KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · All Tags · Copied Recipes
Random

 

Home > posts > 2013 > 04 > Reuben Empanadas and Corn
Reuben Empanadas and Corn Thursday, April 11, 2013, 09:01 PM

/posts/2013/04/20130411_210127_reuben-empanadas-and-corn.md
/_id/20130411210100

20130411-210123.jpg

I wanted to try something different so I made baked reuben empanadas. I based the dough on the regular empanada doughbut used rye flour instead of wheat. I also didn't have egg, but this sitesuggested I could used soy yogurt. Since I wasn't trying to be vegan, I used greek yogurt. The dough came out okay. Very sticky. Plus, making so little is hard with the mixer.

Anyway, I rolled them out, put a small coating of lite Thousand Island, some (squeezed out)sauerkraut, then sliced corned beef and finally, I topped it with half a slice of light swiss cheese. (see the picture at the bottom).

They came out okay. I think I liked the idea of them more. They didn't taste overly "reubeny". The dough tasted the same so next time, I think I'll throw some caraway seeds in it to make it more rye tasting. And I do not know what else to try to bring out the flavors. Also, I kind of forgot how intense and time consuming it is to make empanadas alone.

I also had corn. Most things said to do them in the oven for 30 min at 350 but I did them for 24 at 400 since I was doing the empanadas anyway.20130411-210046.jpg

Pointwise, I don't think it should be too bad. It made 6 empanadas (3 dinner/3 lunch). It was 12 pp for the dough, plus (3x1pp) for light swiss slices + 1/2 lbs corned beef (8 pp) and guess 2 for the dressing. That's 12+3+8+2=25 for 6 or 4 points plus each.



This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.

Original WP Post ID: 3414

Original WP Pub Date: 2013-04-11_210127


Outgoing: