In collaboration with a good friend of mine, Mikko Tamarra of ConMiTaco we put together a recipe for you to all try. This vegetable empanada is a feature dish in his future pop-up events and makes a great light snack for sharing. Follow his Instagram account @ConMiTaco for all of his future events! My signature chicharrons will also be featured in the menu!
Vegetable Empanada (makes 10)
For the Empanada dough:
(Note: for the best results, look for PAN brand corn meal. You can find it in your local Latin grocery store!)
2 ½ cups hot water
2 cups PAN white corn meal
1 tsp salt
For the filling:
4 potatoes, boiled and mashed
1/2 onion, diced
1/2 lb mushrooms, cooked and chopped
1 clove garlic, diced
1 cup grated cheese
Salt and pepper to taste
4 cups of oil for frying
- Prepare all the ingredients and let cool. Combine. Begin heating oil over medium heat, to approximately 180°C. (Note: make sure ingredients are cool before adding the cheese)
- For the dough, combine the salt and corn meal. Slowly whisk the water into the meal and mix until it becomes a smooth dough. Trying balling the dough and pressing it flat. If the edges crack, the dough is too dry and add a little more water.
- Separate the dough into 10 equal parts and roll into balls.
- In between two sheets of saran wrap, roll out the dough into flat circles.
- Fill each circle with about 2 tbsp of filling and fold in half. Seal the edges by pinching them and/or using a fork.
- Fry a few at a time until the empanadas are a golden brown. Remove from oil and place on a paper towel-lined plate to drain off the excess oil.
- Serve with a side of fresh salsa (included below) and enjoy!
Blend the following ingredients:
2pcs Ripe Roma tomatoes
Quarter White Onion
Cilantro (to your personal liking)
Juice of 1 lime