Today, I want to share with you a fast, easy, delicious and perfect #WeekdaySupper; empanadas are maybe not something you think about it when is dinner time, but they are perfect to make especially when you want something fast and simple during dinner time.
Made with Masa Harina, completely gluten free, the flavor is different to anything you’ve tried. The variation I made today, with grated mozzarella cheese and ham, two things am sure you have in the fridge right know, is the most common you will find because those are two basic ingredients in almost every household.
Serve them hot or at room temperature, with a side of salad or leftover tomato sauce, the same you use for spaghetti.
You can Serve the empanadas with anything you like, am sure your family is going to enjoy this different and delicious dinner.
- FOR THE DOUGH
- 2 cups Masa Harina
- 1 teaspoon Achiote powder
- 1 teaspoon garlic powder
- 1 1/4 cup warm water
- 1 teaspoon salt
FOR THE FILLING
- 2 cups grated mozzarella cheese
- 1 cup ham strips
- Enough oil for frying.
Have the oil any kind, except olive oil, in a heavy bottom pot and heat in medium heat to reach 325 degrees.
Mix water and achiote powder, add to the Masa Harina, salt and garlic powder, mix, the add the water mixture little by little until all the dough is moist and soft, if you see the is to dry add a little water and if it is to soft almost watery add more masa harina.
Divide the dough in balls, and using a plastic bag cut in half and a big plate, place the ball in the center of the plastic, cover with another piece of plastic and press with the plate to form the tortilla.
Add some cheese and ham in one of the sides and them close to form the empanada with the other side of the tortilla.
Fry until golden brown, both sides of the empanada, about 5 minutes. Place 3 at a time, so the oil don’t get to cold. You can see the difference of color from one cook and the other one not ready.
Serve with a side of your favorite salad, sauce or salsa.
This recipes makes 14 empanadas.
|Preparation time:||15 minutes|
|Cooking time:||30 minutes|
|Level of the recipe:||Easy|
Lineup for the week 4/27 – 5/1:
- Monday – Chicken Verde Enchiladas by The Redhead Baker
- Tuesday – Salt Roasted Salmon with Strawberry Salsa Wrap by Lifestyle Food Artistry
- Wednesday – Chicken Flautas by Palatable Pastime
- Thursday – Cheese and Ham Empanadas by Basic N Delicious
- Friday – Carolina Pulled Pork and Blueberry Cole Slaw Wrap by Nik Snacks