Recipes

Veggie Empanadas

EmpanadaWeb CLO e1425412833600
Photo by Christina Oxford

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yields

6-8 servings

    Dough
  • 4 ½ cups all-purpose flour
  • 1 ½ teaspoon salt
  • ½ cup vegetable shortening
  • 1 ¼ cups water
  • Parsley Pesto
  • 2 cups packed fresh parsley leaves
  • 2 cloves garlic
  • ¼ cup toasted sliced almonds
  • ½ cup freshly grated Parmesan cheese
  • ⅔ cup olive oil
  • Salt and pepper to taste
  • Filling
  • ½ cup parsley pesto*
  • 3 cups sautéed kale, cooled
  • 1 ½ cups diced tomatoes
  • 8 eggs, scrambled and cooled
  • ½ cup goat cheese
steps

For the dough

  1. In a medium bowl, mix flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs.
  2. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour (and up to 3 days).

For the pesto

  1. In a food processor with the blade attachment, mix the parsley, garlic, almonds and Parmesan until finely chopped.
  2. With the processor on, slowly pour olive oil into mixture in a even stream.
  3. Season with salt and pepper.

To assemble the empanadas

  1. On a floured surface, roll each ball out into a 1/8 inch thin circle. Spoon 1 tsp pesto, 2 tbsp kale, 1 tbsp tomatoes, 1 tbsp scrambled egg and 1 tsp goat cheese onto the center, then fold into a half-moon shape. Seal edges by pressing with a fork.
  2. Heat oil in a deep fryer to 365 degrees. Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels. Serve hot.
  • from Tim Logan & Claire Masingill of Outta My Huevos in Charleston SC

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