This dish is perfect party food – especially when you make them in these mini versions.
By Carrie King
Empanadas with Pumpkin Seed Salsa
This dish is perfect party food - especially when you make them in these mini versions.
Author: Carrie King
Recipe Type: Side
Serves: 12 empanadas
For the empanada dough
- 1½ cups AP flour, plus more
- ½ cup masa harina
- ⅓ cup canola oil or vegetable oil, plus more
- 2 tsp agave nectar
- 1 tsp salt
For the Charred Poblano Filling
- 4 poblano peppers
- 1 Tbsp creme fraiche
- salt and black pepper
For the Pumpkin Seed Salsa
- 1 cup pumpkin seeds, soaked in water
- 3 garlic cloves, minced
- 2 jalapenos, blackened and minced
- 1 tsp cumin
- 1 cup water, plus more
- 1 large handful cilantro, chopped
- salt and pepper
- In a large mixing bowl, whisk or sift together the flour, salt, baking powder and masa harina.
- Add the oil and agave nectar - mix together well. Gradually add water until it forms a solid ball of dough. Depending on the flour, you might have to add a bit more oil if the dough is cracking and seems too dry.
- Turn onto a lightly floured surface, knead for a minute or two until smooth.
- Wrap in plastic and place in fridge to rest.
Preparing the Peppers
- Turn the oven onto the broil setting.
- On a baking tray lined with foil, lay the poblanos and jalapeños in an even layer.
- Place the tray in the oven, about 4 inches from the broiler. Broil until the peppers have blackened on all sides - rotating every 15 minutes or so.
- Once fully charred, remove from the oven and use the foil to wrap the peppers until they have cooled enough to handle.
- For the poblanos - remove the stems and blackened skins and scrape the seeds away - if you rinse them under the tap, the seeds will come away easily.
- In a food processor, puree the poblanos along with the creme fraiche and a pinch of salt, until smooth. Taste and adjust seasoning. Reserve to the side.
- Remove only the stems from the jalapeños and mince them. Reserve on the side for the pumpkin seed salsa.
Pumpkin Seed Salsa
- Drain the soaked pumpkin seeds.
- In a large frying pan, sauté the minced garlic in the olive oil until fragrant, ~3 minutes.
- Add the pumpkin seeds to the oil and sauté for another 4-5 minutes.
- Season with salt and pepper.
- Transfer the pumpkin seeds and garlic to the bowl of a food processor.
- Add the cumin, chopped jalapenos and water. Puree until smooth, adding more water as necessary.
- Transfer the puree to a bowl and mix well to incorporate the chopped cilantro.
- Set aside.
Stuffing and Baking the Empanadas
- Preheat the oven to 425ºF
- Roll the rested empanada dough into a round that is roughly ⅛ inch thick.
- Use a round cookie or biscuit cutter to cut rounds that are 3-4 inches in diameter.
- Dollop a teaspoon or so of the poblano filling into the center of each round.
- Lightly dampen the edges of each pastry round with water, which will act as a glue.
- Fold the dough in half, over the filling and press the edges down to seal it.
- Use the tip of a fork to create ridges along the semi-circular edge, which also helps to ensure the empanada is sealed.
- On a baking tray lined with parchment, lay two rows of empanadas.
- Place the tray into the oven and bake for around 12-15 minutes, or until golden brown.
- Serve alongside the pumpkin seed salsa.