October 2025 - Tomato Curry Empanada
Ingredients
- Self Rising Flour · 1 1/2 cup
- Greek Yogurt · 6 ounces
- Cherry Tomatoes, cut in 1/2 · 1/2 cup
- Sliced Prosciutto, diced · 2 pieces
- Mozzarella Cheese, shredded · 1 cup
- Cream Cheese · 4 ounces
- Herbie's Vegetable Curry · 1 tablespoon
- Vegetable Oil · 3 tablespoons
- Butter · 2 tablespoons
Instructions
Pre heat oven to 350 degrees.
Start by making the empanada dough: In a large bowl add the self rising flour and Greek yogurt. Mix and knead until a ball of dough has formed. Flour your cutting board with extra flour and flip the bowl, with your dough in it, over on to the floured surface.
Knead the dough on the cutting board for about 3 minutes, until you are happy with the consistency of it. Wrap and cover the ball of dough with plastic wrap and chill in the refrigerator for 20 minutes.
While the dough is chilling, add the mozzarella, cream cheese, cherry tomatoes, sliced or torn prosciutto, black pepper and Herbie's Vegetable Curry Spice to a large bowl. Stir together until well combined. Reserve.
After 20-30minutes, remove the chilled dough from the refrigerator and add back to the floured surface. Cut the dough in 1/2. Using a rolling pin, begin to roll out the first 1/2 of your dough until it is about an 1/4 of an inch thick. (As you are rolling the dough make sure to give it a 1/4 turn each time so it form a nice circle).
Using a ring mold, small round bowl or ramekin, whatever you have. Cut out 4 rounds of dough to make 4 empanadas. Carefully remove each round from the cutting board and add them to a baking sheet lined with parchment paper.
Repeat the process of rolling the dough out with the remaining 1/2 of the dough. These round will work as the tops of the empanadas.
Evenly distribute the tomato curry filling amongst the 4 dough rounds that are on the baking sheet. Make sure to add the filling to the middle of each round and do not fill it near the edges.
Next, carefully remove the remaining 4 dough rounds from your cutting board and place directly on top of each empanada bottom on the baking sheet. Gently press down with your fingers so the empanadas are partially formed, then press and primp each empanada around the edges pressing down with a fork. (Dipping your fork in flour before using prevents sticking).
Heat 3 tablespoons of vegetable oil in a large saute pan or medium heat. Once the oil is hot carefully add the 4 empanadas. Brown them for 2 minutes. Once they are golden brown they are ready to flip.
Flip them once, keeping them in the same saute pan, bake in your pre heated 350 degree oven for 8-10 minutes or until golden brown and delicious!
To finish, while the empanadas are baking quickly microwave 2 tablespoons of butter in a small bowl for about 30 seconds until melted. Brush on top of each empanada when you remove them from the oven. Enjoy!
