Note Worthy Cooking

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Vegetarian Flour Empanadas

MMMM empanadas. Ive been craving some ever since I left Argentina. These are not quite the same but I can guarantee its ten times easier to make! So if one day you wake up early, have absolutely nothing to do and feeling adventurous, make these! Warning: give yourself a good 3 to four hours to make these. Not because they take long to make but because the filling require 3 hours. And dont worry you will not be slaving in the kitchen for 3 hours. Its a sit and wait recipe BUT its well worth the wait. It was delicious or as they say in Argentina, reRico!! 


3 cups flour (plus a little more for kneading)

1 teaspoon salt

1/2 cup cold water

1 egg

1 egg white

1 teaspoon vinegar

3 tablespoons shortening


In a small bowl, beat together the water, egg, egg white and vinegar. Grab a medium bowl and mix together the salt and flour. Put in the shortening (crisco) with the flour mix with a pastry blender or two butter knives if you don’t have one. Once blended, make a well in the center of the flour mixture and pour the liquid ingredients into the middle. Then mix the wet and dry ingredients with a fork until it becomes stiff. Put the dough on a lightly floured cutting board and knead it until all the flour is incorporated and the dough is smooth. Then wrap the dough in plastic and refrigerate for at least an hour. 

Tomato, Basil and Mozzarella Empanada Filling

4 large tomatoes skinned and deseeded

1 bunch of basil leaves

1 to 2 cups of shredded mozzarella

1/8 cup of olive oil

2 large cloves of garlic

2 tsp of salt


Boil water and put the tomatoes into the water for 30 seconds. I used salad tongs to keep it submerged. After peel off the skin and remove the seeds from the tomato. Dice the tomatoes and put it into a mesh strainer for at least 3 hours or you can leave it overnight. This is so you can drain the excess moisture for the tomatoes.

3 hours later: wash and coarsely chop the basil (make sure to chop off the stems too). Mix the tomatoes and basil in a medium mixing bowl and add olive oil, minced garlic, basil and salt. You can either set it aside or refrigerate it until ready to use.

Take the dough and cut it into eighths. Roll each of the eighths into little balls. Take a rolling pin and roll out the balls of dough each into a roundish circle. (I can never get it to roll out into a perfect circle) Fill half the circle with the tomato, basil and mozzarella filling. Dont fill it too full or else it will pop open when its baking. Put a little water on the outside rim of the circle and then fold the dough over.

Press the ends firmly to make sure its closed and then pinch the edges into an almost ruffle looking pattern. Then put the empanadas on a greased tray. Put the tray in the oven preheated to 375 degrees. Bake for 15 to 20 minutes.


Helena Beat – Foster the People 


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This entry was posted on August 9, 2011 by .
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