Thursday, December 9, 2010

Empanadas al Horno (Chilean Turnovers or Meat Pies)

Another great recipe by Noelle at An Opera Singer in the Kitchen

picture of Empanadas al Horno (Chilean Turnovers or Meat Pies)
Makes 10-12

Veganized and adapted from The South American Table

Masa (Dough) Ingredients:
  • 4 C all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp salt
  • 1/2 C Earth Balance, cut in pieces
  • 1/4 C all-vegetable shortening (Spectrum)
  • 3/4 C warm almond milk (or non-dairy milk)

Masa (Dough) Directions:
  1. In a food processor, put the flour, salt, and baking powder and with a fitted steel blade pulse for 5 seconds. Add the shortening and Earth Balance and process until the mixture looks like coarse meal, about 15 seconds. 
  2. While the machine is running, pour the milk through the feed tube in a steady stream and process until the dough almost comes together into a ball. 
  3. Remove from bowl and knead a few times. Let rest for 30 minutes. Meanwhile, prepare pino (Seitan filling). Roll dough into a long log and cut into 10-12 pieces.

Relleno (Filling) Ingredients:
  • 1 package Upton's Naturals Ground Seitan
  • 2 Tbsp olive oil
  • 2 onions, chopped (about 2 cups)
  • 2 cloves garlic, minced
  • 3/4 tsp salt
  • 1 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp ground black pepper
  • 3/4 C vegetable broth1 Tablespoon arrowroot powder
  • 12 pitted black olives
  • 1/4 C seedless black raisin, soaked for 5 minutes and drained

Relleno (Filling) Directions:
  1. Heat olive oil in a medium frying pan and sauté onions for 5-7 minutes, until transparent. Add Seitan and garlic and cook for 5 more minutes. 
  2. Add seasonings and cook for 3 more minutes. Add vegetable broth and simmer until liquid almost evaporates (5 minutes). Add arrowroot powder to Seitan mixture and cook until mixture thickens.

picture of Empanadas al Horno (Chilean Turnovers or Meat Pies)Assembly:
  1. Take one piece of dough and roll into a 6-inch circle. Add 1-1 1/2 Tablespoons of Seitan filling. Add a few raisins and one black olive.
  2. Take one side of the dough and bring to the front side of dough to enclose the filling, sealing the ends and folding the excess dough and sealing upwards. 
  3. Place on a baking sheet lined with parchment. Repeat with the rest of the dough. 
  4. "Egg" wash over the empanadas: 1 tablespoon of arrowroot powder with 2 tablespoons water. Mix well and brush over the tops of each empanada. 
  5. Bake for 20 minutes, then remove from oven and turn each empanada over and bake on the opposite side for 5 minutes. This is will brown the tops a little.

Eat slightly warm and serve with
Pebre or my grandma's secret chimichurri sauce. Enjoy!!