Pizza Empanadas (Eggless) / #BreadBakers

 Tender flaky crust surrounding a hearty savoury stuffing of choice, Empanadas are pockets of                                                                                deliciousness. 

My favourite corner in the homestead is the small balcony tucked under the pear tree. It overlooks the orchard and the adjoining forest. We often spot White-throated laughing thrushes removing the dead leaves from the ground and feeding on the insects hidden underneath. Sometimes the majestic Blue Magpies perch on the branches of the trees letting out raucous calls.

 And to watch a pair of Yellow-throated Pine martens galloping in the fields and frolicking around is a feast for the eyes.

Sometimes, friendly talks are exchanged with the villagers returning from the forest with their cattle. And if someone passes by around tea time, sharing a cup of tea with some snacks is a ritual. Yesterday, we baked Pizza Empanadas.

Empanadas (which mean “to wrap in bread” in  Spanish ) are a Spanish or Latin –American savoury pastries filled with a variety of ingredients that are baked or fried. Empanadas are usually shaped in half-moons. Tender flaky crust with a delicious filling makes them a  delectable treat.

Empanada dough is pretty easy to make. Though the traditional recipe has egg, I made the dough without egg. The dough does not need to be overworked and requires minimal kneading. Empanadas have become our favourite snacks. They are so versatile and you can be as creative as you want with the fillings.

 I made two batches of empanadas. First with whole wheat flour. It was earthy, rustic and filling. It made a light meal with soup.

Second, with all-purpose flour. It was delicate and flaky, a pleasure to bite into.

Tangy pizza sauce, melted cheese, mushrooms and flaky crust, it is divine!

The homemade chunky pizza sauce was made beforehand and it was quick to assemble empanadas. In fact, if you may prepare the dough a day in advance and it becomes a breeze to assemble these. 

To seal the edges, I used all three techniques. Sealed the edges with a fork, cut the edges with a serrated edged cutter and also twisted the edges with hands.

Make sure that the circles that you roll are not very thin else it may burst open while baking. Do not add too much filling. Overstuffed empanadas may leak while baking. Leave enough space around the edges while sealing so that the edges don’t open up while baking.

Pizza Empanadas (Eggless) 

Ingredients

Dough

• 2 cups all-purpose flour or 1 ¾ cup whole wheat flour
• 1 stick ( ½ cup ) cold butter cubed
• ¾ -1 cup cold water
• ¾ teaspoon salt
• 1 tablespoon unrefined sugar (powdered)

Stuffing

• 1 cup chunky pizza sauce
• 3-4 cubes grated cheddar cheese
• 100 grams grated mozzarella cheese
• Sauteed mushrooms
• 2-3 teaspoons Italian seasoning

Others

• 2-3 tablespoons water to seal the edges
• A fork to press the edges

Instructions

1. Take flour in a deep bowl. Add salt and sugar and mix well. Add cubed butter and rub with your fingers until you get a sandy textured mixture.
2. Add cold water bit by bit and knead lightly to get the mixture together into a dough. Do not knead the dough too much. Just get it together.
3. Wrap dough in a cling film and chill in the refrigerator for 30 minutes.
4. While the dough is chilling, arrange all the ingredients for stuffing on the counter by placing the bowls of cheese, pizza sauce, sauteed mushrooms, seasoning, rolling pin, a fork and a bowl with some water.
5. Preheat oven to 350 degrees C. Line two baking sheets with parchment paper.
6. Divide the dough into two parts. Wrap one half and keep it back into the fridge while working on the first half.
7. Divide the first half into 7-8 small pieces.
8. Dust your work surface with flour and put one of the eight pieces on it. Lightly dust the top of the dough with flour and roll out into a round of about 4 inches in diameter.
9. Place about two heaping teaspoons of pizza sauce, two teaspoons of mozzarella cheese, 1 teaspoon of cheddar cheese, mushrooms and ¼ teaspoon of the spice mix. Use your finger to wet the bottom edge of the dough with water then carefully pull the top edge of the dough over the filling and down to the bottom edge, making sure that no cheese or filling gets in the seal of the edges. Press down to make the edges stick together.
10. Use a fork to seal the edges or, use a serrated edged cutter wheel to cut the edges. Alternately, you can also fold the edges.
11. Repeat until all the pieces are used. Arrange on a baking tray. Brush with an egg wash (optional). Bake for 20-25 minutes.
12. Serve hot.

 

 

 Linking to #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. We take turns hosting each month and choosing the theme/ingredient.

This month, the Bread Bakers are baking all kinds of pizzas. Our host for the month Karen wanted us to get creative with pizzas. Remember to check out her blog Karen's Kitchen Stories for amazing bakes. 

Here are the pizza-themed bakes for the month

• Aglio e Olio Pizza from The Wimpy Vegetarian
• Barley Flour Vegetarian Pizza from Cook with Renu
• Breakfast Biscuit Pizza from A Day in the Life on the Farm
• Deep Dish Hawaiian Pizza from Making Miracles
• Dessert Apple Pizza from Magical Ingredients
• Grilled Fruit Pizza from A Messy Kitchen
• Jerk Chicken Sausage Pizza from Passion Kneaded
• Langallo (Hungarian Pizza) from Palatable Pastime
• No-Knead Thin Crust Margherita Pizza from Sneha's Recipe
• Pizza Empenadas from Ambrosia
• Quattro Stagioni Sourdough Pizza from Food Lust People Love
• Sourdough Pizza from Zesty South Indian Kitchen
• Valentine's Hearts from Culinary Adventures with Camilla