VENEZUELAN EMPANADAS
Steps:
- Make the filling: Place the beef, bay leaves, 1 tablespoon salt and water to cover in a saucepan and bring to a boil over medium heat. Reduce to a simmer, cover and cook until the meat is almost falling apart, about 1 hour 30 minutes. Transfer the meat to a bowl and shred with a fork; cool. Reserve the broth.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic and shallot; cook until the onion is translucent, about 3 minutes. Stir in the scallion, paprika, sazon completa, oregano, cumin and 1/4 teaspoon pepper. Add the beef and 1 cup of the reserved broth and cook over medium heat until thick, about 10 minutes. Season with salt.
- Make the dough: Mix 3 1/2 cups hot water, the sugar, vegetable oil, butter and salt in a medium bowl until the butter melts. Stir in the cornmeal and flour until a soft dough forms, then knead on a clean surface until the dough comes together. Shape into 12 balls, using about 1/2 cup dough for each.
- One at a time, sprinkle each dough ball with water, place between two pieces of lightly oiled heavy-duty plastic wrap (a cut resealable bag works well) and roll into a 7-inch circle. Remove the top sheet of plastic and place 2 to 3 tablespoons filling in the center of the dough. Use the bottom piece of
- plastic to fold the dough in half over the filling and press to seal. Trim into a half-moon shape with a knife or press down with the round edge of a bowl. Remove the plastic and place the empanada on a parchment-lined baking sheet.
- Preheat the oven to 300 degrees F. Heat 1 inch of vegetable oil in a large skillet until a deep-fry thermometer registers 365 degrees F. Fry the empanadas in batches until golden, about 4 minutes per side. Transfer to a paper-towel-lined baking sheet; keep warm in the oven.
- Make the sauce: Combine the cilantro, olive oil, avocado, bell pepper, scallion, vinegar and garlic in a blender. Add 1 teaspoon salt and 2 teaspoons pepper and puree until smooth. Thin out the sauce with up to 1/4 cup water and serve with the empanadas.
TEXAS BLACKBERRY AND STRAWBERRY EMPANADAS
Provided by Chef Tim Love : Shows : Food Network
Categories dessert
Time 1h13m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine flour, sugar, salt and baking powder and mix well. Add shortening and break it up by hand until it resembles cornmeal. Add chicken stock and knead until all is incorporated. Let it rest, covered, for at least 30 minutes in cooler.
- Meanwhile, make the filling. Combine blackberries, strawberries, goat cheese and sugar and mix well.
- When the dough has chilled, roll it out to 1/4-inch thickness on a lightly floured surface with a rolling pin. Cut circles out of the dough with a 4-inch round cutter. Spoon a heaping tablespoon of filling into the center of each dough circle. Beat the eggs and water together in a small bowl. Brush the egg wash all around the edges of the dough. Fold the dough over the filling to make the circles into half moons. Crimp the edges with the tines of a fork to seal the dough closed.
- Heat a pan, filled half way up with peanut oil, to 350 degrees F.
- Fry the empanadas until golden brown, about 6 to 8 minutes, turning them over occasionally with tongs.
ARGENTINEAN EMPANADAS
Empanadas are very popular as a street food in South America. Essentially, it is a crescent-shaped pastry with a filling, which may vary greatly by region or preference. Empanadas can be fried or baked, and may use a variety of fillings from meat or seafood to fruit or cheese. While this recipe uses the filling most popular in Buenos Aires, you can fill an empanada with virtually anything you please, so experiment! Tip: A recipe for empanada dough is given here, but they can be found in the frozen pastry section of many specialty or Hispanic groceries. If you are in a rush or just feeling lazy, frozen puff pastry can serve as an adequate substitute. Note: To the reviewer who said the flavor did not seem authentic, you probably haven't had meat empanadas from Argentina then! I am Argentine, and the ground beef empanadas you find there *always* have cumin. Other cultures may have different fillings.
Provided by Sephardi Kitchen
Categories Lunch/Snacks
Time 1h55m
Yield 15-20 empanadas, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Sift the flour, mix the sifted flour and salt in a large bowl.
- Mix in the solid margarine or butter with your fingers, (best to cross cut with two knives). The flour should have an even, coarse texture, with the margarine lumps no larger than a pea.
- Beat together the water, eggs, and vinegar in a bowl. Slowly mix into the flour mixture, until you have the desired consistency (it should not be too sticky, but still malleable).
- Place the mixture on a floured surface. Knead with the heel of your hand to bring the dough together.
- Cover the dough and allow to sit in a cool place for at least an hour.
- Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick. Cut into circles about 4-6 inches (10 - 15 cm) in diameter and lightly flour them.
- Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.
- Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Drain off fat.
- Mix in the cumin, pepper flakes, and sugar. Adjust to taste.
- Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.
