Reuben Empanada with Cabbage Salad
If you like reuben sandwiches, here’s a great South American twist to it. I created this dish using left over corned beef from St. Patrick’s day dinner.
Ingredients
For the Empanada Dough:
3 cups flour
1/2 cup shortening or lard
1 chicken bullion cube
1 tbsp baking powder
1 tbsp sugar
1 egg
1/2 cup water
For Empanada Reuben Filling:
2 cups cooked corn beef, finely chopped
1 medium baked potato, finely chopped
1/2 cup sour kraut, finely chopped
1/3 cup Thousand Island Dressing
For the Cabbage Salad:
4 cups finely shredded cabbage
1/2 bell pepper, finely chopped
2 green onions, finely chopped
1/4 cup olive oil
2 tbsp apples cider vinegar
2 tsp sugar
salt and pepper to taste
Instructions
1
To make the Empanada Dough: add the flour, shorting or lard, chicken bouillon cube, baking powder and sugar to your food processor and pulse to cut the fat and flour together until it resembles coarse corn meal.
2
Switch the food processor blade to the dough blade and add the egg and water. Pulse everything together to form a soft dough and let the machine knead it for about 20 seconds. If needed, adjust flour and water to create a soft dough.
3
Remove the dough and set it aside for about 5 minutes.
4
To make the Empanada Reuben Filling: I like to do this in my food processor too. I just add enough cooked corned beef and the baked potato (cut into pieces) into the bowl of my food processor and pulse, chopping everything up.
5
Remove the chopped corned beef (corned beef should already be fully cooked) into a large bowl folding in the sour kraut and the Thousand Island Dressing.
6
To make the Cabbage Salad: add everything into a large bowl and toss to combine. Set the cabbage salad aside.
7
To assemble the reuben empanadas, on a floured work surface roll the empanada dough out to about 1/8 inch thick. Using a round cookie cutter, cut round pieces of dough out.
8
Place a spoonful of the empanada reuben filling onto one side of the empanada dough and fold the other half of the dough over on top of it. Use a fork to seal the edges.
9
Heat 2 inches of oil in a large pan and fry the empanadas until they are golden brown. Carefully remove and place on a paper towel lined plate
10
Serve with the fresh cabbage salad and enjoy!
