Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2013 > 04 > 20130411_210127_reuben-empanadas-and-corn.html
Reuben Empanadas and Corn
/posts/2013/04/20130411_210127_reuben-empanadas-and-corn.html
You are viewing revision 7dd86449 from 2020-04-10 11:34:50 -0600.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=7dd86449 to a URL.
See the help page for more information.
I wanted to try something different so I made baked reuben empanadas. I based the dough on the regular empanada dough[@rev] but used rye flour instead of wheat. I also didn't have egg, but this site suggested 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.
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.
Original Wordpress ID and Date: 3414, 2013-04-11_210127