Makes about 3 dozen
You can make the empanadas ahead and freeze them (unbaked) on a rimmed baking sheet. When they are frozen, pile them into a plastic bag. Give frozen empanadas a few extra minutes in the oven.
|1||teaspoon baking powder|
|1||teaspoon kosher salt|
|½||cup solid vegetable
shortening or butter, cut into small pieces
|¾||cup whole milk|
|Extra flour (for sprinkling)|
1. In a food processor, pulse the flour, baking powder, and salt to blend them.
2. Add the shortening or butter and pulse about 15 times to mix it in. Sprinkle the milk on the mixture and pulse a few more times until the dough clumps together (do not let it form a ball). Add a little more milk, 1 tablespoon at a time, if necessary.
3. Turn the dough out onto a floured counter. Shape into a flat round cake. Wrap in foil and refrigerate for 30 minutes.
|1||tablespoon olive oil|
|2||medium onions, chopped|
|Salt and pepper, to taste|
|2||cloves garlic, finely chopped|
|6||ounces fresh goat cheese|
|Grated rind of ½ lemon|
|1||egg, lightly beaten with a pinch of salt (for glaze)|
1. In a large skillet over medium heat, heat the oil. Add the onions, salt, and pepper. Cook, stirring occasionally, for 25 minutes or until nicely browned. Add the garlic and cook, stirring, for 1 minute. Transfer the onion mixture to a bowl; cool.
2. Add the goat cheese and lemon rind to the onion mixture and stir well. Taste for seasoning and add more salt and pepper, if you like.
3. Set the oven at 400 degrees. Have on hand a pastry brush, a small bowl of water, and a fork. Line 2 baking sheets with parchment paper.
4. On a lightly floured counter, roll the dough to a ⅛-inch thickness. Using a 2½- to 3-inch cookie cutter, stamp out rounds as close as you can to minimize scraps. Reroll the scraps.
5. Working with a few pastry rounds at a time, place 2 to 3 teaspoons of the filling in the center of each circle. Dip the pastry brush in water and dot the rim of the circle with water. Pick up each round and fold the dough over to form a half-moon shape, pressing to seal the edges with your fingers. Place the empanadas on the baking sheets, at least 1 inch apart. Use the fork to seal the edges. Brush with egg and use a skewer to poke several holes in the top of each empanada.
6. Bake for 25 minutes or until puffed and golden. Some filling may seep out at the edges. Cool for a few minutes before serving. Adapted from EVOO restaurant