For a sweet version, maybe an apple-cinammon empanada would taste like apple pie? My friends and I plan to cook together sometime next week, but we have not decided on what dish we will make. I will probably suggest empanadas now that I know how to prepare them.
To make the dough, you have to mix flour, water, a little bit of oil and a pinch of salt. Afterwards, you have to let the dough rest for half an hour. I divided the dough into three balls of the same size. In theory, you have to roll out each ball until you get a flat circle. In reality, mine looked more like squares. Next, you add the filing in the center of the circle. I stuffed the first empanada with a carrot and potato stew I had in the fridge. However, the empanada dough softened because the filling had too much liquid. So, for the other two empanadas, I added chickpeas and spinach instead. A couple of days ago, I baked those chickpeas with spices like paprika, cumin and curry powder, which combined well with the flavor of the spinach.
Next, you fold the dough over the filling to close your empanada. Traditionally, people pinch the edges of the empanada, creating a lovely pattern on the edge. My empanadas did not turn out as pretty, but I saw a lot of improvement between the first one and the last one. Finally, I baked the empanadas for 25 minutes and let them cool afterwards for a little bit. It is super important to let them cool off so they have a better texture and you do not burn your mouth when eating them.
