Photo by Ryan Spaulding

Empanadas with Wild Greens

When picking wild greens, do your research. Only eat wild foods that you are sure will not harm you.

Makes 12 large empanadas

EMPANADA DOUGH

3 cups flour

1 teaspoon salt

3 cup butter (11 sticks), chilled and cut into pieces

1 egg

4–5 tablespoons water, chilled

FILLING

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon chile powder

1 large bunch of mixed wild greens (such as lamb’s quarters, malva, dandelion, plantain or sorrel), stems removed, washed and roughly chopped.

1 cup ricotta cheese

8 ounces whole-milk mozzarella cheese, shredded

2 tablespoons Parmesan cheese, grated

Salt and pepper to taste

PREPARE THE DOUGH

Pulse the flour and salt in a food processor. Add the butter, egg and water and pulse until the dough starts to come together.

Form a ball, flatten slightly and chill in the refrigerator for about 30 minutes. Roll out the dough into a thin sheet, and use a round mold or small plate to cut out 12 disc shapes.

PREPARE THE FILLING

Heat the olive oil in a medium saucepan over medium-high heat. Add the minced garlic and sauté for a minute, or until the garlic becomes fragrant.

Add the chile powder, greens and sauté until wilted. Remove from heat and drain for 10 minutes. Then put the greens in a medium bowl and add the ricotta, mozzarella and Parmesan. Mix well. Season with salt and pepper.

ASSEMBLE THE EMPANADAS

Preheat oven to 375°. Place 2–3 tablespoons of filling in the center of each dough circle. Fold over and press edges firmly to seal. Tightly pinch the edges to make a seal. Place empanadas on a baking sheet and bake until golden brown, 20–25 minutes.

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