Ingredients
- Dough:
- 2-1/2 cups all purpose flour
- 3/4 teaspoon salt
- 1/4 cup ( 1 stick) chilled unsalted butter, cut into 1/2” cubes
- 1/3 cup solid vegetable shortening frozen, cut into 3/4” cubes
- 3 tablespoons (or more) ice water
- Filling:
- 1-1/2 tablespoons olive oil
- 2 cups chopped red onions
- 3/4 cup chopped seeded pablano chiles
- 3 garlic cloves chopped
- 2 large plum tomatoes seeded, coarsely chopped (scant 1 cup)
- 1/4 cup chopped drained pimiento-stuffed green olives 1 cup grated Parmesan cheese
- 1/2 cup coarsely grated whole milk mozzarella cheese
- 1 large egg beaten to blend (for glaze)
Preparation
Step 1
Dough:
Blend flour and salt in processor 5 seconds. Add butter, add shortening, using on/off turns, process until mixture resembles coarse meal. Add 2 tablespoons ice water. Using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball, flatten into disk. Wrap in plastic and chill at least one hour and up to one day.
Filling:
Heat oil in large nonstick skillet over medium high heat. Add onions, chiles, and garlic, saute 10 minutes. Add tomatoes, saute until liquid evaporates, about 5 minutes. Transfer mixture to bowl, stir in olives. Cool filling, mix in both cheeses. Season filling with salt and pepper. Roll out dough on floured surface to scant 1/4” thickness. Cut out 4-4-.5” diameter rounds. Gather dough scraps, roll out again and cut more rounds. Repeat to yield 16 rounds. Brush with glaze. Mound 1 heaping tablespoon filling on half of each. Fold other half of dough over, press edges with fork to seal. Arrange empanadas on 2 ungreased baking sheets. Preheat oven to 375 degrees. Brush empanadas with egg glaze. Bake uncovered until golden, about 25 minutes. Let stand 5 minutes. Transfer to platter. Serve warm or at room temperature.