Zucchini Empanadas with Chipotle-Chocolate Drizzle

*Makes 10 Empanadas*

What you will need:

Empanada Dough:

-Maseca

-Water

Vegetable Filling:

3 medium sized carrots

4 zucchini

1/2 onion

2 yukon gold potatoes

1 cup chicken broth

Meat Filling *optional:

1/4 lb. ground turkey

1 clove garlic, finely chopped

salt and ground pepper (to taste)

Chocolate Drizzle:

6 oz. dark chocolate

1 dried chipotle pepper

To Prepare:

1. Vegetable Filling

-Chop all vegetables into small cubes first peeling carrots and potatoes, keeping chopped onions separate

chopped vegetable filling (carrots, onion, zuchinni, yukon gold potatos)

chopped vegetable filling (carrots, onion, zuchinni, yukon gold potatos)

-Using 2 teaspoons of cooking oil, begin by sautéing onions until soft

-Add in rest of vegetable mixture and cook until all vegetables are soft

Adding in the rest of the veggies, plus chicken broth to finish

Adding in the rest of the veggies, plus chicken broth to finish

-Create well in middle of vegetables and add chicken broth

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-Lower heat and cover vegetable mixture for 10 minutes

-Separate into large bowl and chill in refrigerator until needed for stuffing later

2. Meat Filling *optional

-Using 2 teaspoons cooking oil, add ground turkey, salt, garlic, and pepper into pan

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-Cook all ingredients until juices evaporate from meat (meat will no longer appears pink)

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-Set aside in small bowl and chill in refrigerator until needed for stuffing later

3. Empanada Dough

-Prepare Maseca according to package (usually consisting of adding water and mixing until dough binds together)

Maseca empanada dough

Maseca empanada dough

-Once dough is combined into a ball, separate dough into flat discs on a piece of parchment paper

*Discs should be 1/4″ thick; 5″ in diameter

shaping the empanadas

shaping the empanadas

-In case hands become too dry when shaping, have a bowl of water nearby to help moisten dough (too much water will make dough too sticky)

-If filling is not completely cool in fridge, cover discs with damp paper towel to prevent drying until ready for stuffing

4. Stuffing the Empanadas

-Take 1 tablespoon of vegetable (and meat mixture if prepared) and layer onto 1/2 of dough disc

-Fold dough disc in half, careful not to tear the dough (easiest to do it when holding in your hands)

half folding before pressing

half folding before pressing

half folding before pressing

half folding before pressing

-Press open sides of empanada shut with fingertips, creating a small “ruffle” around the edge

All pressed shut and ready to go into the oil to fry!

All pressed shut and ready to go into the oil to fry!

-Fix any tears or holes throughout and set aside for frying

5. Frying

-Fill the bottom of frying pot with 1/2″ of cooking oil and turn to high heat

-Test the heat of the oil by placing a small amount of dough into it; once dough immediately begins to cook the oil is ready for frying

-Carefully place first Empanada into hot oil and cook until golden brown on each side (about 5 to 6 minutes including flipping)

Into the hot oil

Into the hot oil

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Finally golden brown!

Finally golden brown!

-Remove cooked Empanada from oil, placing onto plate covered with paper towel to drain excess oil

Draining the excess oil on a paper towel

Draining the excess oil on a paper towel

-Continue cooking Empanadas until finished with batch then move onto chocolate drizzle

6. Chipotle-Chocolate Drizzle

-In a coffee grinder, pulverize dried chipotle pepper until a fine powder

pulverizing chipotle peppers in the coffee grinder to add powder to the chocolate

pulverizing chipotle peppers in the coffee grinder to add powder to the chocolate

-In a double boiler, melt dark chocolate chunks until smooth (if chocolate becomes too gritty, add a small amount of milk)

dark chocolate chunks in double boiler

dark chocolate chunks in double boiler

melting chocolate until smooth

melting chocolate until smooth

-Once chocolate is smooth, remove from heat and add 3/4 teaspoons of powdered chipotle pepper and mix thoroughly until well combined (can add more depending on level of heat desired)

-Arrange cooked Empanadas on large dish and using a spoon, drizzle as much chocolate as desired over top of the Empanadas

chipotle-chocolate drizzle!

chipotle-chocolate drizzle!

-Cut in half and enjoy!

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*when making them myself I found that the all vegetable ones were more popular but I welcome you to try both!

Please respond how this recipe worked for you if you try it at home!

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One thought on “Zucchini Empanadas with Chipotle-Chocolate Drizzle

  1. Pingback: A Classroom Challenge | One Bite at a Time

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