Daring Bakers: Empanadas

I’ve always thought empanadas had to look like little half circles, similar to calzones. Apparently not–Patri’s instructions were for square or rectangular full-pan sized emapanadas. Much easier that way, though less portable.
I made the dough according to Patri’s instructions, but I went a little crazy on the filling. I didn’t have the ingredients for Patri’s suggested recipes; in fact I didn’t have the ingredients for ANY recipe I could find. So I decided that empanada fillings are probably treated as a good way to get rid of whatever miscellaneous ingredients a cook has collected and acted accordingly.

Dough with fillingSplit Pea Empanadas
1 cup split peas
1/2 onion, diced
1 jalapeno, diced
1 clove garlic
2 1/2 cups chicken broth
1/2 bunch cilantro
paprika and salt to taste


Combine everything except the cilantro and boil until the peas are soft and most of the moisture has evaporated. Roll out half the empanada dough on a sheet pan, top with filling, then cover with the other half the dough and pinch the edges closed. Bake at 350 for 25-30 minutes.

Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!


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