Empanadas
Portions
24Preparation Time
Cooking Time
Ingredients
For the dough
2 3/4 c (680 ml) water
1 pinch saffron
4 c (1 l) instant masa cornflour (for tortillas, empanadas, etc.)
¾ tsp (3 ml) salt
2 ½ tbsp (37 ml) canola oil
oil for frying
Quinoa, chickpea and vegetable stuffing
Yield: about 1 cup (250 ml) = about 8 empanadas
3/4 cup (187.5 ml)
Arctic Gardens vegetables for spaghetti
1/2 cup (125 ml) Cooked quinoa
1/3 cup (83.3 ml)
Del Monte chick peas no salt added
1 tsp (5 ml) Tex-Mex spice mix
Salt and freshly ground pepper
Spinach and cheese stuffing
Yield: about 1 cup (250 ml) = about 8 empanadas
8
Arctic Gardens spinach nuggets
1 c (250 ml) medium cheddar, grated
1/4 tsp (1 ml) garlic powder
1/4 tsp (1 ml) onion powder
1/4 tsp (1 ml) chilli powder
Salt and freshly ground pepper
Red bean stuffing and cauliflower in rice
Yield: about 1 cup (250 ml) = about 8 empanadas
1 cup (250 ml)
Arctic Gardens riced cauliflower
1/2 cup (125 ml)
Del Monte red kidney beans no salt added
1/2 c (125 ml) Tex-Mex cheese, grated
1 tbsp (15 ml) freshly chopped cilantro
Salt and freshly ground pepper
Sauce
Yield: 3 ½ c (875 ml)
1 jalapeno, deseeded
½ onion
1 small tomato or ½ large tomato
1 c (250 ml) fresh cilantro
1 c (250 ml) fresh parsley
1/3 cup (80 ml) white vinegar
1/4 c (60 ml) water
2 tbsp (30 ml) canola oil
1 tbsp (15 ml) lime juice
1 tsp (5 ml) sugar
1/4 tsp (1 ml) salt
Preparation
For the dough
Bring 1 cup (250 ml) of water to a boil and infuse the saffron.
In a large bowl, combine cornflour and salt.
Add the hot water to the saffron, the remaining water and oil, stirring first with a fork and then by hand.
On the work surface, knead the dough for 2 to 5 minutes to obtain a smooth, even dough.
Return to the bowl, cover and let stand at room temperature while preparing the fillings and sauce.
Divide the dough into small balls of about 1/4 cup (60 ml) each.
Cover the work surface with plastic wrap, place a ball of dough and cover with another piece of plastic wrap.
Roll out the dough to 1/8" (0.3 cm) thickness with a rolling pin to a 5" (12.5 cm) diameter circle.
Remove the dough from the plastic wrap by turning it over in one hand.
Top half with about 2 tbsp (30 ml) of filling and fold in half to close.
Trim off excess dough with a knife or scissors. Reuse scraps.
Pleat the edge to seal the trim inside and put on a plate.
Continue for all the dough.
In a deep fryer or tall pan, heat oil over medium-high until it reaches 375 oF (190 oC).
Cook 2-3 empanadas at a time until golden brown.
Drain and place on a rack in a baking pan.
Serve the empanadas hot with the sauce.
Quinoa, chickpea and vegetable stuffing
Thaw the vegetables by microwaving them for 2 to 3 minutes.
In a bowl, mash the chickpeas with a fork.
Add vegetables, quinoa, spices and season to taste.
Spinach and cheese stuffing
Thaw spinach by microwaving it for 5 to 7 minutes.
Drain the spinach by pressing it through a sieve to remove the excess liquid.
Place the spinach in a bowl and add the remaining ingredients. Season to taste.
Red bean stuffing and cauliflower in rice
Thaw cauliflower by microwaving it for 3 to 4 minutes.
In a bowl, mash the beans with a fork.
Add cauliflower, cheese, cilantro and season to taste.
Sauce
Place all ingredients in the container of a food processor.
Process until smooth.
Pour into a bowl and serve with empanadas.
