These empanadas are not authentic to any particular cuisine. I’ve been exploring ways to use masa harina and decided to attempt empanadas. I was craving greens so red stemmed Swiss chard, white stemmed Swiss chard and beet greens were the filling. The only added flavoring to the greens was onion, feta cheese and blue cheese.
For the empanada dough I used mostly yellow corn masa flour, a small amount of whole wheat pastry flour, water, salt and a little oil. I wrapped the dough in plastic and let it rest while the Chard was cooking.
To keep the dough from sticking to the tortilla press I cut the sides out of a gallon Ziploc® bag and lightly greased it with cooking spray. It worked much better than my attempt to use wax paper.
The plastic assisted greatly in folding the pressed dough over the filling and putting an initial seal on the edges.
Edges that were too thin were easily scraped back into place and sealed.
The empanadas were perforated with a fork and brushed with egg wash. I used powdered egg.
The Swiss chard empanadas baked at 350ºF for 45 minutes. Not real pretty, I know.
The last bunch of eggplant I brought in from the garden were a bit over mature but still usable. These were a little younger. I shaved the skin off of two sides, rubbed on just enough olive oil so the salt and pepper would stick.
They spent about 40 minutes in George Foreman’s “Lean Mean Fat Reducing Grilling Machine®.” I have been intending to donate the old appliance to GoodWill or the Salvation Army, but meanwhile I may as well use it. It actually works great for this sort of thing.
This is probably the way I enjoy eggplant the most. I foresee more empanadas in the future with a variety of fillings.