serves 2 for dinner, more as an appetizer
2 cups all purpose Flour
1 t baking powder
1 t salt
1/2 stick butter (cut into small pieces)
1/2 c cold water
1/2 a large yellow onion, diced
4 cloves of garlic, diced
1/2 pound beef (or maybe mushrooms or beans)
1/2 t ground cumin
1/2 t paprika
2 T fresh oregano
cayenne and salt to taste
1 T tomato paste
3 cups hearty greens (kale, chard, spinach), cut into bite-sized pieces.
First make the dough (or substitute frozen pie crust):
- In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in the butter until the mixture is crumbly. Add cold water and mix with a wooden spoon so the dough comes together.
- Turn out dough onto a lightly floured work surface and knead 2 or 3 times to form a smooth ball.
- Flatten with the heel of your hand then roll out to a thin sheet (about 1/8 inch thick).
- Cut into circles with a bowl or cup (depending on what size you want).
- Saute the onions and garlic in a little olive oil. When they've just started to brown, add the meat (either ground beef or a steak cut into small pieces). Cook until the meat is just done (about 5 minutes).
- Add the tomato paste and spices and cook until things start to stick. Then add the greens and all their moisture will make things unstick (or add a smidge of water if this doesn't work).
- Cook the greens for about 5 minutes. You want the filling to be moist, but not too wet.
- Put a little filling on half of each dough circle. I've learned (from many empanadas that wouldn't close) to start with half as much filling as I think it will take.
- Dip your finger in a cup of water and use that to wet the edge of the dough. This will help it stick when you fold over and pinch or fork the edges closed.
- I haven't tried it yet, but I've heard that these freeze really well at this stage. You don't even need to thaw them, just take them out of the freezer and continue.