January 19, 2004
Red Cabbage, Blue Cheese and Walnut Empanadas
Ingredients:
For the filling
1/2 head of red cabbage, cored and juilienned
1/2 onion, minced
1 jalapeņo chile, seeded and minced
1 tablespoon whole-grain mustard
1 teaspoon prepared horseradish
Pinch of ground canela or cinnamon
Pinch of ground allspice
1 cup cider vinegar
1/2 cup sugar
1/2 tablespoon salt
21/3 cup crumbled Gorgonzola cheese
1/2 cup toasted chopped walnuts
For the egg wash
1 large egg
1/4 cup water
Directions:
To prepare the filling, combine the cabbage, onion, jalapeņo, mustard, horseradish, canela, allspice, vinegar, sugar, salt, and 1/2 cup water in a saucepan. Bring to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour, or until the cabbage is tender. Remove the pan from the heat, let cool, and drain. In a mixing bowl, combine the cooled cabbage with the Gorgonzola and walnuts and set aside.
Preheat the oven to 400°F.
Remove the chilled dough from the refrigerator and cut into 16 equal pieces. Using a lightly floured rolling pin, roll out each piece into a circle about 1/8 inch thick. In a bowl, whisk together the egg and water. Divide the cabbage filling evenly among the circles, placing it in the center of each. With a pastry brush, brush the exposed edges of the dough with the egg wash. Carefully fold each circle in half, making sure the filling is completely sealed inside, and crimp the edges with a fork. Make a small slit in the top of each empanada to allow the steam to escape.
Place the empanadas on a lightly greased cookie sheet and brush with the remaining egg wash. Transfer to the oven and bake for 25 minutes, or until the pastry is shiny and golden brown.
Yield: 8 servings (or more)
Notes: Makes a very large amount of filling, so recommend making a double recipe of the dough. And I used the traditional empanada dough instead of the one suggested by the recipe link below. I also increased the amount of blue cheese and walnuts, based on suggestions on epicurious, as reflected in my recipe. Also, I accomanied the empanadas with the cilantro cream dip.
Courtesy of Epicurious.com
Posted by dahl at January 19, 2004 09:33 AM