PREP TIME: 45 minutes COOK TIME: 20-25 minutes SERVES 4-6
Ingredients:
For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon The Milled Olive Fine Pink Himalayan Salt
- 1/2 cup The Milled Olive infused olive oil (such as garlic, garlic cilantro, harissa, garlic roasted chili or chili)
- 1/2 cup cold water
For the filling:
- 1 tablespoon The Milled Olive infused olive oil (such as garlic, garlic cilantro, harissa, garlic roasted chili or chili)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup cooked chicken or beef, shredded, ground or diced
- 2 teaspoons The Milled Olive Adobo Seasoning Blend
- Salt and pepper to taste
- 2 tablespoons of The Milled Olive Chimichurri Seasoning Blend
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- Optional: diced jalapeños or chili flakes for extra heat
For assembly:
- 1 egg, beaten (for egg wash)
- Flour (for dusting)
Instructions:
1. Prepare the dough:
In a large mixing bowl, combine the flour and The Milled Olive Pink Himalayan Salt. Slowly add The Milled Olive infused olive oil while stirring with a fork until the mixture resembles coarse crumbs. Gradually add the cold water, a little at a time, and knead until a smooth dough forms. Add more water if needed. Divide the dough into small balls, cover with a damp towel, and let rest while you prepare the filling
2. Make the filling:
Heat The Milled Olive infused olive oil in a skillet over medium heat. Add the chopped onion, garlic, and bell pepper, and sauté until softened, about 5 minutes. Add the cooked chicken or beef to the skillet, along with The Milled Olive Adobo Seasoning Blend, salt and pepper. Cook for another 2-3 minutes, stirring occasionally. Remove the skillet from heat and stir in The Milled Olive Chimichurri Seasoning Blend. Allow the mixture to cool slightly, then stir in the shredded cheese and optional diced jalapeños or chili flakes.
3. Assemble the empanadas:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out each dough ball into a circle about 1/8 inch thick. Place a spoonful of the filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and press the edges firmly to seal. You can crimp the edges with a fork for a decorative touch. Place the empanadas on the prepared baking sheet, leaving some space between each one. Brush the tops of the empanadas with the beaten egg for a golden finish.
4. Bake the empanadas:
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crisp.
Remove from the oven and let cool slightly before serving. Enjoy your delicious Milled Olive infused olive oil empanadas!
Feel free to customize this recipe with your favorite fillings or experiment with different infused or flavored olive oils for unique flavor combinations.