Bon Appetit/Feburary 2004

Poblano Chile and Olive Empanadas
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
16 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
DOUGH: 2-1/2 cups all purpose flour 3/4 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup solid vegetable shortening, frozen, cut into 3/4-inch cubes 3 tablespoons (or more) ice water FILLING: 1-1/2 tablespoons olive oil
2 cups chopped red onions 3/4 cup chopped seeded poblano chiles 3 garlic cloves, chopped
2 large plum tomatoes, seeded, coarsely chopped (scant 1 cup) 2 hard-boiled eggs, peeled, minced 1/4 cup chopped drained pimiento-stuffed green olives
1 cup grated Parmesan cheese 1/2 cup coarsely grated whole-milk mozzarella cheese 1 large egg, beaten to blend (for glaze)



1 FOR DOUGH: Blend flour and salt in processor 5 seconds. Add butter and shortening; using on/off turns, process until mixture resembles coarse meal. Add 3 tablespoons ice water. Using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
2 FOR FILLING: Heat oil in large nonstick skillet over medium-high heat. Add onions, chiles, and garlic; saute 10 minutes. Add tomatoes; saute until liquid evaporates, about 5 minutes. Transfer mixture to bowl; stir in minced eggs and olives. Cool filling; mix in both cheeses. Season filling with salt and pepper.
3 Roll out dough on floured surface to scant 1/4-inch thickness. Cut out 4 to 4-1/2 inch-diameter rounds. Gather dough scraps, roll out again, and cut more rounds. Repeat to yield 16 rounds. Brush with glaze. Mound 1 heaping tablespoon filling on half of each. Fold over half of dough over; press edges with fork to seal. Arrange empanadas on 2 ungreased baking sheets.
4 Preheat oven to 375 F. Brush empanadas with egg glaze. Bake uncovered until golden, about 25 minutes. Let stand 5 minutes. Transfer to platter. Serve warm or at room temperature.

Back