When I read that yesterday was National Empanada Day, I had a craving so intense for the flaky, savory pastries that I went home and made some! While I enjoy the thick, Spanish pie-shaped empanada, I much prefer the mini, handheld Argentinean variation. They are bite-sized, fun to eat, and can be filled with just about anything.
Years ago I spent a month testing out empanada dough recipes until I found the perfect one. However, last night I didn't have two hours to let the dough rise, so I used puff pastry. These delectable empanadas are addictive, buttery, and downright delicious. The filling is a mixture of sautéed mushrooms, wilted chard, and cheese. It's an easy appetizer that makes a good vegetarian start to a Latin feast. Want the recipe? Read more.
2 tablespoons olive oil Makes 12-20 empanadas.
1 large white onion, peeled and diced
1 pint mushrooms, chopped
2 bunches Swiss Chard, washed, ends trimmed, leaves cut in small pieces, stems cut in 1/2-inch dice
3/4 cup grated Parmesan
1/4 cup grated melting cheese (Asadero, Manchego, Panela, Jack)
1 egg beaten, for egg wash
1/2 teaspoon salt (or to taste depending on the saltiness of the cheeses)
1/2 teaspoon freshly groung black pepper
1 sheet of puff pastry
flour for rolling
2 tablespoons olive oil
Makes 12-20 empanadas.