Beetroot Empanadas – A Valentine’s Day Snack

Yield – 8-10 empanadas 

Prep time –  30 mins                    Cooking time – 60 minutes

Empanada is a turnover made by folding a dough over a filling followed by frying or baking. They are popular in Latin America, Spain and Southern Europe and it’s similar to “Patty” in Sri Lanka. Among all the different types of empanadas, Colombian style is my favourite as they’re made with corn meal. This empanada recipe was inspired by Cooking with Honey YouTube channel. 

These beetroot empanadas are a prefect savoury treat for Valentine’s day celebration. They’re bright in colour, crunchy from outside and full of flavours. Most importantly, they’re gluten free, vegan and made with uncooked corn meal, which you can find among your pantry staples. This is a perfect recipe for your excess beetroots in season and for the month of love. 

Ingredients: 

For the dough:

• 1/2 cup raw beetroot, peeled and cubed
• 1 1/2 cups corn meal, uncooked
• 1/2 cup boiling water
• 1/2 tablespoon fine sea salt
• 1 tablespoon canola oil / vegetable oil

For the filling: 

• 2 cups firm tofu, drained and crumbled
• 2 cups canola oil / vegetable oil, divided
• 1 tablespoon fine sea salt, divided
• 1 tablespoon soy sauce
• 1/2 tablespoon curry powder
• 1/2 cup red onion, chopped
• 1 tablespoon chopped garlic or 1/2 tablespoon garlic powder 
• 1 tablespoon green chilli, chopped
• 1 cup potatoes, boiled and mashed
• 1/4 cup beetroot residue
• 1/2 cup Roma tomatoes, chopped
• 1 teaspoon cumin powder
• 1 tablespoon chilli flakes
• 1/2 tablespoon black pepper powder

Lets make the filling: 

1. Preheat the oven @350˚F and prepare a tray line up with a parchment paper or silicon mat. 
2. Add tofu, 2 tablespoon oil, 1/2 tablespoon salt, soy sauce and curry powder in a bowl and mix it together. 
3. Lay out the tofu mixture on the tray and bake for 30 mins until they become golden brown and look like scrambled egg. 
4. Take a dry pan, add 2 tablespoon oil and heat for about 10 seconds on low to medium heat.
5. Add onion, garlic, green chilli and sauté for about 1 minute. 
6. Add potatoes, beet root residue, tomatoes, cumin powder, chilli flakes, salt and mix together. 
7. Cook the mixture for about 10 mins on low heat. 
8. Finally, add black pepper and turn off the flame.
9. Give it a good stir and let it aside until the dough is ready. 

Let’s make the dough: 

1. Add corn meal and salt in a microwave safe bowl and mix together. 
2. Make a well on the mixture and add beetroot juice, oil and water and mix with a spoon for about 5 mins until it becomes soft.
3. Cover the mixture with a tea towel and rest for 10 minutes. 
4. Remove the towel and microwave for 1-2 minutes (depending on the microwave you use).  
5. Knead the dough for 1 minute until it becomes non sticky. 
6. Divide the dough into 8-10 pieces. 
7. Take one dough, place on two layers of cling wraps or polythene sheets and flatten it using a rolling pin. 
8. Remove the top polythene layer.
9. Take 11/2 – 2 tablespoon of the filling mixture and place it on the middle of the flat dough. 
10. Carefully fold it and mould the filling by pressing it around the edge.  
11. 10.Take a round shape (bowl or a big glass) and seal and make the shape of a half moon by pressing it over the polythene. 
12. Remove the half moon from the polythene and place on a plate. 
13. 12.Repeat the same procedure to make rest of the empanadas. 
14. 13.Add the remaining oil from filling ingredients into a frying pan and heat for about a minute on medium heat. 
15. 14.Gently drop the empanadas in the hot oil and fry both sides until they become reddish brown and crispy. 
16. 15.Serve with a salsa or a sauce of your choice. 

Tips for you: 

• When baking tofu, make sure to flip sides in between for even baking. 
• Wet your hands while working with the dough in order to prevent stickiness. 
• Dab with wet fingers over the cracks on raw empanadas to remove them. 
• Fry the empanadas as soon as they are done moulding to prevent breakage. 
• Leftover filling mixture can be used in a sandwich or a fried rice as well. 

Make ahead info: 

1. Add beetroot in a blender jar with 1/4 cup of water and blend until smooth. 
2. Strain the mixture and separate the residue from juice. Juice will go in the dough while residue in the filling.