gastronome
Empanadas w/ Greens & Olives

I haven't actually made these for awhile, but I post the recipe because they were excellent and serve as proof of my highest cookbook recommendation--Deborah Madison's "Vegetarian Cooking for Everyone." Such a good book. The dough recipe is hers, too, and I've included it below.

Empanadas with Greens and Olives

1 recipe Galette Dough or Yeasted Tart Dough (I chose the tart dough with oil to reduce the sat. fat component.)
2 t. sweet paprika
10 c. mixed greens, such as beet greens, chard, spinach, kale
2 T. olive oil
1 small onion, finely diced
2 garlic cloves, chopped
2 bay leaves
1/4 c. chopped parsley
1/4 t. red pepper flakes (or to taste)
1/2 c. pitted olives, such as kalamata
1/2 c. grated provolone
1 beaten egg
Salt and pepper

Make the dough, adding the paprika to the flour. Divide it into 12 pieces and roll each into a 3-4 inch circle. Set on a sheet pan and refrigerate. Preheat oven to 375 deg F.

Wash greens, but don't dry them. Heat oil in wide skillet over fairly high heat. Saute the onion with the garlic, bay leaves, parsley, and pepper flakes until the onion begins to color a little, about 4 minutes. Add greens and cook until they're tender, 8-12 minutes, turning them with tongs as they cook. If there's a lot of moisture when they're done, press it out with the back of a spoon. Finely chop greens, then mix them with olives, cheese, and half of the egg. Season to taste with s&p.

Place 1 1/2 T. filling on the lower half of each dough circle, then fold the pastry over and seal edges. Brush with the remaining egg. Bake for 20 minutes or until nicely browned. Serve warm or at room temperature.

Yeasted Tart Dough with Olive Oil

2 t. active dry yeast
1/2 t. sugar
1/2 c. warm water
3 T. olive oil
1 egg, lightly beaten
3/8 t. salt (what's with this weird fraction? frrrrreak)
1 3/4 c. flour, as needed

Dissolve yeast and sugar in warm water in a medium bowl and let stand until bubbly, about 10 minutes. Add oil, egg, and salt, then stir in flour. When the dough is too stiff to work with a spoon, turn onto counter and knead until smooth and elastic, about 4 minutes. Add more flour if necessary to keep it from sticking. Set the dough in an oiled bowl, turn to coat, cover with towel, and let rise until doubled in bulk, 45 minutes to an hour. Turn dough out. (For individual tarts, divide dough, shape into balls, and let rest under a towel for 15 minutes before rolling them out.)

(Deborah Madison adds to this that if you don't eat eggs, you can add an additional 3 T. water with 1 T. oil. But if you don't eat eggs or cheese, you won't be able to make the filling anyway.)

Posted by leek on May 11, 2005 | TrackBack
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