An Argentine Dinner
I lived in Argentina for 6 months teaching English and not a day goes by that i dont extraordinarily miss being there. I love travelling and meeting new people and (most) Argentines are so warm and kind. Plus the weather was great and the scenery even better!
Empanadas were made everywhere! They can even be bought at gas stations! The most popular varieties were beef, chicken, and ham and cheese. I of course could eat none of those flavors but one of the other teachers would make them with chopped apples and it became a delicious apple turnover.
I bought Veganomicon soon after getting back to the states and when i saw the recipie from black bean empanadas i knew that i would have to make them. Two years later i have made many many different versions of empanadas but i love using their crust recipe. This is basically like a Hot Pocket and so you can stick your favorite ingredients inside. One family favorite is tomato lentil which is great with fresh tomatoes and basil straight from the garden!
Pinto Bean Empanadas
- 2 cups flour (i used 1/2 cup bread, 1 1/2 cup whole wheat)
- 1/4 cup cornmeal (i was all out so i just used whole wheat)
- 2 tbsp sugar
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 cup oil (or vegan margarine if you have it)
- 1/2-3/4 cup cold water
- 2 tsp apple cider vinegar
I also added some spices to the dough to give it more flavor
- 1 tbsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp ground pepper
I was on the phone with my best friend back home and so i slacked on taking pictures of the dough, i’m just happy i didnt mess up the ingredients while i was talking lol.
Combine the flour, cornmeal, sugar, salt and baking powder in a large bowl. Add in the oil/margarine in about 3 batches and quickly cut into the dough until evenly combined. Mix the vinegar and water (i only needed 1/2 cup) and then pour into the flour/oil mixture, and use a fork or your hands to make a ball. Put the dough ball in between two sheets of waxed paper and roll into a rectangle and place in the fridge. Dont roll it too thin or it will tear when you are assembling the empanadas. Then place the dough in the fridge for 1 hour. While you are waiting you can make the filling
Since my boyfriend’s mom is awesome and makes the most amazing beans and then gives me tons of containers of it, i decided to use that for my filling and simply added some diced onion and jalapenos (reason #10829582393 that i should go back to Argentina ASAP: i almost spelled jalapenos with a “h”!!!! oh. sad. day.) But if you have the time and the ingrediens you should defintiely give the Veganomican filling a try since its pretty tasty! Otherwise improvise your own with whatever you have on hand.
- about 2 cups of beans
- 1/2 cup diced onion
- 1/4 cup salsa
- 1 tbsp diced jalapenos
Put the beans in a bowl.
Add the onion, jalapenos, and salsa and mix till evenly blended. I had to stop myself from eating it straight out of the bowl or i would not have had any filling left lol
Since that only took about 5 minutes and you have another 55 minutes left, go hang out for awhile, paint your nails, walk the dog, or just take a nap:)
Then after an hour has passed, preheat your oven to 400 degrees. Take the dough out the the fridge and roll into a bigger rectagle and cut it in half and place one half back in the fridge. This allows your dough to stay chill and chilled dough is happy dough!
I dont know why its so blurry, my camera was being temperamental:(
This is as thin as the dough should be.
Get a large circular object (i used i really wide glass) and cut the dough into circles. When you cut as many circles out as you can, combine all the scraps and roll out and put it back in the fridge and take out the other dough rectangle and start cutting circles. Continue this process until all the dough is used.
Like my flour container? lol i have so many old protein tubs and i hate having flour in bags so voila. Anyway flour your surface and roll the circle till its only about 1/8 inch thick.
Place 2 tsp of filling on one half, leaving space near the edge.
Flip the other side over and pinch the dough together.
Alright now to make sure it stays sealed, fold over a corner of the dough and then pinch and continue all the way around.
Next fork it!
Arrange your lovely creations on a baking tray and place in the oven for 25-30 minutes.
If some of them rip it will still taste great:)
While you are waiting, make some guacamole cause they are great together! This is a super improv recipe since i was all out of cilantro. Plus i wanted it to have a creamier more avocado taste to combat the heat from the jalapenos.
Cut an avacado in half and place one half in a container in the fridge and scoop the other half into a bowl.
Ooops once again i was distracted and forgot to take pics, but add diced onions, a liberal dousing of lemon juice, a ton of garlic powder (i was all out of garlic cloves) and salt and pepper all to your taste.
YUM!!!!!!!!!!!! Now take the empanadas out of the oven and devour!!!!!! But first a few pics:)
After devouring those two i went and got another one to help me finsh off the guac:):):) It was a delicious dinner and then i got sad looking at pics from Argentina:(:( SOMEDAY ill go back!!
Have you travelled outside of your own country before??
If so, where’d ya go and would you go back??