I have decided that Empanadas are the miracle food. You can put all of your leftovers in an empanada and it turns out delicious. This year we had a non-traditional thanksgiving,which was a huge success! I decided to blend ethnic, vegetarian and traditional thanksgiving food together and as a result I found this recipe. Honestly the ingredients can be replaced with whatever you have in your fridge but I am for sure making these again for next thanksgiving!
Precut round empanada pastries
1 can of cranberry sauce
2 cups of black beans (canned or homemade)
2 cups of mashed potatoes or cauliflower**
1 egg white
Stuffing (I used the store brand pre-made kind)
** If you make the mashed cauliflower:
1 to 2 tbsps of plain greek yogurt
salt and pepper to taste
1 tbsp of butter
A dash of milk if it isnt creamy enough
** So you may be wondering why I said mashed potatoes or cauliflower. Well! I found out that mashed cauliflower with seasoning tastes almost exactly the same as mashed potatoes. Trust me, I approached this with skepticism too but while I was preparing the ingredients for the empanadas my mother made the mashed cauliflower and it was delicious. So delicious in fact that I ate the remainder of the mashed cauliflower for lunch and dinner the next day. Also! It cuts the calorie count way down in the empanadas!**
To make the mashed cauliflower:
Cook the cauliflower in a pan with a little water, like you would cook brocolli. Steam it until it is tender and then drain the water off. Mash the cauliflower, electric mixers are nice but you can do it by hand, and add in the greek yogurt, butter and salt and pepper. If it is too thick, add in a tiny amount of milk just to make it creamy.
But anywho back to the recipe. Prepare the black beans, mashed cauliflower/potatoes and stuffing ahead of time. Preheat the oven to 425.
Lay out the circular pastry dough on a lightly floured surface. Then spread on the mashed cauliflower on half of the pastry leaving an inch border around the dough. Apply a spoonful of stuffing and on top a spoonful or less of black beans. Cut the cranberry sauce into thin slices and place ontop of the mixture.
Two things to remember here: 1. you have to make sure there is enough room to fold the empanada dough over to make a crescent shape. If you stuff it too full it will not close properly and will pop open while baking. 2. Slice the cranberry sauce really thin or else it will overpower the entire empanada. Once you have all of your ingredients in the empanada, brush egg white over the inch border you created earlier. This helps the edges to stick to each other. Then stretch the dough to the corners and use the prongs of the fork to shut it by pressing it around the edges. Then repeat! Place the empanadas on a baking pan that has a thin layer of Pam or olive oil.
Once you have finished making the empanadas, let them cool in the refrigerator for 10 to 15 minutes. After it cools, cut slits in the tops of the empanadas and fork down the edges one more time to make sure it will hold in the oven.
Once the oven has preheated to 425, pop the empanadas in there for ten minutes. After the ten minutes are up, turn down the heat to 350 and bake for 20 to 25 minutes or until brown.
Song of the Day:
Norway- Beach House