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Empanadas 13

Make Empanadas 13 at home with All Purpose Flour, Salt, Plus Butter Cut Into Small Cubes, Cold Water, and Olive Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 1 tsp
• 1/4 lb
• 1/3 cup
• 1 tbsp
• 3 clove
• 1 cup
• 1 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   Combine flour, salt, and butter in food processor, run until it becomes a coarse meal.

2. 2

   Add all the water and pulse until it forms a dough.

3. 3

   Allow to rest for 1/2 hour.

4. 4

   In a saute pan on medium, heat olive oil and saute onion, garlic, and habanero.

5. 5

   In a large mixing bowl, combine the remaining ingredients.

6. 6

   Season, to taste, with salt and pepper.

7. 7

   Preheat oven to 325 degrees F. Roll the dough out on a lightly floured surface, making a rough circle about 1/8-inch thick.

8. 8

   With a 3-inch diameter cookie cutter, cut circles.

9. 9

   Place about 2 teaspoons of the filling into the center of each circle.

10. 10

    Moisten the exposed dough with a finger dipped in water.

11. 11

    Fold the empanada in half, press the firmly together, sealing with a fork around the edge.

12. 12

    Bake for 15 minutes. Serve with Mango Chutney.

13. 13

    Combine all ingredients in a saucepan. Cook on low for 30 minutes.

14. 14

    Add cornstarch if desired to thicken.