Greek-ish Empanada

Instructions

Pre-Preparation

Sourced via partnrship with the CIA Healthy Kids Collaborative

1. Thaw and prepare dough:
a. Line sheet pans with parchment paper.
b. Place frozen dough on the pans and cover with the wax paper.
c. Place on speed rack and cover rack with a bun pan cover, if possible cover all doughs.
d. Be sure seal is complete or shells will dry out.
e. Thaw in refrigerator for 24 - 48 hours.
f. Remove dough from refrigerator and allow dough to sit at room temperature for 1-3 hours or until dough has doubled in thickness.
g. Stretch dough with fingers to 6.5 inches and allow dough to rest for 1 to 1-1/2 hours.

2. Drain and rinse garbanzo beans.
3. Preheat oven to 400 degrees F.

Preparation

1. Dice eggplant, onions, and bell peppers 1/2 inch.
2. Toss with first oil amount and oregano.
3. Spread on to baking sheet along with the drained garbanzo beans in a single layer.
4. Bake for around 10-15 minutes until the eggplant is tender and starting to brown.
5. Remove from oven and set aside to cool slightly.
6. Transfer mixture into processor along with second oil amount and pulse to roughly chop, but still leave chunky.
7. Build the Empanadas:
a. Lay out slacked pizza doughs.
b. Using a #10 scoop, place the vegetable mixture into the center of each pastry circle - they should look as if they’ll be fairly full.
c. Carefully fold the dough in half over filling, forming a half moon, using a little water to stick the edges together. Crimp the edge as you go by gently pulling the underneath side over the edge and tucking it in.
d. Bake for approximately 20 min until golden brown and internal temperature should be at least 165 degrees F.

Serving

Serving = 1 Empanada