- Preheat the oven to 375ºF/200ºC.
- Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the center of each wrapper. Dampen the outer perimeter of the dough.
- Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself. Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so that it slightly overlaps the first piece. Repeat along the length of the folded side, until you create a braided or twisted seal.
- If desired, brush the tops of the empanadas with beaten egg yolk for a nice golden color.
- Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.
Nutrition Facts : Calories 306.8, Fat 20, SaturatedFat 5.4, Cholesterol 118.9, Sodium 387.5, Carbohydrate 18.2, Fiber 0.9, Sugar 0.9, Protein 12.8
GUAVA EMPANADAS: EMPANADAS DE GUAVA
Provided by Aarón Sánchez
Categories dessert
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a mixer with the paddle attachment, mix the flour, sugar, and salt well. Then add oil and water until dough forms. Roll dough out 1/8-thick. With a 3-inch ring, cut out circles of dough. In a bowl mix guava jelly, mango, mint and lemon juice well. Spoon a little guava filling in the center of a circle of dough. Fold over the sides and brush with a little egg wash. Crimp the edges. Repeat process until all dough and filling is used. Fry empanadas in 375 degree oil until golden. Drain on paper towels. Serve with whipping cream.
BERRY EMPANADAS - EMPANADAS DE BAYAS
Make and share this Berry Empanadas - Empanadas De Bayas recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 400º.
- Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium bowl and mix well.
- Gently fold in berries.
- Roll out pastry and cut into twelve 4 1/2-inch rounds.
- Place 2 tablespoons berry filling on half of round, leaving about 1/2 inch along edges.
- Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork.
- Repeat this procedure until all rounds are folded and sealed.
- Combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon.
- Brush each empanada with melted butter and sprinkle with cinnamon-sugar.
- Bake on greased cookie sheet 18-20 minutes or until golden brown.
ATOLE DE ZARZAMORAS (BLACKBERRY ATOLE)
These hot beverages have been consumed since pre-Hispanic times. Made with water, milk, or a combination of the two, and often thickened with masa.
Provided by Fany Gerson
Categories Dessert Drinks Hominy/Cornmeal/Masa Milk/Cream Dairy Tree Nut Free Soy Free Vegetarian Non-Alcoholic
Yield 1½ quarts
Number Of Ingredients 5
Steps:
- In a saucepot over high heat, bring the water to a boil with the piloncillo and sugar until they are dissolved. Add the masa and whisk so it dissolves and doesn't form any lumps. Let thicken.
- Purée the blackberries in a food processor, add to the mixture, and cook for a couple of minutes; do not boil too long or the drink will lose color and that fresh blackberry flavor. Enjoy it while it's warm. If you have any left over it will thicken quite a bit; you can store it in the refrigerator and simply add a bit of water to the mixture when you reheat it.
BRAZILIAN EMPANADAS
this is not my own personal recipe, i added it for the zaar world tour game and now zaar reps refuse to remove it.
Provided by catalinacrawler
Categories Brazilian
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Sift together the flour, salt, and turmeric.
- Work in the butter and shortening until it has a cornmeal-like consistency.
- Add the egg and the beer, and work until incorporated.
- Cover with a wet towel, and rest for 15 minutes.
- Meanwhile, saute the onion, tomatoes, and hearts of palm in butter for 2 to 3 minutes, until soft.
- Deglaze with the sherry.
- Add the tomato paste and cook for 1 minute.
- Add shrimp and cook for 2 minutes.
- Season with salt and pepper. Let cool to room temperature.
- Preheat oil to 350°F.
- Roll dough into 1-inch balls and flatten into rounds approximately 3-inches in diameter.
- Spoon 1 tablespoon of stuffing onto each round, fold the dough in half, brush edges with egg yolk, and pinch to seal.
- Fry the empanadas for 4 minutes.
Nutrition Facts : Calories 217.1, Fat 11.7, SaturatedFat 5.6, Cholesterol 60.4, Sodium 247.9, Carbohydrate 17.1, Fiber 1.1, Sugar 0.7, Protein 5.5
PANAMANIAN BEEF EMPANADAS
I finally found a site with empanadas that sound and taste closest to what I grew up with. No raisins or potatoes here!! Finally!! Posting so i can find again!!
Provided by Jessica K
Categories Lunch/Snacks
Time 40m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Filling:.
- Place oil in skillet and brown the beef, then drain the grease.
- Add rest of ingredients, cover and simmer for about 30 minutes. Remove the bay leaf.
- If needed, add a little bit of flour to thicken the consistency of the filling. Salt and pepper to taste.
- For Crust:.
- Roll out on a lightly floured board-1/8th inch thick. Cut with cookie cutter or glass for appetizer sized empanadas. Use a small plate for luncheon size empanadas.
