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Abuelas Awesome Corn Empanadas + Argentine Chimichurri Sauce + Lime-Melon Fresca

tear+mixFirst, make the empanada dough. Tear up 1 T of parsley into little bits and put in a large mixing bowl. Add 3 C all-purpose flour, 1 T baking powder, 2 tsp sugar, and a pinch of salt. Mix together until well combined.

crack+stirCrack 1 egg into the bowl with the dry ingredients. Add ½ C softened butter, ¾ C water, and ½ T vinegar or lime juice and stir until the dough is too stiff for a spoon.

knead+cutKnead the dough in the bowl with clean hands until it holds together well, adding more flour if necessary. Turn the dough out on a floured surface and cut into about 12 pieces. Continue kneading the pieces of dough for about 5 minutes until each pieces feels smooth and elastic.

drizzle+restPut the dough balls in an oiled bowl, drizzle with a little oil and keep covered with a damp clean dish towel while you let them rest. Now it’s time to make the corn filling!

abuelas awesome corn empanadas

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TM

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measure+mix+blendTear up 1 C of firmly packed flat-leaf parsley and add to a food processor or a bowl (and use an immersion blender). Then measure and mix in 1 small clove garlic, 1 T vinegar, 1 T fresh lime juice, ⅓ C olive oil, 1 tsp salt, and a pinch of dried oregano (optional). Blend everything together and drizzle or dip your corn empanadas in the finished chimichurri!

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chop+add+blendTake the seeds out of ½ a melon, chop the flesh of the melon into pieces, and add to your blender. Add 1 C water and blend until smooth. Add 1-2 C of ice, and ½ C (or to taste) of sugar or honey. Blend until smooth. Cut 1 lime into slices and have your kids squeeze the lime juice into the blender. Blend a bit more and serve!

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TM

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tear+grate+mixTear up a small handful of parsley and grate ¼ C cheese. Add the parsley to a bowl with 1 C corn, a pinch of sugar, ⅛ tsp black pepper, and ½ tsp salt. Mix well, even being a little rough so that the corn gets mashed up a bit. Lastly, stir in the grated cheese.

roll+cutWake the dough up from its nap and roll each piece out onto a floured cutting board. Using circular cookie cutters or jar lids, cut out round flat pieces of dough. Place ½ heaping T of the corn filling in the center of each dough circle. Fold 1 side over the filling to the opposite side, forming a semi-circle or half-moon shape.

fill+fold+sealPlace a heaping ½ T of the corn filling in the center of each dough circle. Fold one side over the filling to the opposite side, forming a semi-circle or half-moon shape. Using clean fingers, pinch the edges, sealing the filling inside the crust.

pan-fry+enjoyHeat a bit of oil in a non-stick skillet over medium heat on your stove top and pan fry the empanadas on both sides until golden brown. Enjoy with chimichurri sauce!

shopping list

Corn Empanadas

3 C all-purpose flour, plus more for work surface 1 T baking powder 2 tsp sugar pinch of salt ½ C butter 1 egg ½ T vinegar or lime juice 1 T parsley

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Chimichurri Sauce1 C, packed, flat leaf parsley 1 small garlic clove 1 T vinegar 1 T fresh lime juice ⅓ C olive oil 1 tsp salt pinch of dried oregano, optional

1 C corn, fresh & cooked, frozen & thawed, or canned & drained ¼ C queso blanco, queso fresco, Monterey Jack, or cheddar cheese ½ tsp salt ⅛ tsp black pepper small handful parsley pinch of sugar

TM

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Empanada Dough Empanada Filling

Lime-Melon Fresca½ melon of your choice (watermelon, honeydew, cantaloupe) ½ C sugar or honey, to taste 1 lime 1-2 C ice

Empanada & Chimichurri History Empanadas are eaten in Latin America, Spain, Portugal, the Caribbean, and the Philippines. They are essentially a stuffed pastry. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread (pan means bread). Usually the empanada is made by folding a thin circular-shaped dough patty over the stuffing, creating its typical semicircular shape. Empanadas are also known by a wide variety of regional names. It is likely that the Latin American empanadas were originally from Spain, where an empanada is prepared similarly to a pie that is cut in pieces, making it a portable, easy, and hearty meal for working people.

Food historians tend to agree that Chimichurri sauce was probably invented by the cowboys or gauchos to give flavor to the meat they cooked over open fires out on the prairies. It is likely that they used dried herbs, as those were easier to transport and didn’t spoil like fresh herbs would. Historians speculate that the original sauce is likely to have been a bit more similar to English mint sauce, rather than the chimmichurri we know today. The origin of the name “chimmichurri” is a little less clear. One story says that the name comes from “Jimmy’s curry”, Jimmy being an Irish or Englishman who is rumored to have joined in the fight for Argentine independence, or, less romantically, to have been involved in the meat trade. His name was difficult for the Argentinians to pronounce, hence his sauce became known as chimichurri. Still other stories say the name of the sauce comes from the Basque settlers who arrived in Argentina in the 19th century and is derived from the word ‘tximitxurri’, loosely translated as “a mixture of several things in no particular order”.

The Surprise Ingredient is: Parsley! ★ There are two types of parsley - curly leaf and flat leaf. Flat leaf is often referred to as Italian

parsley and it has a strong flavor and flat leaves. Curly parsley is bitter and has wrinkled or creased leaves.

★ Parsley is one of the most popular herbs in the world. It is used as an ingredient in salads, soups, stews, and dishes made of tomato, meat, and fish. It is best to add parsley near the end of cooking a dish to ensure the best flavor.

★ Parsley is a natural breath freshener. It reduces the odor of garlic breath when chewed fresh. This is thanks to parsley’s high chlorophyll levels.

★ Two tablespoons of parsley contains 153% of the recommended daily value of vitamin K.

fun food facts:

Time for a laugh! What is green and sings? Elvis Parsley!

Knock knock. Who’s there? Parsley. Parsley who? Parsley the empanadas, please!

TM

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