empanadas à la sam

Ingredients:

• 750ml (3 cups) flour
• 250ml (1 cup) unsalted cold butter
• 250ml (1 cup) cold water
• 250ml (1 cup) shredded mozzarella
• 1 egg, lightly whisked
• 1 can of cor niblets
• salt
• pepper

Preparation:

• for the shell, pour flour into a bowl and add butter, cut into cubes.
• mix the butter with the flour using a fork.
• add water slowly and knead the mixture until it becomes dough.
• roll the dough on a flat surface.
• add a pinch of flour on the surface so the dough doesn't stick.
• once the dough is flat, use a yogurt lid to make your shells.
• press down on the lid to pierce through the dough
• to make the filling, mix the shredded mozzarella, cor, salt and pepper in a medium bowl.
• add 1 tsbp. of filling to each shell.
• brush the egg along the edges to help seal the empanadas.
• fold the empanada in half and close up the edges tightly, first with your hands and then by pressing down with a fork.
• place them in the oven at 180C (375f) for 25 minutes.
• let them cool for 10-15 minutes, then chow down!

Note:

• sam made ham & cheese instead of corn filling.

  
  
  
  
  
  
  
  

Prepared: 2014-02-09

Categories: vegetarian

Source: chickadee magazine
june 2013