Empanada Dough
- 2 cups flour 50/50 wholemeal and white OR any mix of gluten free flour(s) plus 1/4 tsp xanthum gum
- 4-6 oz butter OR
- 1/2 cup good oil
- 1/4-1/2 cup water
- 1 tsp salt
- 1 tsp egg for baked empanadas
- 1 tsp baking powder for fried empanadas
Filling 1: Cheese & Onion
- 2 large white onions
- 1 tsp fennel seeds
- good amounts of cheese(s), basically to taste eg parmesan, cheddar, manchego, gruyere ...
- 1 good glug best olive oil
- salt and pepper to taste
- 1/2 cup water
- 1 tsp horseradish OR mustard OR veggie Worcester sauce or a good pinch of chilli powder
- 1 tsp arrowroot, cornflour or other thickening agent OR
- 1 sachet Agar Agar or similar gelling agent
Filling 2: Escarole (Vegan)
- 1 head escarole
- 2 medium onions
- 2 cloves garlic
- 2 tomatoes
- 6-8 prunes
- 1 large handful hazelnuts chopped
- 1 small handful capers salted are best but you can use them pickled in brine
In the first, onions are pureed with fennel seeds and long simmered to release the sugars and other aromatic compounds. Only your nose can tell you when this alchemy is complete. Cheeses and other condiments enrich this veritable nectar which becomes the filling for baked or fried empanadas. In the second, escarole - a member of the chicory family - is braised with crunchy hazelnuts and prunes along with capers for extra tanginess
Serve with a dipping sauce such as Romesco (coming up next)