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64
ENTRÉES
Continued from page 63
Assembling the empanadas:
If dough has been refrigerated, allow it to come to room temperature
before rolling. Roll the dough on a fl oured surface to
1
⁄8 inch thick. Using a
small plate, about 4 to 5 inches in diameter as a guide, cut circles into the
dough. Fill each circle with about 2 tablespoons of fi lling. Fold the circle in
half, enclosing the fi lling, leaving an inch space from the fi lling to the edge
of the dough. To close the empanada, start with one end and fold the
corner in toward the center of the circle, as if you were folding a dog-ear
corner. Continue making overlapping folds, creating a crimped effect, in
the same direction until you reach the opposite corner. Fold the last fold
underneath the empanada to seal it.
Continue with the remaining empanadas.
Put the vegetable oil into the same sauté pan after cleaning. Heat oil over
medium-high heat until ready to pan fry. Test oil by dropping a pea-sized
piece of dough into the pan; if the oil sizzles immediately, the oil is ready.
Cook 3 to 4 empanadas at a time, about 45 seconds to 1 minute per side,
or until well browned and cooked through. Remove empanadas with
tongs and drain on a paper towel-lined baking sheet. If desired, reserve
empanadas in a 200°F oven until ready to serve.
Nutritional information per empanada:
Calories 170 (34% from fat) | carb. 23g | pro. 5g | fat 6g
sat. fat 3g | chol. 39mg | sod. 376mg | calc. 40mg | fi ber 2g
SWEET POTATO AND BLACK BEAN EMPANADAS
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