Empanadas for Daring bakers September edition

Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!

“An empanada (or empada, in Portuguese) is a stuffed bread or pastry baked or fried in many countries in Western Europe, Latin America, and parts of Southeast Asia. The name comes from the Galician, Portuguese and Spanish verb empanar, meaning to wrap or coat in bread” -source wikipedia

I think of an empanada as a variation of Indian samosa… anyhoo on to the recipe
Empanada Dough

(a recipe using wheat flour from “La Empanada Gallega”)

Servings: 6


3½ cups (500 gm) all-purpose (plain) or bread flour
1 cup (240 ml) warm water
½ cup less 1 tablespoon (100 ml) of liquid fat (oil, margarine, lard)
1 satchel (1 tablespoon) (15 gm) dry yeast or (1 oz) (30 gm) fresh yeast
1 teaspoon (5 ml) (6 gm) salt
1 teaspoon (3 gm) sweet paprika


  1. Shift the flour into a bowl, make a well in the middle and add all the ingredients (you should break the fresh yeast as much as possible).
  2. Mix with a wooden spoon until all the ingredients have been incorporated
  3. Turn dough onto your counter and knead for 8 minutes (You can also use in this case the stand mixer, reduce kneading time to 5 minutes)
  4. Make a ball and allow to rise covered with a cloth for about an hour before using.
  5. Once risen, turn the dough back into a floured counter and cut it in half. Cover one half with the napkin to prevent drying.
  6. Spread the other half of the dough using a rolling pin. You can use a piece of wax paper over the counter, it will make it easier to move the dough around. Depending on the shape of your oven pan or cookie sheet, you will make a rectangle or a round.

Now, the thinness of the dough will depend on your choice of filling and how much bread you like in every bite. For your first time, make it about 3mm thin (about 1/10th of an inch) and then adjust from that in the next ones you make. 

I cut individual rounds using cookie cutter; added my filling and sealed the ends with a moistened fork.

Baked at 350 F for about 25 minutes

Cool and enjoy

I actually froze most of mine!

For the filling

1 minced red onion
2 tbsp minced ginger
about 2 cloves garlic, minced
1 1/2 cups pressure cooked black beans
1 1/2 cups frozen corn
(I had frozen beans from last week-so I thawed both beans and corn and strained them to remove the extra liquid)
1/2 cup chopped parsley
1 tbsp dry roasted cumin powder
1 tbsp coriander powder
1 serrano, chopped finely
salt to taste

Saute the onions, serrano chillies, ginger and garlic in about 2 tbsp oil. Once the onions are translucent, add the beans, corn, powders, salt and saute them until the corn has browned a bit. Finally add the chopped parsley.

Your filling is ready!


Thanks Patri- for this make ahead, freezer- friendly, insanely creative challenge! I already have so many fillings in mind…
I feel like it is not easy to go wrong with this one…yippee

Baked Gulab Jamuns

T’was Ganesh Chathurthi yesterday- the only bright star was this baked gulab jamun I made.
Pretty simple actually- (this is a consolidation of recipes, temperatures and times from many blogs)


1 pkt Gits Gulab Jamun mix
1/4 cup milk
3 tsp oil
a few tbsp water

a few tbsp oil

For the raw sugar simple syrup (recipe adapted from here)

1 cup water
1 3/4 cup raw sugar
2 tbsp rose water
1 tsp ground elaichi (cardamom)
a pinch camphor


Preheat the oven to 350F. Line a cookie sheet with silicone mat

Knead the gulab jamun mix with milk and oil adding water in small amounts (like a tbsp at a time) until everything is mixed

Grease your palms and make small rounds of gulab jamun. Place them on the baking sheet (1 inch apart). Bake for 15-20 min (in retrospect might have been a bit too hot for a bit too long- note to self for next time: reduce temperature and time)

The jamuns will be light brown in color unlike their fried cousins

For the sugar syrup

Add sugar, rose water, ground elaichi and camphor to the water and boil for a few minutes (mine was on for about 5-7 minutes and then I kept it on low until the jamuns were ready).

Jamun trivia

Gulab jamuns, a twist of luqmat-al-qadi (Judge’s bite), is thought to have been introduced in the Indian subcontinent by the Mughals.

Besan ki masala roti for ICC

Besan (chick pea flour) ki masala roti for this month’s ICC hosted by Srivalli. I followed the recipe closely except I made a double batch and froze half uncooked (rolled the rotis out, layered them on to parchment paper, let them harden in the freezer for a few hours before I put them in a ziplock bag!)

Below is the recipe from Srivalli’s blog

Ingredients Needed

For roti

Gram flour / Besan – 1 cup
Whole Wheat Flour / Atta – 1/2 cup
Salt to taste
Ghee – 2 tbsp

For masala filling

Cumin powder – 1 1/2 tsp
Coriander powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Green chilli paste – 1/2 tsp
Salt to taste
Dry mango powder / Amchur – 1/2 tsp
Red chilli powder ; ;1/2 tsp
Pure ghee – 1& 1/2 tbsp

How to make the Besan Ki Masala Roti

In a bowl, combine all the ingredients for the masala filling. If the ghee is not enough you can add little oil to make the paste little runny.

For the dough, combine all the ingredients, knead into a soft dough using water as required.;

Divide the dough in eight portions and make balls. Roll out each ball into a four inch disc and place one tsp portion of the masala filling on to it

make a triangle. Roll out again to make a triangular roti

Repeat the same with the remaining portions. Heat a tawa and fry each roti with a little ghee till both sides are golden brown. Apply a little ghee and press it gently between your palms.

Beware- it is a very sticky dough, I had t flour the surface pretty generously