These take some work to make but they are worth it. If you would like a shortcut, just use store bought pastry dough. I usually serve these with sour cream and guacamole.
- 4 1/2 cups all-purpose flour
- 3 tsp salt
- 2 sticks cold unsalted butter, cut into small cubes
- 2 large eggs
- 2/3 cup ice water
- 2 tablespoons distilled white vinegar
- 2 Tbsp olive oil
- 3 cloves of garlic, finely minced
- 1 large summer squash, cubed
- 1 small zucchini, cubed
- 2 large scallions, sliced
- 3 radishes, minced
- 1 tsp cumin
- 1/4 tsp nutmeg
- salt and pepper to taste
- 1 egg
- Add flour and salt in large bowl. Slowly add butter cubes and use your fingertips to blend together until batter looks like dried oatmeal. Don\'t worry about a few small lumps.
- Beat together the last of the ingredients in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated.
- Turn out mixture onto a lightly floured surface and then knead gently just enough to combine dough.
- Form dough into two flat rectangles and chill, wrapped in plastic wrap for at least 1 hour.
- Heat oil in large skillet over medium heat. Add garlic and saute for 2 minutes.
- Add squash and zucchini and heat for about 5 minutes or until they begin to feel tender.
- Add radishes and spices and cook for 1 more minute.
- Remove from heat.
To Assemble Empanadas:
- Preheat oven to 425.
- Combine egg with 1 tsp water.
- When dough is ready, remove from fridge and roll out. Use a circular cutter, such as a bowl, to cut out the dough.
- Spoon a small amount of mixture into each circle. (Do not overfill)
- To help seal the empanadas you can use a fork to close the dough and/or use a small amount of water at the seal to help hold the two pieces together.
- Aerate the top with a fork and brush with egg wash.
- Bake for 8 minutes on each side or until golden brown.
Published: Wednesday, September 7th, 2011 by Kelly