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Veggie Empanadas




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


½ cup parsley pesto*

3 cups sautéed kale, cooled

1 ½ cups diced tomatoes

8 eggs, scrambled and cooled

½ cup goat cheese


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.
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