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Empanadas
Empanadas

Empanadas

Portions 24
Preparation 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 c (180 ml) Arctic Gardens vegetables for Chinese macaroni
1 can 3.5 oz (106 ml) Bonduelle Mini Cans Quinoa
1 can 3.5 oz (106 ml) Bonduelle Mini Cans Chickpeas
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 c (250 ml) Arctic Gardens riced cauliflower
1 can 3.5 oz (106 ml) Bonduelle Mini Cans Red Kidney Beans
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.

 

 

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