How about a #MeatlessMonday recipe challenge? This keto-friendly, low-carb, and gluten-free recipe is very technical but can be done if you follow the directions below.
These empanadas will transport you to Buenos Aires where you'll feel you found a local street cart that serves the best flavorful and fluffiest empanadas. I decided to use the OZO ground plant-based, but this recipe will work with ground beef. Follow these instructions and you will create a dish that you never thought you could.
I paired this dish with Butternut Squash salad because I had 2 pounds of butternut squash from the week before, but these empanadas can stand alone.
INGREDIENTS
Empanadas Filling
3 Tbsp. extra-virgin olive oil, divided
12 oz of Ground Plant-Based or ground beef
1 medium onion, chopped
2 small red bell peppers, seeded, chopped
Kosher salt, freshly ground pepper
2 tbsp ground cumin
2 tbsp sweet paprika
1 tbsp dried oregano
¼ tsp cayenne pepper
1½ cups low-sodium vegetable stock or broth
2 tsp. Splenda Brown Sugar
½ cup raisins
½ cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise
Empanadas Crust
1/4 cup almond flour
3 tablespoons coconut flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 cup low-moisture, part-skim mozzarella cheese, shredded
4 tablespoons salted butter
2 tablespoons cream cheese
1 large egg
Butternut Squash Salad
1 small Fresno chile, seeds removed, thinly sliced
2 garlic cloves, finely grated
2 tsp. finely grated orange zest
5 tbsp fresh orange juice
2 tbsp white wine vinegar
1 tbsp extra-virgin olive oil
2 tsp kosher salt
1 medium butternut squash (about 2 lb.), peeled
¼ cup unsalted, roasted pumpkin seeds (pepitas)
Empanadas Filling Directions
Heat 2 Tbsp. oil in a large pot over high. Cook plant-based grounds, breaking up with a spoon, until browned but not completely cooked through 4–6 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much leftover oil in the pan as possible.
Reduce heat to medium and cook onion, bell peppers, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper.
Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute.
Add vegetable stock and reserved plant-based ground along with any accumulated juices to pot. Stir in Splenda brown sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed.
Stir in raisins. Transfer to a medium bowl, cover, and chill in the freezer for 15-20 minutes or in the refrigerator for at least 1-2 hours.
Empanadas Crust Directions
While you're waiting, create the crust. Note: If you're going to wait for 1-2 hours give yourself the last 30-45 minutes to create the crust.
In a small mixing bowl, combine almond flour, coconut flour, onion powder, and garlic powder
In a separate mixing bowl, combine mozzarella cheese, butter, and cream cheese. Microwave for 2 minutes to soften. Mix together until everything is combined. Note: If it gets stringy or is not quite melted enough, put it back in for another 30 seconds.
Add the dry ingredients and an egg, to the cheese mixture. Mix until all the ingredients are well incorporated. Note: If you are having a hard time mixing it, put it back in the microwave for another 20-30 seconds.
Once the ingredients are combined, spread the dough out on parchment paper in a thin and even layer about 9″ by 13″. I used a rolling pin, so if it starts to get sticky, wet or oil your hands or pin a little bit to prevent it from sticking.
Next, you have the dough in a nice, even rectangle, remove filling from the refrigerator.
Preheat oven to 375°.
Place 2 Tbsp. filling at the edge of the dough and top with 2 olive halves. Fold the edge around the filling using a butter knife to close the edge around the dough to shape empanadas. Note: The dough is soft, so you can close the edges by pinching the edges using your fingers. Transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining dough and you should create 8 empanadas.
Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–30 minutes.
Do Ahead: Unbaked empanadas can be made 3 months ahead; transfer to freezer bags and keep frozen until you're ready to bake them.
Butternut Squash Salad
While the empanadas are baking you can create the Butternut Squash Salad
Whisk chile, garlic, orange zest, orange juice, vinegar, oil, and salt in a large bowl to combine.
Using a peeler, slice lengthwise strips off the long neck of squash to make long ribbons until you have 8 cups (9 oz.).
Add to bowl with dressing and toss to coat. Let sit, tossing occasionally, at least 30 minutes and up to 1 hour to tenderize and marinate.
Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in the bowl.
Plate the dish with empanada & butternut squash salad add salt and pepper to taste.
תגובות