Empenadas; little pockets of goodness! Having originated from Spain, these pastries are extremely popular throughout Latin and South America, and are often compared to the “hot pocket” of America. Traditionally, they are often filled with meat, raisins, and olives. However sweet ones do exist , and are often made with guava and cream cheese, or fruit filled. Normally, they are fried. I like to oven bake mine to make a healthier version. I chose to fill mine with black beans and a medley of diced vegetables. They are so versatile, you can use the dough and fill them as you like. They are normally fried, but I like to bake mine to make them healthier.
GF EMPENADA DOUGH
Yield: 12 empenadas
2 1/4 + 1/3 cups of Bob’s Red Mill all purpose GF flour
1 1/2 tsp. salt
1/2 cup of Spectrum organic shortening
1 cup of water
2 Tbsp. of egg replacer from EnerG
* Parchment Paper and a sheet pan for baking.
1. In a medium bowl, stir together 2 1/4 cup flour, egg replacer, and salt. Cut in shortening until the mixture resembles coarse crumbs. Use a fork to stir in water a few Tbsp. at a time, until the mixture forms a ball. Add the remaining 1/3 flour to make certain the texture is correct. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour. Make filling while dough is refrigerating.
2 Tbsp. of olive oil + 1/4 cup (set aside 1/4 cup for brushing onto finished pockets)
1 small vidalia onion, chopped
1 1/2 cups of precooked black beans
1/4 cup yellow squash, chopped
1/4 cup red bell pepper, chopped
1 pinch of sea salt
2 Tbsp. paprika
1 Tbsp. cumin
1 tsp. garlic
1/2 tsp. ground black pepper
1/2 cup organic raisins
1 Tbsp. lime juice
1/8 cup of fresh chopped cilantro
1. Preheat oven to 350. Line a baking sheet with parchment paper.
2. Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook until tender. Add the squash, black beans, garlic, paprika, cumin, and black pepper. Cook. Stir frequently. Add raisins, lime juice, and cilantro. Adjust salt as needed.
3. Take the dough from the refrigerator. Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the filling onto the center. Fold into half moon shapes. Seal the edges by pressing with your fingers or by using a pastry crimper. Lay finished stuffed and folded pockets onto parchment paper.
4. Brush with additional 1/4 cup olive oil, and bake for 15-20 minutes or until golden brown.