Blue Cheese & Red Cabbage Empanadas

<strong>Main dish: </strong>Pair these empanadas with wild rice and steamed broccoli for a satisfying vegetarian main course. <strong>Leftovers:</strong> With the other half of the red cabbage, make an Asian coleslaw by adding some grated carrots and chopped cilantro and tossing with rice wine vinegar, tamari, sesame oil, and chili-garlic paste.
Blue Cheese & Red Cabbage Empanadas

Ingredients

DOUGH
1 cup all-purpose flour
⅓ cup whole wheat flour
Pinch of salt and freshly ground black pepper
6 tablespoons chilled unsalted butter, cut into small pieces
¼ cup cold water (more if dough is dry)

FILLING
½ head red cabbage, cored and thinly sliced
1 cup minced onion (about ½ medium onion)
½ jalapeño chile, seeded and minced
2 tablespoons Dijon mustard
⅓ cup apple cider vinegar
½ cup water
¼ cup evaporated cane juice
1 teaspoon salt
½ cup crumbled blue cheese
⅓ cup toasted chopped walnuts

EGG WASH
1 egg
2 tablespoons water

Nutrition Facts

Per serving: 274 calories, 15 g fat (7.5 g saturated), 29 g carbohydrates, 6 g protein, 3 g fiber, 545 mg sodium (24% Daily Value).

Directions

1. For the dough: Combine the flours, salt, and pepper in a food processor. Pulse to combine.

2. Add in pieces of butter and pulse repeatedly until mixture resembles coarse breadcrumbs. While processor is running, slowly add in water until it’s absorbed and the dough pulls away from the bowl. Be sure not to overwork the dough.

3. Remove the dough and fl atten into a disk. Wrap the dough in plastic and refrigerate for a minimum of 30 minutes. Dough can be made a day in advance, if necessary.

4. Preheat oven to 400°F.

5. For the filling: In a large saucepan, combine cabbage, onion, jalapeño, mustard, vinegar, water, evaporated cane juice, and salt. Bring mixture to a boil over high heat, then reduce heat to allow mixture to simmer. Cook covered for 30 to 35 minutes, or until cabbage is softened. Allow mixture to cool.

6. Once cooled, drain cabbage mixture and put in a large bowl. Stir in blue cheese and walnuts.

7. Cut the dough into 16 equal pieces and use your hands to shape each piece into a little ball, then flatten into a disc withyour palm. With a lightly floured rolling pin, roll out each piece into a circle about ⅛-inch thick.

8. For the egg wash: In a small bowl, whisk the egg and 2 tablespoons water to combine.

9. Place a spoonful of cabbage fi lling in the center of each circle. Brush the edges of each piece of dough with the egg wash to help secure the empanada once folded. Fold each dough circle in half and crimp the edges with a fork. Brush the top of each empanada with the egg wash and poke a couple of holes on top so steam can escape when baking.

10. Place the empanadas on a greased tray. Bake for 25 to 30 minutes, or until golden brown.