Argentinian Buckwheat Empanadas Jubilant Delight
A twist on traditional empanadas, these buckwheat versions are a flavorful and nutritious delight. This recipe combines the earthy taste of buckwheat with the bold flavors of Argentina.
Ingredients
- ●1 1/2 cups buckwheat flour
- ●1 tsp jubilant argentinian seasoning blendavailable at your local spice shop
- ●3/4 cup water
- ●1/2 cup vegetable oil
- ●1 medium onionfinely chopped
- ●2 cloves garlicminced
- ●1 medium sweet potatocooked and mashed
- ●1 cup black beanscooked and mashed
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large mixing bowl, combine buckwheat flour and jubilant argentinian seasoning blend.
- 3
Gradually add water and mix until a dough forms.
- 4
Knead the dough for 5 minutes until it becomes smooth.
- 5
Divide the dough into 8 equal pieces.
- 6
Roll out each piece into a thin circle.
- 7
Place a tablespoon of the sweet potato and black bean mixture in the center of each circle.
- 8
Brush the edges with vegetable oil and fold the dough in half to form a half-circle.
- 9
Press the edges together to seal the empanada.
- 10
Place the empanadas on a baking sheet lined with parchment paper.
- 11
Brush the tops with vegetable oil and bake for 20-25 minutes, or until golden brown.