{"id":16835,"date":"2025-08-15T05:19:54","date_gmt":"2025-08-15T05:19:54","guid":{"rendered":"https:\/\/www.grandmothers-recipes.top\/?p=16835"},"modified":"2025-08-15T05:19:54","modified_gmt":"2025-08-15T05:19:54","slug":"ive-been-making-these-empanadas-for-10-years","status":"publish","type":"post","link":"https:\/\/www.grandmothers-recipes.top\/?p=16835","title":{"rendered":"I’ve been making these empanadas for 10 years"},"content":{"rendered":"\n
This recipe is ideal for preparing light and crunchy empanadas, perfect for any occasion.<\/p>\n\n\n\n
You can fill them with the flavors you like best, such as cabbage with carrots or potatoes with mushrooms.<\/p>\n\n\n
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The dough is simple and practical, without the need to use butter or complicated ingredients.<\/p>\n\n\n\n
Ingredients<\/h2>\n\n\n\n
For the dough<\/h3>\n\n\n\n
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100 ml warm water<\/li>\n\n\n\n
100 ml vegetable oil (sunflower or corn)<\/li>\n\n\n\n
For the filling 1: Cabbage and carrot<\/h3>\n\n\n\n
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1 medium onion<\/li>\n\n\n\n
1 medium carrot<\/li>\n\n\n\n
2 cups fresh cabbage or sauerkraut<\/li>\n\n\n\n
Oil for saut\u00e9ing<\/li>\n\n\n\n
Salt and pepper to taste<\/li>\n\n\n\n
Optional: a pinch of sugar<\/li>\n<\/ul>\n\n\n\n
For the filling 2: Potatoes and mushrooms<\/h3>\n\n\n\n
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3 large potatoes<\/li>\n\n\n\n
500 g fresh mushrooms<\/li>\n\n\n\n
2 medium onions<\/li>\n\n\n\n
Oil for saut\u00e9ing<\/li>\n\n\n\n
1 tablespoon butter<\/li>\n\n\n\n
Salt and pepper to taste<\/li>\n<\/ul>\n\n\n\n
Preparation<\/h2>\n\n\n\n\n
Prepare the dough<\/strong>: Mix the warm water, oil and salt in a bowl. If you prefer a sweet touch, add the sugar. Sift the flour and add it little by little. Mix with a spoon and then knead with your hands until you get a smooth and homogeneous dough. Cover with a clean cloth and let it rest for 20 minutes.<\/li>\n\n\n\n
Cabbage and carrot filling<\/strong>: Finely chop the onion and grate the carrot. Saut\u00e9 the onion in oil until translucent. Add the carrot and cabbage. Cook over medium heat, stirring occasionally, until tender. Season with salt, pepper and a pinch of sugar if desired. Book.<\/li>\n\n\n\n
Potato and mushroom filling<\/strong>: Boil the diced potatoes until tender. Drain and puree with a knob of butter. Separately, chop the onions and mushrooms. Saut\u00e9 the onions in oil, add the mushrooms and cook until the liquid evaporates. Mix with the puree and season with salt and pepper to taste.<\/li>\n\n\n\n
Assembling the empanadas<\/strong>: Divide the dough into 15 portions. You will be serving each portion in thin discs. Place a tablespoon of the filling in the center of each disc and close the empanadas. You can shape it into a cylinder or a small package.<\/li>\n\n\n\n
Cooking<\/strong>: Place the empanadas on a tray with parchment paper. Brush them with milk or strong black tea for a golden color. Bake in a preheated oven at 190 \u00b0C for 15-20 minutes, until golden brown.<\/li>\n<\/ol>\n\n\n\n
Councils<\/h3>\n\n\n\n
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You can experiment with other fillings, such as corn and cheese, minced meat or spinach with ricotta.<\/li>\n\n\n\n
If you have leftover dough, use it to make savory sticks or small breads.<\/li>\n<\/ul>\n\n\n\n
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