Walnut and Roasted Beet Empanadas (Also, Hi)
Been a while. I'm posting this exclusively for the purpose of remembering what I made last night so I can make it again. But not on a weeknight - this was way too involved for that, what with two small and hungry children clawing at my ankles.
At least the results were fantastic - Child Unit 1 spontaneously said thank you and that it was delicious! They're empanada-like, but I'm pretty damn white so it's likely I missed something vital. Apologies on that front.
I was going to take a picture, but it didn't end up very photogenic. I didn't bother with the egg wash, so the pastry looked pretty blah, and the cream sauce looked exactly like the "grey stuff" from Beauty and the Beast. Shocking that Child Unit 2 didn't want a bite of it to tide him over.
Walnut and Roasted Beet Empanadas*
2 extra large beets (like seriously, huge), cubed
1/2 c. walnuts, chopped
2 T. olive oil
1/4 c. onion, chopped
Greens from the beets, washed and sliced
4 oz cream cheese, cubed
1/2 c. Greek yogurt
1 tsp. Penzey's Mural of Flavor
Sea salt
1 egg, beaten
4 oz feta
Crust
2 c. flour
2/3 c. butter, cubed
1/4 tsp. salt
1/4 c. cold water
In a greased 9x13, toss the beets, walnuts, and onion in olive oil. Bake at 375 for 30 minutes, stirring every 10 minutes.
Combine all crust ingredients but water in food processor. Pulse until the mixture resembles crumbs. While the processor is running, add water all at once; continue to process until mixture clumps together. Remove dough and set aside.
Toss the sliced greens into the food processor and give them a good spin. The pieces should be fairly small. Add in the cream cheese, yogurt, Mural of Flavor, and sea salt. Process until well mixed, taking a spatula to the sides occasionally.
Line two cookie sheets with parchment paper. Split the dough into six balls and roll each into a circle about 8 inches in diameter, 1/8 inch thick. Place on cookie sheets. On half of each circle spread 4 tsp cream cheese spread, about 3 Tbsp beet mixture, and 1 Tbsp feta, leaving about 1 inch of bare dough at the edge.
Dampen this edge slightly with water (I used my fingers), then fold the other half of the dough over the top. Crimp edges together with a fork. Using a pastry brush, brush egg on each pastry. Cut two 1-inch slits in each pastry to allow it to vent. Bake at 375 for 12-15 minutes or until golden.
*Disclaimer: I don't measure anything when I cook; spice measurements are my best guesses. Individual results may vary. Be sure to taste as you go. The key to getting them to look nice is to not overstuff them, so err on the side of less filling.
At least the results were fantastic - Child Unit 1 spontaneously said thank you and that it was delicious! They're empanada-like, but I'm pretty damn white so it's likely I missed something vital. Apologies on that front.
I was going to take a picture, but it didn't end up very photogenic. I didn't bother with the egg wash, so the pastry looked pretty blah, and the cream sauce looked exactly like the "grey stuff" from Beauty and the Beast. Shocking that Child Unit 2 didn't want a bite of it to tide him over.
 |
| Mmm, grey stuff. |
Walnut and Roasted Beet Empanadas*
2 extra large beets (like seriously, huge), cubed
1/2 c. walnuts, chopped
2 T. olive oil
1/4 c. onion, chopped
Greens from the beets, washed and sliced
4 oz cream cheese, cubed
1/2 c. Greek yogurt
1 tsp. Penzey's Mural of Flavor
Sea salt
1 egg, beaten
4 oz feta
Crust
2 c. flour
2/3 c. butter, cubed
1/4 tsp. salt
1/4 c. cold water
In a greased 9x13, toss the beets, walnuts, and onion in olive oil. Bake at 375 for 30 minutes, stirring every 10 minutes.
Combine all crust ingredients but water in food processor. Pulse until the mixture resembles crumbs. While the processor is running, add water all at once; continue to process until mixture clumps together. Remove dough and set aside.
Toss the sliced greens into the food processor and give them a good spin. The pieces should be fairly small. Add in the cream cheese, yogurt, Mural of Flavor, and sea salt. Process until well mixed, taking a spatula to the sides occasionally.
Line two cookie sheets with parchment paper. Split the dough into six balls and roll each into a circle about 8 inches in diameter, 1/8 inch thick. Place on cookie sheets. On half of each circle spread 4 tsp cream cheese spread, about 3 Tbsp beet mixture, and 1 Tbsp feta, leaving about 1 inch of bare dough at the edge.
Dampen this edge slightly with water (I used my fingers), then fold the other half of the dough over the top. Crimp edges together with a fork. Using a pastry brush, brush egg on each pastry. Cut two 1-inch slits in each pastry to allow it to vent. Bake at 375 for 12-15 minutes or until golden.
*Disclaimer: I don't measure anything when I cook; spice measurements are my best guesses. Individual results may vary. Be sure to taste as you go. The key to getting them to look nice is to not overstuff them, so err on the side of less filling.
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