Wednesday, December 12, 2012

BBQ Kale Empanadas

I bought some Gardein BBQ Pulled Shreds a while ago and totally forgot I had them.  My fridge is packed, it's true.  But I'm not a hoarder...I just have a small fridge. :)  I didn't have any buns to pair with the BBQ shreds, so when in doubt, make a quick and dirty crust and fill it with everything under the sun!  I used the same dough recipe from my Filipino Empanada post, but left out the sugar.  It won't be a flaky crust, but it's easy and only involves flour, oil, and water.  Done. 

Makes 6 empanadas
 For the filling:
1 package of Gardein BBQ Shreds (their BBQ riblets would also work too)
1 cup of chopped kale (or your favorite veggies)
  1. Mix the BBQ shreds with the chopped kale in a bowl. Set aside.
For the dough:
1 1/2 cups all-purpose or whole wheat flour
1/3 cup water
1/4 cup canola oil
Soy or almond milk, for brushing
  1. In a bowl, mix the flour, water, and oil together until a dough forms (the dough will feel very oily-- that's ok).
  2. Divide the dough into 6 even balls.
  3. Using your hands, flatten each ball into into circles about 1/4 inch in thickness and place on a baking sheet. (You can also roll each dough ball out using a rolling pin, but the dough is pretty soft and pliable, so this isn't really necessary) 
  1. Preheat oven to 350°F.
  2. Place 1-2 spoonfuls of the BBQ-kale filling on each dough circle.
  3. Fold dough over to form a semi-circle, leaving a small lip on the bottom layer.
  4. Using your index finger, fold the bottom layer over your other index finger to form a rope crimp (or just press the edge down with a fork to seal).
  5. Brush empanadas with soy or almond milk.
  6. Bake for 20-30 minutes, or until golden brown.

Admittedly, hamburger buns would've been waaaaaaaaaay easier.  But look how pretty these are!  Plus, everyone loves empanadas...they're the perfect on-the-go meal.  You can basically make up any filling combo.  How about some food fusion:  samosa empandas?  Emposas?  Ok, now I'm just rambling...

Enjoy! :)