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Eggplant Picadillo (Empanadas)
Oct. 15th, 2020 10:25 pmMy other eggplant party recipe, which came out fantastic.
Eggplant Picadillo Empanadas
based on a variety of recipes on the internet, including:
https://wandererunderthesun.wordpress.com/2013/03/14/eggplant-picadillo/
http://eatlikeayogi.com/vegan-picadillo/
https://www.recipenova.com/2018/07/cuban-beef-picadillo-picadillo-alvarez.html
https://www.laylita.com/recipes/how-to-make-empanada-dough/
1 onion
6 cloves garlic
1# eggplant (one large)
1 red bell pepper
1/2 cup raisins
1/2 cup green olives (used pre-pitted castlevestrano). Get something packed in brine.
2 Tbsp capers (only had about 1/2 that left, added a few extra olives to make up the difference)
3 bay leaves
2 tsp ground cumin
1/8 tsp cinnamon
1 tsp smoked paprika
1/4 tsp black pepper
1/4 cup tomato paste (used reconstituted tomato powder)
dash allspice + nutmeg
1 Tbsp fresh oregano
1/2 cup vegetable stock
olive oil
Sautee onions, garlic in olive oil until soft. Add spices, eggplant, and bell pepper, continue to sautee. Add remaining ingredients and simmer until soft and flavors melded (was probably ~40min). Remove bay leaves. Hit with some extra brine ~2 Tbsp from the olives or capers at the end. Check for salt levels; broth + brine + salty ingredients was enough salt in my case.
This will make more than you need for the amount of dough below.
Empanada dough
3 cups AP flour
12 Tbsp/6 oz salted butter (1 1/2 sticks)
1/4-1/2 cup cold water or milk
2 eggs (one for dough, one for wash)
Cut butter into flour (food processor fine). Add one beaten egg and drizzle water in until it is clumping but not entirely together (as you would with pie crust). Chill before rolling out. Makes 12-15 medium empanadas. (The better you are at rolling thin and working with thin dough, the more filling you can get in; the later ones in my batch were much nicer. But the sad-looking ones still tasted great.) Brush with beaten egg + a little water, prick with a fork, and bake at 375 for 20-25 minutes or until golden brown all over.
Serve with chimichurri (cilantro, parsley, lime juice, olive oil, salt).
Eggplant Picadillo Empanadas
based on a variety of recipes on the internet, including:
https://wandererunderthesun.wordpress.com/2013/03/14/eggplant-picadillo/
http://eatlikeayogi.com/vegan-picadillo/
https://www.recipenova.com/2018/07/cuban-beef-picadillo-picadillo-alvarez.html
https://www.laylita.com/recipes/how-to-make-empanada-dough/
1 onion
6 cloves garlic
1# eggplant (one large)
1 red bell pepper
1/2 cup raisins
1/2 cup green olives (used pre-pitted castlevestrano). Get something packed in brine.
2 Tbsp capers (only had about 1/2 that left, added a few extra olives to make up the difference)
3 bay leaves
2 tsp ground cumin
1/8 tsp cinnamon
1 tsp smoked paprika
1/4 tsp black pepper
1/4 cup tomato paste (used reconstituted tomato powder)
dash allspice + nutmeg
1 Tbsp fresh oregano
1/2 cup vegetable stock
olive oil
Sautee onions, garlic in olive oil until soft. Add spices, eggplant, and bell pepper, continue to sautee. Add remaining ingredients and simmer until soft and flavors melded (was probably ~40min). Remove bay leaves. Hit with some extra brine ~2 Tbsp from the olives or capers at the end. Check for salt levels; broth + brine + salty ingredients was enough salt in my case.
This will make more than you need for the amount of dough below.
Empanada dough
3 cups AP flour
12 Tbsp/6 oz salted butter (1 1/2 sticks)
1/4-1/2 cup cold water or milk
2 eggs (one for dough, one for wash)
Cut butter into flour (food processor fine). Add one beaten egg and drizzle water in until it is clumping but not entirely together (as you would with pie crust). Chill before rolling out. Makes 12-15 medium empanadas. (The better you are at rolling thin and working with thin dough, the more filling you can get in; the later ones in my batch were much nicer. But the sad-looking ones still tasted great.) Brush with beaten egg + a little water, prick with a fork, and bake at 375 for 20-25 minutes or until golden brown all over.
Serve with chimichurri (cilantro, parsley, lime juice, olive oil, salt).