These empanadas have a simple but satisfying vegetarian filling of mashed potatoes and roasted cauliflower. The filling is wrapped up in a special empanada dough which is tender, flaky, rich, and cheesy - more like a cheddar cheese pie crust then traditional empanada dough.Serve these empanadas as appetizers or alongside a bowl of soup. Adding chopped cooked bacon to the filling is very good and makes them a bit more substantial. This is a great way to use up leftover mashed potatoes.
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour, 20 minutes
Yield: About 16-20 small empanadas
- For the empanada dough:
- 2 1/4 cups all purpose flour
- 1/4 cup grated cheddar cheese
- 1/4 cup grated manchego cheese
- 3/4 teaspoons salt
- 12 tablespoons butter
- 1 egg yolk
- 1/3 cup ice water
- For the filling:
- 1 cup mashed potatoes
- 2 cups cauliflower pieces
- 1-2 tablespoons olive oil
- Kosher salt
- 1/2 cup grated cheddar cheese
- 1 egg yolk
- 1 tablespoon milk
- Place the flour, salt and cheeses in the bowl of a food processor. Cut the butter into half-inch pieces and add to the food processor. Pulse mixture in short bursts, until mixture resembles a coarse, pebbly, meal.
- Add the egg yolk and a couple of tablespoons of ice water. Pulse several times. Add more ice water, gradually (adding more than 1/3 cup if needed) and mix in short pulses until dough just starts to come together. Do not over mix. Turn mixture (dough will be crumbly and ragged) out onto a counter, and gather together into two disks. Wrap with plastic wrap and chill for at least an hour.
- Preheat oven to 400 degrees. Place cauliflower pieces on a baking sheet and drizzle them with the olive oil. Sprinkle them with kosher salt. Toss them to mix, and then spread the cauliflower out evenly across the pan. Roast in the oven for 20 minutes or so, turning the pieces over once, until cauliflower in browned in places. Remove from oven and let cool.
- Turn oven temperature to 350 degrees. In a small bowl, mix the egg yolk with 1 tablespoon cream to make an egg wash.
- Roll out one disk of dough on a floured surface, to about 1/4 inch thickness. Cut 4 inch circles of dough and set aside. Re-roll scraps and cut more circles.
- Place about 1 tablespoon of mashed potatoes in the middle of each circle of dough. Add a couple of pieces of the roasted cauliflower, and a sprinkling of grated cheddar cheese on top.
- Brush the edges of the circle lightly with water, then fold circle over filling to form a half-moon shape. Firmly press the edges together to seal. Place the empanada on the counter, and use the tines of a fork to press down on the edges, helping to seal them. Place empanada on a baking sheet. Repeat with remaining dough rounds, cutting more rounds from second half of dough.
- Brush empanadas lightly with egg yolk/cream mixture, and place them in the oven. Bake until they are golden brown and puffed, about 15-20 minutes.