Empanadas are time consuming to make, but are so worth all of your efforts! Since this recipe has multiple steps, I tend to stretch the process out into two days. But don’t let that scare you off! Stay with me now…..
DAY 1, make the dough and the chimichurri sauce and store in the refrigerator overnight.
Day 2, prepare the filling and form the empanadas. Roll dough out to about 8 inches in diameter and 1/8 inch thick.
Line a baking sheet with parchment paper and bake at 350F for 20 minutes.
Now if you have a little extra dough left over, don’t you worry, it won’t go to waste. My girls love it when I make empanadas because they get to decide what goes into the extra dough. Pizza calzones, PB & J, chocolate & PB, or bananas & chocolate! It’s all about being creative in our house!
Oh no you didn’t, oh yes I did! My girls scored with this combo!
- 3 cups whole wheat flour
- ¼ cup plus 2 tablespoons grape seed oil
- ¾ cup water, more as needed
- 2 tablespoons grapeseed olive, reserved for brushing empanadas
- 1 tablespoon paprika, reserved for sprinkling onto empanadas
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 portobello mushroom, chopped
- 1 small eggplant (2 ½ cups), chopped
- 3 garlic cloves, minced
- 2 cups spinach, chopped
- ½ cup dried quinoa
- 2 tablespoons cumin
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 1 (6 ounce) tomato paste
- Chimichurri Sauce
- ¼ cup red wine vinegar
- ½ cup parsley, chopped
- 3 garlic cloves, minced
- 1 ½ teaspoon dried oregano
- 1 teaspoon red pepper flakes
- ½ cup olive oil
- Salt and pepper to taste
- Preheat oven to 350F. Prepare baking sheets with parchment paper and set aside.
- In a medium size bowl, mix together flour and oil. Add water to moisten. Add more water if dough is too dry and crumbly.
- Form into a ball. Knead on a clean surface.
- Wrap dough in plastic wrap and let rest at room temperature or store in the refrigerator over night.
- Rinse quinoa. In a small pot, bring quinoa and 1 cup water to a boil, reduce to a simmer, cover and cook for about 5 to 10 minutes or until the germ pokes out of the seed.
- Remove from heat, strain excess water. Set aside to cool.
- To prepare the filling, heat olive oil in a large sauté pan over medium heat. Add onion. Sauté for a minute. Add red and yellow bell pepper, mushroom, eggplant, and garlic. Cook until tender.
- Remove from heat.
- Stir in spinach and cooked quinoa.
- Mix in cumin, paprika, oregano, and tomato paste. Stir until combined. Filling will be thick.
- While cooling, cut dough into 10 pieces. Roll 1 piece into a 8 inch circle about ⅛ inch thick.
- Add 3 tablespoons filling.
- Fold dough in half and seal around the filling. Trim uneven edges. Seal with a fork.
- Set empanadas onto prepared sheet pans. When ready to bake, lightly brush empanadas with grapeseed oil. Sprinkle with additional paprika to add color.
- Bake for 20 minutes or until golden.
- While empanadas are baking, prepare the chimichurri sauce.
- In a small bowl or food processor, add red wine vinegar, parsley, garlic, oregano, and red pepper flakes.
- Pulse 2 to 3 times. Stir in olive oil. Season with salt and pepper.
- Sauce can be prepared 1 day ahead and stored in the refrigerator.
- Bring to room temperature before serving.