germanvegetarianvia groq
German Cornmeal Empanadas with Salsa
A twist on traditional German pastries, filled with a Venezuelan cornmeal mixture and served with a fresh salsa.
⏱25 min🍽4-6 servings📊medium
🥕
Ingredients
- ●1 cup cornmealpreferably venezuelan
- ●1/2 cup moistsuch as applesauce or yogurt
- ●1/2 cup crumblysuch as crushed crackers or chopped nuts
- ●2 tablespoons venezuelansuch as chopped cilantro or scallions
- ●4-6 empanadashomemade or store-bought
👨🍳
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, mix together cornmeal, moist, crumbly, and venezuelan ingredients.
- 3
Divide dough into 4-6 equal pieces, depending on desired empanada size.
- 4
Roll out each piece into a thin circle, about 1/8 inch thick.
- 5
Place 1-2 tablespoons of the cornmeal mixture onto the center of each circle.
- 6
Fold dough in half and press edges to seal.
- 7
Bake empanadas for 15-20 minutes, or until golden brown.
- 8
Meanwhile, prepare salsa by combining diced tomatoes, onions, and cilantro.
- 9
Serve empanadas with salsa for dipping.