golden.
Filling Tips: If using meat..I always precook my meat first. If using hard veggies that take a while to cook those are best precooked too. Empanadas are a great way to put a creative twist on left over casseroles, roasts, meats, rice dishes, you name it! If you have leftovers earlier in the week - you can put them in some empanandas the next day and you have one of your Shabbat meals already taken care of before prepday even arrives! Beans and cheese are an old time favorite as are (cooked) spinach and feta cheese. Broccoli and cheese, or a southwestern mix with corn is very tasty. Even garlic or cheesy mashed potatoes are a crowd pleaser (Like perogies). Sweet potatoes are also good. Roasted veggies, Sloppy Joe or BBQ filling or hamburger and diced pineapple are yummy. If you want to use raw veggies that take longer to cook, consider grating them first. Tuna and cheese is also tasty. Pizza fixens are good. The options are endless.
Empanadas freeze well for great "quick meals" any day of the week. (Bake them then freeze.) You can bake them right from frozen.If you want to give them that pretty shine, just give them a little egg wash before they go in the oven. :-)