Empanadas

Dough
2 cups unbleached white flour
1 teaspoon baking powder
½ teaspoon sea salt
½ cup olive oil
¼–½ cup cold water (as needed)

Filling
olive oil
½ onion, minced
½ cup walnuts, chopped
1 jalapeño, de-seeded and minced
1 teaspoon cumin

1½ cup cooked chickpeas
½ cup cream
½ teaspoon salt


Prepare dough by mixing ingredients, add olive oil slowly, and only add enough water to form a ball. Let rest for 20-30 minutes in plastic wrap.

Sauté onion, walnuts,  jalapeño, and cumin in olive oil for 5 minutes. Place in food processor with rest of ingredients and purée until quite smooth.

Divide dough in 8 parts and roll out into circles. Place blobs of filling on each circle and close the circle to form a crescent. Bake in preheated 425℉ oven for 20-25 minutes.

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