Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
FettOlsiris, 03/25/08
Easy Version of Traditional Empanada DoughIngredients (use vegan versions): 1 cup mashed potato (1 large russet)
1 3/4 cup all purpose flour
1 tablespoon sugar
1 ts salt
packet sazon goya or annatto
2 tablespoon vegetable oil
3 tablespoon water
Directions:Traditional red empanada dough is vegan, and very delicious! Unfortunately it calls for unusual ingredients like yucca and achiote oil. I've replaced those ingredients with some that are more accessible and it still tastes just as great!
Begin by peeling and quartering the large russet potato and add to a pot of boiling water. Let cook until the potato is soft, about 20 minutes. Next drain the water and thoroughly mash the potato with a fork. Measure out one cup worth and discard the rest (or use for another recipe). Mix in the tablespoon of sugar. You could also use agave nectar. In this recipe we're using a regular potato with sugar to replace the yuca. Yuca can be difficult to peel and cook correctly if you're a novice, not to mention hard to find depending on where you live. It is very similar to a potato, but a little sweet and the sweetness helps it bind more (which is why we need to add sugar). Finally, add the vegetable oil to the potato mixture. You can use olive oil or canola. If you can find red achiote oil, feel free to use that instead.
Next, combine the dry ingredients: flour, salt and a packet of sazon goya. I use white flour in this recipe, but feel free to experiment with wheat. I'm using a packet of sazon goya to replace the achiote oil, because sazon goya is easy to find in the Mexican section of the grocery store. If you have more resources, try adding annatto (achiote) spice. Or make your own achiote oil by cooking olive oil with annatto seeds.
Combine the flour mixture with the potato mixture, mixing with the fork. Add one tablespoon of water at a time and mix with the fork as much as you can. Finally, reach in and mix the rest by hand until well formed.
Wrap in plastic or put in a food container and refrigerate for an hour. It keeps well in the fridge, but can also be frozen if you don't plan on using it for awhile.
To make one, grab about 1/6 of the dough and roll out into a 6" circle, about 1/4" thick. Add your filling (there are lots of great recipes for fillings on this site and on the net) and fold the circle in half to make a crescent shape. Crimp the edges with a fork to seal. Cut two slits in the top to allow steam to vent. If you don't do this, the empanada will burst open in the oven.
Place the empanada on a cookie sheet and bake in a 375 F degree oven for about 20 minutes or until golden. Eat and enjoy!
Serves: 6
Preparation time: 2 hours
