The first time I had empanadas, the little hand pie and its portability fascinated me.
Aunty B was visiting and had made them for our after school snack which she served with chocolate milk. I was six years old and they have been one of my favourite go to snack ever since.
There are no rules as to what you can fill hand pies with. They can be savory, vegan, vegetarian or sweet for deserts.
The filling for this batch is a mixture of red onions, red bell peppers, tomatoes, sardines, mustard and a little bit of home-made tomato sauce.
2 cups whole wheat flour (1 cup white Flour and 1 cup whole wheat)
2 tsp baking powder
1/2 Tb salt
1/3 cup coconut oil, in it’s hard form
2/3 cup cold water
Combine all dry ingredients, then mix in the coconut oil so there are little clumps, then add cold water and kneed. It is important to use cold water to get the flakiness.
Preheat oven to 400°F.
Divide dough into 8 equal pieces (2 ounces each) and form each into a disk. Roll out 1 piece on a lightly floured surface into a 6- to 7-inch round (1/8 inch thick). Spoon about 1/3 cup filling onto center and brush edge of pastry lightly with water. Fold dough in half to form a half-moon, enclosing filling, and press edges together to seal. Crimp edge decoratively with a fork and transfer empanadas with a spatula to a large baking sheet. Make 7 more empanadas in same manner.
Lightly brush empanadas all over with some olive oil.
Bake in middle of oven until golden, 25 to 30 minutes