Empanadas De Betabel

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These Oaxacan savory beet empanadas are an example of the many plant based food recipes of Mexican cuisine. Beets are paired with corn kernel, onion and herbs. Serve as an entrée or starter. This recipe originates from the Oaxacan village of San Augustin Etla. I modified the recipe to use wheat flour instead of corn masa harina and substituted parsley for epazote. At this time of Covid19, my shopping is limited to one store and they didn’t stock what I needed for the recipe as published.

Let’s get started.

Ingredients

Makes 8 empanadas

1 lb beets, trimmed of leaves and stems cut

1 cup white onion finely chopped

1 tablespoon vegetable oil

1 tablespoon butter

1 tablespoon garlic, finely diced

1 cup fresh corn kernels

1 teaspoon salt, or to taste

1 teaspoon freshly ground black pepper

½ cup fresh epazote or parsely

4 ounces, shredded jack cheese (or other melting cheese)

Pastry Ingredients

2 cups all purpose flour

⅔ cups cold shortening

1 teaspoon salt

1 teaspoon vinegar

5-7 tablespoons water

2 eggs (1 for dough, 1 for brushing)

Filling Preparation

In a 2-quart saucepan, heat 4 cups water and bring to a boil. Add the beets, making sure there is enough water to cover. Cook for 50 minutes or until tender. Drain and set aside to cool. Peel the beets when they are still warm. Chop them finely and set aside.

In an 10 inch frying pan over medium heat, sauté the onion in the oil and butter for 4 minutes. Add the garlic and cook for 5 minutes. Add the corn kernels and cook for 10 minutes. Add the beets, salt, pepper, and epazote or parsley. Cook for 15 minutes. Set aside.

Pastry Preparation

Combine the dry ingredients and cut in the shortening until crumbly. Add the remaining wet ingredients to the dough and press the dough together to form 2 balls then wrap in plastic and refrigerate for 1 hour.

Divide the dough into ten 1½ oz balls. Place each ball between two sheets of plastic inside a tortilla press and press down or roll out. Remove the sandwiched plastic and dough as a unit and roll it out to a diameter of 6 inches. Remove the plastic from the top and place 1 tablespoon of cheese in the middle. Top with 2 ½ tablespoons of beet filling. Fold the empanada over, and press the edges to seal it closed. Lift the empanada from the plastic and place on a baking tray.

Brush each empanada with egg wash. Bake at 350ºF for approximately 30 minutes or until golden brown. Serve hot or at room temperature.

Note:

This recipe, Empanadas de Betabel A culinary Journey Through Oaxaca, Mexico, is authored by Susana Trilling, in her book, “Seasons of My Heart”, published 1999

Buen Provecho

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