Zucchini Empanada Recipe
Asadero Cheese, Creama, Arugula, Honey-Chipotle, Vinaigrette, Tomatillo Ranch
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Ingredients
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Empanada Dough
Filling
Honey-Chipotle Vinaigrette
Tomatillo Ranch Dressing
Method
Dough Preparation
- 1
Make the Empanada Dough
In a mixing bowl, combine the all-purpose flour, salt, and cold butter. Mix until it resembles coarse crumbs.
- 2
Add the egg and cold water to the mixture, stir until dough forms. Knead lightly on a floured surface until smooth.
- 3
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 4
- 5
Fold in the asadero cheese until evenly distributed.
Dressing Preparation
- 6
Make the Honey-Chipotle Vinaigrette
In a small bowl, whisk together honey, chipotle in adobo, olive oil, apple cider vinegar, and salt to taste.
- 7
Prepare the Tomatillo Ranch Dressing
In a blender, combine tomatillos, sour cream, buttermilk, garlic powder, onion powder, and salt to taste. Blend until smooth.
Assembly and Cooking
- 8
Assemble the Empanadas
Preheat the oven to 375°F (190°C). On a floured surface, roll out the empanada dough to about 1/8 inch thick.
- 9
Cut the dough into circles, about 4 inches in diameter. Place a spoonful of the filling in the center of each circle.
- 10
Fold the dough over the filling to create a half-moon shape and press the edges to seal.
- 11
Place the empanadas on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown.