Vegetable Empanadas In Curry Dough

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Vegetable Empanadas In Curry Dough

 

3 cups all-purpose flour

1 tablespoon salt

1 tablespoon curry powder

5 tablespoons solid vegetable shortening

5 tablespoons chilled butter

1 egg

1/4 cup water

2 tablespoons vegetable oil

1 onion, chopped

1 jalapeno or serrano chili, seeded, chopped

1 large garlic clove, chopped

1 teaspoon ground cumin seeds

1 pinch ground nutmeg

1 large tomato, peeled, seeded and chopped

1 cup fresh or frozen corn kernels

1 pound chopped fresh Swiss chard

1 cup diced red bell pepper

salt to taste

freshly ground black pepper to taste

 

Sift flour, salt and curry powder into medium bowl. Add shortening and butter

and cut in using fingertips until mixture resembles coarse meal. Whisk egg and

water in small bowl to blend. Add mixture to dough by tablespoonfuls until dough

is firm. Turn dough out onto lightly-floured surface. Knead gently and briefly.

Wrap dough in plastic and refrigerate 1 hour to rest.

Heat oil in heavy large skillet over medium-high heat. Add onion and sauté until

translucent, about 5 minutes. Add jalapeno, garlic, cumin and nutmeg and stir 1

minute. Add tomato, corn, chard and red bell pepper.

Cook until vegetables are tender and almost all liquid evaporates, about 5

minutes. Season to taste with salt and freshly-ground black pepper. Cool

completely.

Preheat oven to 375 degrees. Roll out dough on lightly-floured surface to

1/8-inch thickness. Cut dough into 6-inch diameter circles. Gather scraps into

ball. Reroll scraps and cut out more circles.

Place 3 tablespoons filling in center of each circle, leaving 1/2-inch border on

all sides. Brush border with water. Fold circle over filling, creating half-moon

shape. Press edges with tines of fork to seal. Make a small slit in top of each

empanada to allow steam to escape.

Place empanadas on parchment-lined baking sheet. Bake until pastry is

golden-brown, about 30 minutes.

Serve warm. Yields about 6 servings.