These freeze wonderfully. Prepare empanadas, wrapping each one in plastic and place in re-sealable plastic bags. Simply bake right from the freezer - no need to defrost first. In order for the dough to rise well, it's important that your butter be very cold. Avoid touching or handling the dough unnecessarily as this will warm it up.
1 egg yolk, beaten - for glazing
In a food processor, combine the flour and salt and pulse to blend. In a small bowl, combine the cold water, vinegar, egg and mix to blend. Add into the flour and pulse (about 4 2-second pulses) until mixture just barely holds together. Scatter the butter across the dough and mix 2-3 more quick pulses, until it is integrated with the other ingredients. Transfer to a lightly floured surface and knead once or twice, to form into a ball. Wrap in plastic and refrigerate for at least 1 hour (and up to overnight).
While dough is chilling, prepare filling. In a large skillet over medium heat, warm the oil and cook the eggplant, until the edges are lightly crisped and golden. Turn the heat to medium low and add the onion and garlic. Saute everything together for 5-8 minutes more. Add the tomato and spinach. Cook for about 4 minutes more. Combine the cooked vegetables with the chickpeas, hardboiled eggs, and season with salt, pepper, paprika, and lemon zest. Set aside.
Preheat oven to 425 degrees and line a baking sheet with parchment paper or a silicone mat. Divide dough in half and on a lightly floured surface, roll one piece of dough 1/8-inch thick. Use a biscuit cutter to cut out 3-inch rounds.
Place 1-2 tbsp. of filling on one half of a dough round. Brush the edge with the beaten egg yolk. Fold the round in half and use a fork to crimp the edges closed to seal. Repeat with all rounds and just before baking, brush remaining egg yolk to give the dough a nice sheen.
Bake until golden, about 20-25 minutes. Allow to cool a few minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (368g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 197 | ||
Calories from Fat: 88 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 94.1mg | 29 % | |
Sodium 205.6mg | 7 % | |
Potassium 811.4mg | 21 % | |
Total Carbohydrate 21.7g | 6 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 14g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 197
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