Now And Later Vegetarian Empanadas

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 3 medium carrots, scrub well
• 4 tablespoons butter
• 1 large chopped onion
• 1/2 lb coarsely sliced mushrooms
• 2 medium zucchini, sliced 1/2 inch
• 3 stalks celery, sliced 1/2 inch
• 1 green pepper, cut in 1/2 inch squares
• 2 -3 smashed and minced garlic cloves
• 1 (1 lb) can tomato (do not drain)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 2 tablespoons flour
• 1/4 cup cold water
• 1 cup shredded monterey jack cheese
• salt
• 3 1/2 cups sifted all-purpose flour or 3 1/2 cups whole wheat pastry flour
• 1 1/2 tablespoons baking powder
• 4 tablespoons chilled butter
• 4 tablespoons chilled vegetable shortening
• 2 teaspoons soy sauce
• 1 1/8 cups ice cold water
• 1 egg, mixed with
• 1 tablespoon water

Recipe

• 1 in a pot, cover carrots with water to cover.
• 2 bring to a boil, then lower heat.
• 3 simmer 10 minutes or until just tender.
• 4 while simmering carrots, pour contents of can of tomatoes into a bowl and squish into little pieces with your hands.
• 5 wash hands.
• 6 blend chili powder, cumin, oregano, and cayenne into tomatoes.
• 7 take the 2 tbs of flour and blend with 1/4 cup cold water in a small cup.
• 8 pour this into tomato mixture and stir to blend.
• 9 drain carrots, and cut into 3/4 in pieces.
• 10 put both aside for now.
• 11 melt butter on medium heat in a large fring pan.
• 12 add onion, mushrooms, zucchini, celery, green pepper, and garlic and saute.
• 13 stir continuously until onion is limp.
• 14 stir tomato mixture into frying pan and bring to a simmer.
• 15 cover and simmer for 2 or 3 minutes, then uncover and (stirring constantly) cook for about 5 minutes over med-high heat until liquid has evaporated.
• 16 stir in carrots and cheese.
• 17 salt to taste.
• 18 when cheese has melted put pan in refrigerator to quickly cool vegetables.
• 19 stir now and then to help cool faster.
• 20 now, begin empanada crust.
• 21 resift flour with baking powder in a bowl.
• 22 quickly cut butter and shortening into bowl until it looks like a coarse meal.
• 23 make a well in the center.
• 24 add soy sauce and cold water together.
• 25 stir vigorously with a fork until dough follows the fork around bowl (about 30-40 seconds).
• 26 personal observation: the dough seems rather"frothy" at this point.
• 27 turn dough onto a lightly floured surface and knead gently for about 10 folds (or 30 seconds) to remove stickyness.
• 28 divide dough into 8 equal pieces.
• 29 make into a ball and roll into an 8 inch circle.
• 30 spoon about 3/4 cup vegetable filling onto center of circle.
• 31 moisten edges of circle with water and bring together at top, pinching and fluting edges.
• 32 note: the original instuctions say to make a sealed semi-circle.
• 33 mine looked like balls of dough and turned out fine.
• 34 lift empanada onto ungreased cookie sheet.
• 35 repeat until done.
• 36 if you fill more than one cookie sheet put the full one in the refrigerator.
• 37 when done, prick the top of each empanada with a fork and brush with egg and water mixture.
• 38 if you are going to cook some of them right away, pre-heat oven to 400 and cook 25 to 30 minutes (until golden brown) on an ungreased cookie sheet.
• 39 take the ones for later and freeze uncovered on cookie sheet overnight.
• 40 when frozen solid wrap in foil or put in freezer bags.
• 41 label with instructions: bake uncovered in pre-heated 425 degree oven for 30 minutes.
• 42 let cool some before serving.