Argentinian Saffron Empanadas with Celeriac Salsa
A twist on traditional empanadas with the addition of saffron and a tangy celeriac salsa.
Ingredients
- ●2 cups All-purpose flour
- ●1 cup Empanada filling (beef or chicken)
- ●1/4 teaspoon Saffron threads
- ●1 cup Grated celeriac
- ●1/4 cup Red onion
- ●1/4 cup Fresh cilantro
- ●1 Egg
- ●2 tablespoons Vegetable oil
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, combine flour, salt, and pepper. Mix well.
- 3
Gradually add 1 cup of cold water and mix until dough forms. Knead for 10 minutes.
- 4
Divide dough into 8-10 equal pieces. Roll out each piece into a thin circle.
- 5
Place 1-2 tablespoons of empanada filling in the center of each circle. Add a few strands of saffron on top.
- 6
Fold dough in half and press edges together to seal.
- 7
Place empanadas on a baking sheet lined with parchment paper.
- 8
Brush tops with egg and drizzle with vegetable oil.
- 9
Bake for 20-25 minutes or until golden brown.
- 10
Meanwhile, combine grated celeriac, red onion, and cilantro in a bowl. Squeeze lime juice and mix well.
- 11
Serve warm empanadas with celeriac salsa and a side of your favorite dipping sauce.