Ingredients:
2 cups all-purpose
flour
1 tablespoon sugar
1 teaspoon salt
6 tablespoons cold
butter or margarine, cut-up
3 tablespoons vegetable
shortening
3 to 4 tablespoons
cold water
1 1/2 teaspoons distilled
white vinegar
1 tablespoon olive
oil
1/2 cup finely chopped
onion
2 teaspoons minced
garlic
1 9-ounce package
frozen artichoke hearts, cooked according to package directions
3 plum tomatoes,
diced
2 teaspoons minced
fresh thyme or 1/4 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/8 teaspoon freshly
ground pepper
1/2 cup coarsely shredded
Gruyere or Swiss cheese
2 tablespoons freshly
grated Parmesan cheese
1 large egg yolk,
lightly beaten
Instructions:
For pastry, combine flour,
sugar and 1 teaspoon salt in food processor; pulse to blend. Add butter
and shortening; pulse until butter is the size of small peas. Combine 3
tablespoons water and the vinegar in a cup.
Add liquid through feed tube,
pulsing just until dough starts to come together (add remaining 1 tablespoon
water if necessary). Gather dough into a ball; press into a disk. Wrap
well in plastic wrap and refrigerate 30 minutes.
Meanwhile, for filling, heat
oil in large skillet over medium heat. Add onion and garlic and cook just
until softened, 3 minutes. Increase heat to medium-high; add artichokes,
tomatoes, thyme, 1/2 teaspoon salt and pepper; cook 2 to 5 minutes more,
until tomatoes are softened and mixture is slightly golden. Cool.
Transfer filling to processor
and pulse until very finely chopped. Transfer to bowl and stir in cheeses.
Heat oven to 375 degrees
F.
Lightly grease 2 large jelly-roll
pans or cookie sheets.
Unwrap pastry. On a lightly
floured surface, roll pastry into a 14 1/2-inch circle, 1/8-inch thick.
With a 3-inch round biscuit cutter or top of a glass, cut out as many circles
as possible, rerolling scraps.
Reroll each circle until
3 1/2 inches in diameter. Fill center of each circle with a slightly mounded
1 tablespoon of filling; fold circles in half and press along edges.
Brush tops with egg; transfer
to prepared pans.
Bake empanadas 22 to 28 minutes,
switching pans once halfway through, until golden.
Servings: 2 dozen
Nutrition Facts:
Amount Per Serving:
Calories 110g
Fat 6 g, Cholesterol
20 mg,
Sodium 198 mg,
Courtesy Of: http://www.lhj.com
|
