EASY BAKED EMPANADAS

While I love a classic fried empanada, baked empanada has its advantages. If you're looking for a healthy empanada dough with no butter, this vegan-friendly, easier, quicker, lighter alternative calls for oil instead, and it can be combined with any sweet or savory fillings.

– ¼ cup vegetable oil – 2 cup all-purpose flour, a bit more may be needed – 1 teaspoon salt – 1 teaspoon baking soda – ½ cup milk (whole or skim), a bit more may be needed (see notes) – 1 egg yolk, whisked

Ingredients:

Potato Casserole – 2 pound potato, [0.9 kg], peeled – 1½ teaspoon salt, divided – 1 cup milk (whole or skim) – ¼ cup salted butter – 1 tablespoon garlic powder – 1 tablespoon parsley, chopped finely – 2 egg yolk, (optional) – 2½ cups grated mozzarella, or Cheddar cheese, or both

Ingredients:

Step 1:

In a mixing bowl mix flour, salt, and baking soda. Add ¼ cup of oil and ¼ cup of milk. Mix until all the ingredients are well incorporated. Knead lightly until the dough is smooth and elastic (about a minute). If the dough is too dry add more milk by teaspoons. If the dough is too shaggy add more flour by the tablespoons. It's best if the dough is just a bit on the dry side. Wrap in plastic film and let it rest at room temperature for an hour.

Step 2:

Remove dough from the film and divide the ball into halves, then again until you have 16 balls. Roll out a ball with a rolling pin until it is about 3/32" thick (about 2 mm). Add a tablespoon of the filling in the center and fold over. Cut into a half-disk (3.5" diameter) with a cup or whatever you have. Remove the excess dough. Press the edges with a fork and place it on a greased baking tray. Repeat with the rest of the dough.

Step 3:

What to do with the leftover dough? Use cookie cutters to cut leaves, flowers, or whatever is appropriate for the occasion. Place them on the empanada after you brush them with the egg, then brush the decoration with egg too. Also super helpful to cover small holes in the pasties if they occur during the process.

Step 4:

Remove from the oven and cool for a couple of minutes on a wire rack.Brush the empanadas with the egg wash, and bake in preheated oven at 450 °F [235 °C] for 15-20 minutes, or until they are golden brown.

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