Cauliflower Empanadas

Prep Time:

45

Cook Time:

20

Serves:

2

Level:

Intermediate

Tag:

Argentinian

ABOUT THE RECIPE

Learn how to make the one of the most desired and craved dishes in Argentina: the Empanadas!

INGREDIENTS

EMPANADA FILLING

  • 2 oz (60 ml) of olive oil

  • a small cauliflower head

  • 1 carrot, finely chopped

  • 1 red pepper, finely chopped

  • ½ yellow or white onion, finely chopped

  • 1 garlic clove

  • 1 teaspoon sweet yellow curry powder

  • 1 cup (230 ml) water or white wine

  • salt & pepper to taste


DOUGH

  • 1 egg (to brush dough)

  • ½ cup (120 ml) water

  • 2 tablespoons butter

  • 1 tsp salt

  • 1 ½ cups (200 g) all-purpose flour


CHIMICHURRI SAUCE

  • 2 tablespoons dried oregano

  • 2 tablespoons chili powder

  • 2 garlic cloves

  • 2 tablespoons dried parsley

  • 2 oz (60 ml) olive oil or vegetable oil

  • 2 tablespoons white or red vinegar

  • salt & pepper to taste


TOOLS

  • medium size saucepan

  • small pot

  • baking tray

  • oven

  • knife and spoons

  • cutting board

  • rolling pin


A NOTE ON MEASUREMENTS

We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.

PREPARATION

FILLING


Place a saucepan over medium-high heat and add the olive oil. Once the oil is hot and beginning to shimmer, add the chopped onion, chopped carrot, red pepper, and a garlic clove. Cook until gold, stirring occasionally. Chop the cauliflower head and add to the pan. Add the yellow curry, salt, pepper and oregano. Cook for 4-5 minutes on medium heat.


Add the water  to deglaze, using a wooden spoon to scrape up any brown bits that have accumulated on the bottom of the pan. Cook for 3 minutes.

Remove from heat and let cool, then add the contents of the pan to the mixing bowl with the chopped egg.


DOUGH


Combine the water, butter, and salt in a small saucepan over medium heat. Once the butter is melted, add the flour and mix vigorously until you achieve a smooth dough. Knead the dough for 5 minutes, then  set it aside to rest for 10 minutes.


ASSEMBLY


Divide the dough in 24 pieces, and form each piece into a round ball. Lightly dust your work surface with flour and use a rolling pin to roll each ball into a circle about 4 inches (10 cm) in diameter and ¼ inch (½ cm) thick.


Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Fill the dough circles with 1 tablespoon of filling. Fold the dough in half, and press the edges together to seal.


Crack the remaining egg into a small bowl and whisk with a fork. Lay the empanadas on your baking sheet, working in batches if necessary so that there is some space between them. Using a pastry brush or your fingers, brush the tops of the empanadas with the beaten egg. Bake until golden brown, about 12-15 minutes.


CHIMICHURRI SAUCE


Combine all the ingredients for the sauce and add salt & pepper to taste. Serve alongside baked empanadas.

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