3 Delicious Recipes from Empanadas by Donna Kelly

If you love the comfort of handheld pies, Donna Kelly’s newest cookbook Empanadas*, released in August, belongs in your kitchen. Known for her approachable recipes on Apron Strings, Kelly shares over 70 ways to fold flavor into every bite, from Venezuelan Mojo Chicken and Mexican Street Corn to indulgent Chocolate Raspberry and Peach Melba treats. With three dough variations (plus an easy tortilla shortcut) and seven sauces to drizzle or dip, this collection celebrates the art of empanadas in both sweet and savory form, perfect for everyday cooking or festive occasions.

And now, enjoy these three delicious recipes from Empanadas:

Indian Chicken Tikka Masala

2 tablespoons high-heat cooking oil

1⁄2 cup diced yellow onion

3 garlic cloves, minced

1 tablespoon grated fresh ginger

2 cups diced cooked chicken

1 (12-ounce) jar tikka masala simmering sauce

Prepared dough recipe of choice (Fried Dough below, a selection of other recipes appear in the book)

Dipping or drizzling sauce of choice (a selection of recipes appear in the book), optional

1. Heat a medium skillet to medium-high heat. Place the oil and onion in the skillet and sauté until the onion is softened. Add the garlic and ginger and cook another minute.
2. Add the chicken and 1 cup of the tikka masala sauce to the skillet. Reserve the remaining sauce for another use. Bring to a simmer and cook for a few minutes, until the liquid is reduced by half.
3. Follow the filling, sealing, and cooking instructions for your dough of choice, and serve with a dipping or drizzling sauce if using.

Greek Isles Spinach and Feta

1 cup orzo pasta

1 tablespoon high-heat cooking oil

4 cups chopped spinach leaves

1⁄3 cup chopped mixed olives, such as kalamata and green olives

1⁄2 cup crumbled feta cheese

1 tablespoon lemon juice

Prepared dough recipe of choice (fried dough recipe below, a selection of other recipes appear in the book)

Dipping or drizzling sauce of choice (a selection of recipes appear in the book), optional

1. In a medium saucepan, bring salted water to a boil. Add the pasta and cook to al dente stage according to directions on package. Drain the pasta and let cool to warm.
2. Heat a medium skillet to medium-high heat. Place the oil and spinach in the skillet and sauté until the spinach is wilted. Turn off the heat and stir in the olives, cheese, and lemon juice. Stir the pasta into the skillet mixture.
3. Follow the filling, sealing, and cooking instructions for your dough of choice, and serve with a dipping or drizzling sauce if using.

Campfire-Free S’mores

1⁄2 cup graham cracker crumbs

1⁄4 cup sugar

2 tablespoons butter, melted

Prepared Baked Empanadas dough recipe (see below)

1 cup mini marshmallows 3 (6-ounce) milk chocolate bars

Dipping or drizzling sauce of choice (a selection of recipes in the book), optional

1. Mix together the graham cracker crumbs and sugar and spread on a plate. Brush the melted butter on the top side of each dough round. Press the buttered side of the dough into the crumb mixture. Turn the dough rounds over.
2. Spread the mini marshmallows on a baking sheet, and broil about 6 inches from heat until they have a little char on them. Remove from oven and let cool to warm. Chop chocolate bars and mix them with charred marshmallows. Place 2 tablespoons of the marshmallow mixture onto each dough round.
3. Follow the sealing and cooking instructions for the baked empanada dough.
4. Serve with a dipping or drizzling sauce if using.

Baked Empanadas

Makes 12 empanadas

2 1⁄3 cups all-purpose flour (or gluten-free baking flour blend)

1 teaspoon salt

1 tablespoon sugar

1 cup cold unsalted butter, cut into cubes (or shortening for a vegan dough)

8 ounces cold cream cheese, cut into cubes (or vegan cream cheese)

1 egg yolk (or 1⁄4 cup oil for vegan empanadas) for brushing empanadas

1. Place the flour, salt, and sugar in a food processor. Turn the food processor on and add the butter, 1 cube at a time. Process until fine crumbs. (If you are not using a food processor, cut butter into flour using a pastry cutter until fine crumbs.) Add the cream cheese cubes and process until the dough begins to clump together. 2. Turn the dough out onto a flat surface. Knead a few times (about 1 minute) until the dough comes together as a smooth dough. Place the dough onto a large sheet of plastic wrap and pat out to a 2-inch-thick disc. Refrigerate for at least 20 minutes and up to overnight.
2. Remove the dough from the refrigerator and, using a light dusting of flour, roll the dough out to a 1⁄4-inch thickness. Cut out 12 (4 1⁄2-inch) circles. Roll out each circle to 6 inches and about 1⁄8-inch thickness.
3. Spoon 3 tablespoons of filling onto each circle. Fold the dough up over the filling, forming a half-moon shape. Crimp edges as desired (see Sealing Empanadas, below). Chill for 20 minutes. Preheat oven to 350 degrees.
4. Place empanadas on a baking sheet lined with parchment paper or a silicone mat. Mix the egg yolk with a little water and brush on tops of the empanadas. Bake for 25 to 30 minutes in the middle of the oven. Serve immediately or turn off oven, prop door open, and keep warm until serving.

Fried Empanadas

Makes 12 empanadas

2 cups all-purpose flour (or gluten-free baking flour blend)

1 1⁄3 cups heavy cream (or coconut milk for a vegan dough)

1 teaspoon salt

1. Stir all ingredients together in a bowl. The dough should come together as a clump, and if needed, add a little more cream. Turn the dough out onto a sheet of plastic wrap. Gather the dough together in a disc that is about 2 inches thick. Wrap the dough with the plastic wrap and refrigerate for at least 20 minutes and up to overnight.
2. Remove the dough from the refrigerator and, using a light dusting of flour, roll out to a 1⁄4-inch thickness. Cut the dough into 12 (4 1⁄2-inch) circles. Roll out each circle to 6 inches and about 1⁄8-inch thickness.
3. Fill each circle with 3 tablespoons of filling. Fold the dough up over the filling, forming a half-moon shape. Crimp edges as desired (see Sealing Empanadas, below).
4. Use a large saucepan half filled with a high-heat cooking oil, or a skillet with about 2 inches of oil. Heat oil to 350 degrees.
5. Place a few empanadas in the oil, being careful not to overlap them or crowd them in the pan. Cook until golden brown, about 2 minutes. Turn the empanadas over and cook the other side until golden brown, another minute. Drain on a baking sheet lined with paper towels. Serve immediately or keep warm in a 300-degree oven until ready to serve.

Sealing Empanadas

Spoon the filling onto the center of the dough circle. Wet half of the dough circle edge. Fold the other side of the dough circle up over the top of the filling, forming a half-moon shape. Lightly press the outside round edge of the empanada dough together. Then follow one of the crimping methods below.

PRESSED CRIMP

Using a fork or the tip of a paring knife, press the outer 1⁄4 inch of the round edge of the empanada. Turn the empanada over and crimp the other round edge in the same way.

TRADITIONAL ROPE CRIMP

Start at one edge of the empanada half-moon shape. Using your thumb and index finger, place your thumb under the empanada dough edge. Twist your thumb upward so that your thumb is on top. Press your thumb down into the dough, forming a bulge at the top of your thumb. Release and repeat this process along the outer edge of the empanada, overlapping a little with each crimp to form a rope shape.

*Recipes excerpted from Empanadas by Donna Kelly. Photographs by Lauren McDuffie. Reprinted by permission of Gibbs Smith Books.