Top Chef New Orleans just started, and I’ve been so busy that I missed the first few episodes. So, of course, last weekend I had a Top Chef marathon and I was so inspired that I started getting more creative with my cooking. In one of the episodes, the chefs had to cook a meal in teams on food trucks, and one of the chefs made homemade empanadas.
So, here’s my version of (mostly) homemade empanadas! Feel free to experiment with fillings – these recipes are just based on what I had in my fridge on Thursday night when I made these with Sean.
For this recipe, which makes 10 small empanadas, you’ll need:
3 cremini mushrooms, sliced thinly
1 onion, minced
2 T butter
2 cloves of garlic, minced
ground chicken (1/2 package)
1/2 can of canned, drained tomatoes
3-4 T goat cheese
juice of 1/2 lemon
2 t fresh (or dried) basil
1 t oregano
1/2 bag baby spinach
salt and pepper, to taste
pie dough (homemade or store bought)
1 egg, beaten
We made two types of fillings: vegetarian and chicken. For the vegetarian version, we sauteed 1/2 an onion with the mushrooms in a pan with butter. Once the mushrooms were golden brown and the onions were translucent, we added 1 clove of minced garlic to the pan and cooked for another 30 seconds. Finally, we wilted spinach into the mix and turned off the heat. Then we mixed goat cheese, basil, salt and pepper to taste, and the juice of 1/2 lemon into the mixture.
For the meat version, we cooked the ground chicken in a saucepan until done, then added minced onion and cooked the onion until tender. We drained canned tomatoes, reserving 1/2 cup of the tomato juice, and added about 3/4 cup of tomatoes to the meat. Then garlic, basil, oregano, salt and pepper went into the pan with the reserved liquid, and the whole mixture sat over the heat for a few minutes (the liquid disappears fairly quickly).
We used Trader Joe’s pie dough for our empanadas, but you could also make your own. Roll out the dough fairly thinly and cut it into 6 inch discs. Then spoon about 2 T (or more – up to you!) of the filling into the middle of the dough and fold it in half. Wet the edges with water, then use a fork to crimp the edges.
Line a pan with parchment paper and preheat the oven to 400 degrees. Finish assembling the empanadas and lay them on the pan, then brush the tops with egg wash. We baked them for about 25 minutes and they were delicious – like “gourmet hot pockets” according to Sean. I can’t wait to experiment with more fillings. Remember that this isn’t an exact science, and lots of different ingredient combinations/ amounts would be great.