Its that time of the month again…
Hormones go into overdrive and endorphins endorse all that is good about food.
Hot and spicy and hand held.Empanadas.
I am a rebel without a cause…so could not bear to do a whole pie which would be massacre”d” in the name of slices and dinner.
These are the crisp…straight out of the oven empanadas…
Crisp-which was surprising ,because this was bread dough.Almost like toast wrapped around the corn”y” filling.
My filling was corn”y” with olives…yours does not need to be. Next on, with the little left over dough I’ll do chicken or maybe lamb…with a Indian touch!
We , in India are familiar with this shape..we make gujiyas every Holi.(The festival of colours)
Gujiyas are small hand held “pies” if you will…these are sweet, filled with coconut and nuts with some khoya-milk reduced and then deep fried.
FYI-according to wiki…
The best part about this ,was that the dough was low in fat and was baked.
My only regret, no meat.
A low calorie snack or meal…good to go here in my home!
We need healthy and low calorie.
So this months the Daring Bakers Challenge was spot ON!
Actually 2 days late…but then the internet services are not servicable…so…
Empanadas Anyone???Daring Bakers
Challenge Sept 2012…
1 pinch paprika
Place the yeast and sugar with half a cup of warm water and set aside. Make sure you cover the yeast mix till it froths up.
Place the flour and salt and a pinch of paprika-deghi mirch (I like the bite) in a bowl.
And knead the dough with warm water till it is nice and elastic.Now add in the oil and cover and let it rest a while in a warm corner,till it is almost double.
Start with the filling.
Oil in the pan, to which you add the large diced onion.
Now add in the chopped cloves of garlic…I added some roasted garlic from the time I baked the focaccia bread.A few cloves were left…
Just translucent here…
My freezer has zip lock pouches of shucked corn- fresh frozen from my backyard…I used that and
seasoned this with salt red chili flakes and rosemary, basil and oregano(the herbs were dried)…
Actually, I could not make up my mind…what would be apt.After eating them…the oregano seemed to fit
A quick toss, the halved olives and the fresh chives from the garden-garlic overload!
And the grated mozarella!
I should have waited till the corn was absolutely cool…but whatever…
Set the oven to 200C/400F.
Now the dough, not exactly doubled, but almost.
One lemon sized ball, rolled out to 3 mm thin and cut out with a steel bowl/cookie cutter.
Repeat the process till the filling or the dough exhausts itself.I had enough for a dinner for three.
A spoonful of filling in the centre and the round folded over. You can seal this with beaten egg, or if you wish to skip the egg, a mix of flour and water will seal this well.
Set on the baking tray.
I sprinkled some flour on the trays before I began placing the empanadas.
Seal with the tynes of a fork to make it look pretty.
An egg wash for the colour, milk if you are ova avoiding!
Into the oven for 35 minutes.Keep an eye on them …you may need more or less time, depending on your
oven.Out, low calorie, wholesome and novel bites for dinner.
Served on a bed of Salsa…
Thank you daring bakers
I learn something new each month…
Cant wait for the next month!
I’ll stick to the hand held version , but a meat filling is what waits…
So what are you baking today???