Artichoke and Tomato Empanadas - 10mg Carbs, 1g Fiber
From: Ladies’ Home Journal
Makes 2 dozen
Prep: 45 minutes
Cook: 22 minutes
2 cups all-purpose flour
1 Tbsp sugar
1 tsp salt
6 Tbsp cold butter or margarine, cut-up
3 Tbsp vegetable shortening
3 to 4 Tbsp cold water
1 1/2 tsp distilled white vinegar
1 Tbsp olive oil
1/2 cup finely chopped onion
2 tsp minced garlic
1 9-oz pkg frozen artichoke hearts, cooked according to
pkg directions
3 plum tomatoes, diced
2 tsp minced fresh thyme or 1/4 tsp dried thyme, crushed
1/2 tsp salt
1/8 tsp freshly ground pepper
1/2 cup coarsely shredded Gruyere or Swiss cheese
2 Tbsp freshly grated Parmesan cheese
1 large egg yolk, lightly beaten
1. For pastry, combine flour, sugar and 1 teaspoon salt in
food processor; pulse to blend. Add butter and shortening;
pulse until butter is the size of small peas. Combine 3
tablespoons water and the vinegar in a cup. Add liquid
through feed tube, pulsing just until dough starts to come
together (add remaining 1 tablespoon water if necessary).
Gather dough into a ball; press into a disk. Wrap well in
plastic wrap and refrigerate 30 minutes.
2. Meanwhile, for filling, heat oil in large skillet over
medium heat. Add onion and garlic and cook just until
softened, 3 minutes. Increase heat to medium-high; add
artichokes, tomatoes, thyme, 1/2 teaspoon salt and pepper;
cook 2 to 5 minutes more, until tomatoes are softened and
mixture is slightly golden. Cool. Transfer filling to
processor and pulse until very finely chopped. Transfer
to bowl and stir in cheeses.
3. Heat oven to 375 degrees F. Lightly grease 2 large
jelly-roll pans or cookie sheets.
4. Unwrap pastry. On a lightly floured surface, roll
pastry into a 14 1/2-inch circle, 1/8-inch thick. With
a 3-inch round biscuit cutter or top of a glass, cut
out as many circles as possible, rerolling scraps.
Reroll each circle until 3 1/2 inches in diameter.
Fill center of each circle with a slightly mounded
1 tablespoon of filling; fold circles in half and
press along edges. Brush tops with egg; transfer to
prepared pans.
5. Bake empanadas 22 to 28 minutes, switching pans
once halfway through, until golden.
Makes 2 dozen
Make-Ahead Tip:
Cool empanadas completely. Freeze on cookie sheet
until firm; transfer to large resealable plastic
storage bag and freeze up to 2 weeks. Reheat in
350 degree F oven 10 to 15 minutes.
Nutrition facts per Serving:
110 Calories, 6.5g Total Fat, 3g Saturated Fat,
20mg Cholesterol, 198mg Sodium, 10g Carbs, 1g Fiber,
2g Protein, 4% Calcium