Heart of palm empanadas
These homemade heart of palm empanadas feature a creamy, savory palmito and cheese filling wrapped in a thin flour dough and fried until golden and crisp. They are a delicious meatless appetizer, snack, or companion to a warm cup of coffee.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Large skillet
- Tortilla press and Round plastic sheets
Ingredients
Ingredients for the Dough:
- 2 cups all-purpose flour 320 grams
- ¼ cup vegetable oil 65 milliliters
- ½ teaspoon salt 5 grams
- 1 cup hot water 250 milliliters
Ingredients for the Filling:
- 1 can hearts of palm 400 grams
- ¼ cup onion finely chopped
- ¼ cup red bell pepper finely chopped
- 1 tablespoon vegetable oil
- ¼ cup sour cream
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup shredded mozzarella cheese
- Oil to fry the empanadas
Instructions
- Add the all-purpose flour and salt to a large mixing bowl and stir to combine. Pour in the oil and half of the hot water. Mix carefully until the flour begins to absorb the liquid.
- Gradually add the remaining water and continue mixing until a dough forms. If it feels sticky, add a light dusting of flour; if it feels dry, add a small amount of warm water.
- Transfer the dough to a clean work surface and knead for approximately 4-5 minutes, or until soft and elastic. Cover and let it rest at room temperature for 30 minutes.
- Drain and chop the heart of palm. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook for 2 to 3 minutes, or until softened and slightly translucent.
- Add the chopped heart of palm and stir until evenly combined and heated through.
- Turn off the heat and stir in the sour cream, oregano, black pepper, and salt. Taste the filling and add the sugar only if the heart of palm tastes acidic.
- Let the filling cool completely. Add the shredded mozzarella and stir until evenly distributed.
- Divide the rested dough into 14 portions of approximately 40 grams each. Shape them into smooth balls and keep them covered with a damp towel.
- Place one dough ball between two pieces of plastic. Flatten it with a tortilla press, rotating and pressing again as needed, until it forms a thin, even circle approximately 1-2 millimeters thick.
- Place approximately 1 tablespoon of filling in on top of the dough and fold it in half. Press the edges firmly with your fingers. Lightly dip a fork in flour and use it to crimp the entire edge. Repeat with the remaining dough and filling.
- Heat enough frying oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Fry a few empanadas at a time for 5 to 7 minutes, turning regularly, until golden and crisp.
- Remove the empanadas with tongs or a slotted spoon and place them on paper towels to absorb the excess oil. Let them rest for a few minutes before serving.
Video
Notes
- Drain the heart of palm thoroughly and allow the filling to cool completely before adding the cheese and assembling the empanadas.
- Add the sugar only if the canned heart of palm tastes acidic.
- Do not overfill the empanadas, and seal the edges completely to prevent the filling from escaping during frying.
- Keep the oil at 350°F (175°C). If it is too cool, the empanadas may absorb excess oil; if it is too hot, the crust may brown before it cooks evenly.