Ingredients Jump to Instructions ↓

  1. 3 cups 187g / 6.6oz All-purpose flour

  2. 1 tablespoon 15ml Salt

  3. 1 tablespoon 15ml Curry powder

  4. 5 tablespoons 75ml Solid vegetable shortening

  5. 5 tablespoons 75ml Chilled butter

  6. 1 Egg

  7. 1/4 cup 59ml Water

  8. 2 tablespoons 30ml Vegetable oil

  9. 1 Onion - chopped

  10. 1 Jalapeno or serrano chili - seeded, chopped

  11. 1 Garlic clove - chopped (large)

  12. 1 teaspoon 5ml Ground cumin seeds

  13. 1 Ground nutmeg

  14. 1 Tomato - peeled, seeded, (large) and chopped

  15. 1 cup 62g / 2 1/5oz Fresh or frozen corn kernels

  16. 1 lb 454g / 16oz Chopped fresh Swiss chard

  17. 1 cup 146g / 5.1oz Diced red bell pepper Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Sift flour, salt and curry powder into medium bowl. Add shortening and butter and cut in using fingertips until mixture resembles coarse meal. Whisk egg and water in small bowl to blend. Add mixture to dough by tablespoonfuls until dough is firm. Turn dough out onto lightly-floured surface. Knead gently and briefly. Wrap dough in plastic and refrigerate 1 hour to rest. Heat oil in heavy large skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add jalapeno, garlic, cumin and nutmeg and stir 1 minute. Add tomato, corn, chard and red bell pepper. Cook until vegetables are tender and almost all liquid evaporates, about 5 minutes. Season to taste with salt and freshly-ground black pepper. Cool completely. Preheat oven to 375F. Roll out dough on lightly-floured surface to 1/8-inch thickness. Cut dough into 6-inch diameter circles. Gather scraps into ball. Reroll scraps and cut out more circles. Place 3 tablespoons filling in center of each circle, leaving 1/2-inch border on all sides. Brush border with water. Fold circle over filling, creating half-moon shape. Press edges with tines of fork to seal. Make a small slit in top of each empanada to allow steam to escape. Place empanadas on parchment-lined baking sheet. Bake until pastry is golden-brown, about 30 minutes. Serve warm. This recipe yields about 6 servings.


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