Empanada Con Relleno De Quinoa

Empanada Con Relleno De Quinoa

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My husband inspired me to make this empanada. He prefers not to eat meat and he really likes quinoa, so I made this for him. I like them with  chimichurri sauce or peanut sauce on it. The quinoa grains on top add a crispiness to the empanadas.

Serves 20 empanadas

Dough

Ingredients

3 cups flour

1/2 cup shortening

1/4 tsp salt

1 egg yolk

1 cup warm milk ( or warm water)

Preparation:

In a food processor mix the flour with the salt.

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Add the shortening and pulse until the flour looks like sand.

Add the egg yolk and slowly add the milk until the dough is soft. Put the dough on the table  and work with your hands until dough is soft but not wet. Divide the dough in 5 portion and wrap them in plastic. Set them aside for 1 hour.

Filling

Ingredients

1 1/2  cup cooked quinoa

1 cup diced onion (small)

1 cup chopped green onion

2 cups grated monterrey jack cheese ( if you can get queso fresco used that)

2 tbsp olive oil

1/4 tsp cumin

1 tbsp paprika

1 tsp garlic

1/4  tsp cayenne pepper (optional if you like a little bit spicy)

1/2 tsp salt

1/4 cup broth or water

Preparation

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Heat the olive oil on a pan. Add the onion and garlic. Cook them for 5 min.

Add the paprika, cumin, salt and oregano. Cook  for another 3 min.

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Add the broth and cook until onions are soft. Let it cool.

Add the cooked quinoa green onions and the cheese. Set aside

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Divide each ball of dough in 4 pieces for a total of 20 little balls.

Cover them with plastic and let it rest for 5 min.

Preheat the oven to 400 F

Work one empanada at a time.

Roll one ball at a time into a flat round oval.

Put the filling on one far side of the rolled dough, around 1 tbsp.

Close the empanada by folding the empty half over the filling.

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Place the empanadas on a baking sheet that is covered with parchment paper.

Whisk the other egg and, using a brush, paint each empanada with the whisked egg. Make sure you brush the entire empanada.

For decoration:Sprinkle some quinoa grains on top of each empanada.

Bake them for 20 min or until well brown.

Serve warm by itself or if you want you can add the chimichurri sauce or peanut sauce.

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