An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, Latin American and Filipino cultures. The name comes from the Spanish verb empanar, and literally translates as “enbreaded”, that is, wrapped or coated in bread.
Variety of stuffing can be used to prepare Empanadas. My all time favorite stuffing is spinach, corn and mushroom. Add cheese if desired and be as creative as you like!
Below is the video instructions for making Empanadas from frozen flaky Kawan Parathas. One can use whole wheat Chapathis or Parathas as well.
These baked flaky empanadas are made using Kawan flaky frozen parathas. The paratha has a flaky, layered texture and a wonderful aroma just like puff pastry. With endless possibilities of filling inside, enjoy delicious, crunchy layered empenadas anytime!
- Mushroom chopped: 1/2 cup
- Sweet Corn: 1/2 cup
- Spinach chopped: 3 cups
- Paneer or Tofu pan fried and chopped: 1/2 cup
- Oil – 1 tbsp
- Green chillies diced – to taste
- Garlic minced- 6-8 cloves
- Onion finely chopped: 1/2 cup
- Red bell peppers finely chopped: 1/2 cup
- Kawan Flakey Paratha or Kawan Chapathi: total of four
- Dry all purpose/whole wheat flour
- At medium to high heat, add oil to a large pan. When the oil is warm, add minced garlic and green chillies to the oil. To this, add onions and bring down the temperature to low-medium. Add salt to taste.
- When the onions are starting to brown, add the red bell peppers and mushrooms. Let them cook really well.
- Add the sweet corn, spinach and paneer/tofu. Give everything a really good stir. Continue to stir and cook until the moisture has been evaporated from the stuffing. Make sure to not burn it. Let cool completely
- On a baking tray, dust dry flour.
- Take out the Kawan Parathas and let them thaw on the baking tray. Sprinkle some dry flour on top of the Parathas so as to not let it become sticky.
- Be careful, the Flakey Parathas need only 10 minutes to thaw and the Chapathis need only 5 minutes to do the same.
- Prep heat the oven at 375 degrees Fahrenheit.
- Place thawed Parathas on a flat, well flour- dusted surface. Dust some more flour on top of it.
- Mentally, create two halves of the paratha and place 1/4 the stuffing on one side. This is important as the empanada will be folded over. Make sure to not overstuff. Brush the outer edge of the paratha with water.
- Fold the empty half of the paratha over the stuffing and gently press down the sides to let them stick. Using a fork press down on the edges to seal the empanada. Flip it over gently and do the same to the other side. Make sure to not tear the edges. If the empanadas are not sealed well, they can burst open while baking.
- Make some small cuts on the top side of the empanada to let out the steam while baking
- Place the assembled empanada on a baking tray with your choice of parchment paper or silicon mat or flour dusted on a baking tray.
- Repeat steps 2 to 6 for all the parathas.
- Brush the tops of empanadas with milk or egg-wash to provide moisture and make the tops look more brown.
- Bake the empanadas for 15-20 minutes or till golden brown. Chapathis may take 15 minutes and Flakey paratha may take 20 minutes. Let cool slightly.
- Serve as a snack with tea/coffee or as part of a delicious meal!