Andrea Garro (San Diego, California)
Serves 8–10
Empanadas are a traditional South American dish. They are often a staple at parties and family get-togethers because they are so versatile. You can make empanadas in any size or shape, and fill them with anything from sautéed greens to roasted corn and potatoes. Empanadas are a perfect little package of goodness. As a little girl, my mom would pack them in my lunch instead of the typical peanut butter and jelly. Thankfully, my mom has passed down her empanada recipes and techniques. Now, my children can enjoy them, as well.
I love Latin flare, flavors, and cuisine. My passion is to make traditional Latin favorites healthier, while maintaining the traditions that I have grown up with. Even the biggest skeptics and diehard traditionalists have loved these recipes, and I hope that you will, too. For an added touch, include a delectable chimichurri sauce on the side.
2 cups garbanzo flour (gluten-free) or spelt
3 tablespoons olive oil
¼ cup water plus additional water
Olive oil, as needed
1 yellow onion, diced
1 red pepper, chopped
3 cloves garlic, chopped
2 cups kale, finely chopped
1 cup spinach, chopped
1 portobello mushroom, chopped
1½ cups cooked millet or quinoa
1 teaspoon paprika
2 teaspoons oregano
1 tablespoon cumin
Sea salt and freshly cracked black pepper, to taste
¾ cup olive oil
¼ cup red wine vinegar
½ cup chopped parsley
3 cloves garlic, minced
1½ teaspoons dried oregano
1 teaspoon red pepper flakes, or to taste
Sea salt and freshly cracked black pepper, to taste
Add the flour to a bowl. Slowly add the olive oil, and mix; then add the water, and mix. Continue by kneading the dough and adding more water, 1 tablespoon at a time, until the dough comes together easily. Once you achieve the right texture, let it sit at room temperature while you make the filling.
Heat a large pan on medium heat. Then drizzle with olive oil. Add the onions and red peppers, and cook for 2 to 3 minutes until they begin to soften; then add the garlic. After about 30 seconds, add in the kale, and allow it to soften. Once the kale is reduced down, add in the spinach and mushroom. After about 2 to 3 minutes, add the tomato paste, and stir it in. Next, add the millet and the rest of the ingredients, and continue to stir until the filling is reduced and is well blended (approximately 3 minutes).
Spray a cookie sheet with a light coat of olive oil, and preheat the oven to 350°F.
Separate the dough into the desired size of the empanadas (I use golfball size). Then roll out the dough to about ¼-inch thickness. Take a spoonful of the filling, and add to half of the empanada dough. Then fold the other side of the dough over the filling side, and pinch over the edges to close. Place the empanadas on the cookie sheet and repeat. Once you have put together your empanadas, bake in oven for 12 to 15 minutes, depending on your oven. You want the dough to be just slightly firm to the touch. Allow them to cool. While they are cooling, make the chimichurri sauce.
Add the olive oil, vinegar, and parsley to a bowl, and mix. Then add the garlic and remaining ingredients, and mix well. The chimichurri is then ready, but is even more delicious the next day, after the flavors have blended even more.
When serving, either drizzle the chimichurri sauce over the empanadas or serve on the side. Que delicioso!