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Hempenadas

@Kor180 & @HappyHemp just hit the jackpot.

#glutenfree empanadas with a kale, mushroom & happy hemp filling.

Come to the #bCommitted to Kale Potluck to taste one! (or five)

For the dough:

  • 1/2 cup white wine
  • 1/2 cup filtered water
  • 2 tbsp. ghee
  • 2 tbsp. organic vegetable shortening
  • 2 cups AP gluten free flour
  • 2 tbsp. raw hemp seeds
  • 1/2 tsp. salt
  • 1 tsp. guar gum (if the AP flour you purchase contains it, omit)
  • 3-4 tbsp. nondairy milk

How to:

  • in a medium saucepan bring the wine, water, ghee & shortening to a boil. Add in the hemp seeds & the salt.
  • Turn off the heat & dump the 2 cups of flour right* in. Stir until the dough starts to comes together, this will happen quickly. *(If your AP flour mix doesn't contain guar gum, mix it well with the flour before adding to saucepan.)
  • Add in your non-dairy milk tablespoon by tablespoon until the dough has come together into one ball.
  • On a clean surface, dump the dough out of the saucepan & knead for 1 minute. It will feel a bit elastic, which is good.
  • Cover with plastic wrap & let sit at room temp for 1 hour.

For the filling:

  • 1/4 cup ghee
  • 1 yellow onion, chopped finely
  • 1 clove garlic, chopped finely
  • 1/4 cup white wine
  • 1/4 lb organic trumpet mushrooms, chopped finely
  • 1/4 lb organic shitake mushrooms, chopped finely
  • 1/2 lb organic cremini mushrooms, chopped finely
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 cup grated spanish manchego cheese
  • 1/2 cup queso blanco
  • 1/2 cup chopped fire roasted hatch chili
  • 2 cups chopped lacinato kale

How to:

  • Melt the ghee in a large sauté pan & add in the chopped onion & garlic. Let it cook on medium hight heat for 5 minutes.
  • Add in the white wine, mushrooms, hatch chili, salt & pepper. Give it a stir & allow to cook for another 5 minutes.
  • Stir in the kale until it's color has changed to a vibrant green. Now turn off the heat and stir in the grated cheeses.
  • Let the cheese melt into the rest of the filling. Stir it once more to make sure everything is combined. Set the filling aside while you roll out the dough.

Lets Roll

  • Now that the dough has rested you can roll it out really thin, about the width of a nickle, & use a 3 inch biscuit cutter (or bigger) to stamp out your empanada rounds.
  • Take a tablespoon of your filling and place it right in the middle of your cut out. Simply brush a bit of water on the edge of half of the dough & then introduce one side to the other, folding your filling in the middle.
  • Now grab a fork & roll the tines around the edge of your empanada. This helps seal your delicious package closed & gives is a nice look as well. Repeat this process until all of the dough & filling has been used.

Lets fry

  • Yes, frying is the best way to cook these. Don't worry! If you do it right there will be no such thing as greasy empanadas.
  • Fill a heavy bottom pot with your choice of frying oil (I used sunflower oil) & bring up to 375 degrees. If you don't have a frying thermometer you should probably invest.
  • Once the oil is heated, gently add 2-3 empanadas to the pot. Don't over crowd the oil or it will have a difficult time staying at the correct temperature.
  • After about 5 minutes the empanadas will be golden brown & ready to come out of the oil! Place them on a paper towel to dab off excess oil & then allow to cool for at least 5 minutes. These babies are HOT! :)

Serve with your favorite salsa & enjoy!

Copyright © kor180 Inc. 2011