Food & Drink

Broccoli, Egg, and Cheddar Empanadas

From the author:

Every culture has some version of dough stuffed with tasty filling—it’s a perfect combination. So empanadas, dumplings, pierogi, and calzones in one book isn’t that crazy—right? My friend Barb felt the same way, so I created this recipe for her. The cornmeal isn’t traditional in empanadas—I just like the extra crunch it gives. You can substitute more flour for the cornmeal if you like.

Broccoli, Egg, and Cheddar Empanadas

makes 12 empanadas
$0.60 / empanada, $7.20 total

INGREDIENTS

oil or butter, for the baking sheet

For the dough:

¼ cup (½ stick) butter
2 cups all-purpose or whole-wheat flour, plus more for rolling the dough
½ cup cornmeal
½ teaspoon salt
1 egg
½ cup cold water

For the filling:

4 cups chopped broccoli, florets and stems
8 eggs
2 cloves garlic, finely chopped
½ teaspoon chile flakes
salt and pepper, to taste
1 cup grated sharp Cheddar cheese

INSTRUCTIONS

Preheat the oven to 400°F. Lightly oil or butter 2 baking sheets.
Make the dough: Place the ¼ cup butter in the freezer for 10 minutes. Meanwhile, mix the flour, cornmeal, and salt in a large bowl. Grate the cold butter directly into the flour mixture. Use clean hands to squish the butter gently into the flour until it looks like breadcrumbs.
Make a crater in the flour mixture. Crack 1 egg into it and pour in the cold water. Mix with your hands until the dough comes together into a smooth ball. If you’re using whole-wheat flour and the dough seems dry, add another tablespoon of water. Wrap the ball of dough in plastic or cover it with a moist towel.
Make the filling: Place a large pan over medium heat and add the broccoli and 1 cup water. Cover it with a lid and cook until the water is gone and the broccoli is tender, 5 to 7 minutes.
Meanwhile, crack the 8 eggs into a bowl. Add the garlic, chile flakes, salt, and pepper, and beat lightly to combine.
Once the broccoli is tender, pour the eggs into the pan with the broccoli and stir until the eggs are just scrambled, about 2 minutes. Turn off the heat, add the cheese, and stir again.
Dust a clean countertop lightly with flour. Unwrap the dough and divide it into 12 equal pieces. Roll each piece into a ball with your hands, then use a rolling pin to flatten each ball into a thin circle, a little bigger than a coaster. Place some filling—about a heaping ⅓ cup—on one side of the circle, then fold over the other side to form a half-moon. Pinch the edges together and place the empanada on the prepared baking sheet. Repeat!
Bake until the empanadas turn golden brown, about 20 minutes. Cool for 10 minutes before serving.

NOTE

If you own a pastry brush, an egg wash will make the empanadas shinier. Since it only affects appearance, this step is optional. To make the egg wash, beat an egg with a fork in a small bowl, then brush the tops of the empanadas.

Good and Cheap
by Leanne Brown

A cookbook filled with delicious, healthful recipes created for everyone on a tight budget—and with a strong charitable component: With every copy of Good and Cheap purchased, a second copy will be given to a person or family in need.

Along with amazing recipes, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices that will change lives for the better.