In nearly every culture, there is a recipe for savory filling wrapped in dough. There's ravioli in Italy, dim sum in Hong Kong, pasties in Great Britain (and Michigan), and empanadas in Spain. Traditionally deep fried, we have experimented with a baked empanada for years. This is our fine-tuned recipe. The crust is tender and tasty. It could be filled with any manner of filling including sausage, spinach, or crab. The mushroom walnut combination below is particularly tasty. The process is the same no matter what you choose to encase in an empanada:
Make the yeast dough and set it aside to rise. Meanwhile, make the filling and allow it to cool.
When dough is double in bulk, punch down and divide into eight parts for lunch-sized empanadas.
Roll the dough into a very thin, about 1/8 inch, circle.
Pile filling and grated cheese on the lower half of the dough. Pull the dough over top so edges meet.
Pinch and twist the dough all around the edges to seal.
Add an egg wash if desired. Bake on a cookie sheet until browned on top. Allow to cool slightly before eating.
Baked Empanada Recipe, in Alex's words
makes 8 servings
1 hour active cooking time, 2 hours rise.
Added to Hearth And Soul blog hop Vol. 27