How To Make Delicious Empanadas Without Using An Ounce Of Dough

June 25, 2015
Los Angeles

Even but regulating an unit of flour, we can still make savory, stuffing empanadas that unequivocally strike a spot. Chef Susan Feniger’s no-dough empanadas have been on a menu during her Border Grill restaurant

Border Grill’s Plantain Empanadas

Serves 6 to 8

Ingredients

Empanada “Dough”recipe here

Empanada Stuffing

Directions

Preheat a oven to 350 degrees. Cut a lengthwise cut into any plantain and set on a baking sheet. Bake until a strength is entirely soothing and oozing by a slit, 40 to 50 minutes. Set aside to cool.

Meanwhile, make a stuffing: Finely bones a poblano chile. Combine with a remaining stuffing mixture in a blending play and stir to combine.

Make a mix in a food processor or in a mixer with a paddle attachment: Scoop a cooked, cooled plantain out of a flay and put in a food processor. Add a banana and salt, and beat until smooth. (Be clever not to overwork a dough, or it will turn too starchy.) Wrap in cosmetic and chill about 2 hours.

Assemble a empanadas: Roll 2 tablespoons of a mix easily between your palms to form a ball. Using your palm and a opposite (or a tortilla press), squash a dough, with a piece of cosmetic above and next it to forestall sticking. You should finish adult with a 3 1/2 in. circle.

Next, place about 1 teaspoon of a bean stuffing on half of a mix round and overlay over to enclose, dire a edges to seal.

Cook a empanadas: Heat a peanut oil in a middle skillet over medium-high heat. Fry 4 to 6 empanadas during a time, jolt a vessel constantly, about 1 notation per side or until dim brownish-red all over. (If they dim too quickly, as they might if really developed plantains were used, reduce a fire slightly.) Drain on paper towels.

Serve hot, surfaced with Chipotle Crema as good as a drizzle of crÃ¨me fraiche or green cream.

Pairs good with:Healthy Chia Seed Horchata

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