Ever since a trip to Argentina I’ve had a slight obsession with empanadas. They can be the perfect on-the-go snack when short on time (or late for work), you can fill them with anything you want, and they’re not difficult to make. With that being said, this is not the easiest empanada recipe I’ve ever done, but it does produce a tasty turnover. Also, this is originally a vegetarian curry recipe, omit the chicken if you want to keep these bad boys veggie. With all Indian recipes, I recommend grinding your own spices whenever possible. Makes 24 empanadas.
1 Tbsp Ground Coriander
1 Tbsp Ground Cumin
1 Tbsp Ground Chili Powder (Hot Indian variety, adjust to your own level of picante!)
3 Garlic Cloves, minced
1 Large Onion, chopped
2 Medium Carrots, chopped
1 Large Potato, chopped
1 Pound Pumpkin, chopped (or about the same quantity as the carrots)
1 Can Chickpeas, drained
1 Pound Chicken Breast (Boneless/Skinless), diced
2 Packages Empanada Wrappers (if you want to make your own, google a recipe, I’ve done it before, and it wasn’t worth the effort)
In a large pot (or dutch oven) heat enough Vegetable oil to almost coat the bottom of the pan. Add the chopped onions and cook over medium heat until they start to brown. Add the garlic, cumin, coriander, and chili powder and stir for a minute until very fragrant. Add the diced chicken, when it starts to lightly brown add the carrots, potatoes, and pumpkin. Stir for another few minutes, add the chickpeas and enough water to almost cover the mixture. Reduce heat and allow to simmer covered until the carrots/potatoes/pumpkin soften (~10 min) then remove the lid and simmer until the liquid has reduced down (~10 min). Add salt to taste. You now have a nice curry that can be served right away. If you have true grit, you will wait for it to cool and assemble the empanadas.
There are many ways to assemble empanadas. I use store bought wrappers that have little plastic separators. These make it easy to handle and shape the empanada without touching the actual wrapper. The longer the wrappers are out of the fridge the more difficult they become to work with. It’s nice to have a little assembly line to crank them out fast. I also seal the edges with a fork (on both sides!). Pre-heat the oven to 400 F and oil a baking sheet (I use a non-stick cooking spray). Bake until golden brown (turn empanadas over half way through ~15min). Enjoy.