- On each round, put about 1/2 teaspoon filling. Fold over and flute edges with fork. Brush tops with beaten egg. Bake at 400 degrees until the crust is golden brown.
- You can also deep fry these in a deep fryer or in a deep skillet with enough oil to cover them. that's the way they eat them there, but baking is lower fat! But fried is sooo good! If frying don't brush the tops with egg!
- Enjoy!
Nutrition Facts : Calories 271.2, Fat 19.2, SaturatedFat 3.8, Cholesterol 19.3, Sodium 225.3, Carbohydrate 17.4, Fiber 0.7, Sugar 0.7, Protein 6.9
EMPANADAS - ANTIOQUIA, COLOMBIA
Empanadas Colombianas (Colombian Empanadas, great party item) (Pronounced ehm-pah-nah-dah) Empanadas are a tradition throughout the Hispanic world. Depending on what country you may find yourself, empanadas can vary greatly in flavor, uses and fillings. Even within one country, empanadas may be quite different from one region to the other. You see, empanadas developed very much along the same lines as Tacos and Burritos: Whatever happens to be available from leftovers or from the particular agriculture of a region, gets put inside the empanadas. In Colombia alone, there are a multitude of variations of the classic empanada starting from meat fillings to mashed potatoes, rice concoctions, squash, pumpkin, greens, jellies and other sweets, etc. Even in my home city of Medellín, empanadas can vary greatly from Envigado, to El Poblado, to San Pedro, to La Ceja, to Barbosa, to Belén, to Marique, to La Floresta to downtown (these are all suburbs of a city of over 3.5 million people)
Provided by Fabio
Categories Vegetable
Time 2h30m
Yield 4-5 doz, 12 serving(s)
Number Of Ingredients 16
Steps:
- The Dough.
- Mix all the dry ingredients together in a large bowl and begin to add the chicken broth until you have a smooth, humid, easy to work dough. Cover the bowl and let the "masa" rest for about one hour.
- The Filling.
- In a frying pan, heat the butter, margarine or oil over medium heat and partially fry the onions and tomatoes. Add the hamburger meat and brown thoroughly. Drain.
- In a large bowl, combine the browned meat mixture with the rice, potatoes, chopped cilantro and spices.
- The Empanada.
- Now, if you have a tortilla press, you're sitting pretty for the next step. If you don't have one, two pieces of 1" wood about 8" square will do just fine. Lacking that, anything flat and a counter top will work. Or, if you feel adventurous, you can use your own two little hands!
- Roll the "masa" (dough) into little balls about 1" in diameter. Place the masa ball on top of a piece of plastic wrap or wax paper. Cover with another piece of plastic or wax paper and press it into a flat circle (depending on the size of the original masa ball, the flat circle will turn out to be about 3 to 4 inches in diameter). Remove the top piece of plastic. Now add about one rounded tablespoon of the filling to the middle of the circle leaving about 1/2" of space on the sides. Using the plastic, fold the circle in half and press the edges together so it forms a half-moon. Remove from the plastic and, using your fingers, press the edges firmly together so the empanada is sealed. I like to make them pretty so, after the empanada is sealed, I take the tip of my finger and fold the edges at small intervals so that the empanada has a "scalloped" look to the edges.
- Cook them in bunches but don't prepare too many at a time and let them sit while the others cook since this tends to dry out the masa too much. Also, as you are cooking, keep the bowl of masa covered with a humid towel to keep it from getting too dry.
- Cooking.
- The traditional method, of course, is to fry the empanadas in a large, iron cauldron (approximately 50 years old), on top of a wood fire, outdoors, in about twenty pounds of pork lard that was used to fry the empanadas for the last month and a half.
- However, tradition does not always mean that it is right. Most of the time tradition simply means "lack of technology and alternate methods.".
- I use a deep-fat fryer filled with Canola or Peanut oil. For even healthier empanadas, they can be baked in the oven at 350 degrees F on a greased cookie sheet. Baking them, of course, takes longer and you will have to turn the empanadas once. Bake or fry until golden brown.
- If you fry them (the best method because they turn out nice and crunchy), make sure you place the finished empanadas on a cookie sheet whose bottom you have lined with a thick layer of paper towels. This will allow the excess oil to drain.
- The tradition in Colombia is to have an empanada in one hand and a wedge of lemon in the other. As you take a bite, you squeeze a few drops of lemon juice inside. A bowl of your favorite salsa and a teaspoon will also do the job quite well. This recipe should yield approximately 4 to 5 dozen empanadas.
- Waste not, want not.
- I made a bunch of empanadas the other day and found that I had mad way too much masa for the amount of filling I had. I did not want to waste the masa nor did I want to put it in the refrigerator until the next time I made empanadas. So, I thought about it for a while. I had about two pounds of masa left so I added a large package of shredded Monterey Jack cheese, a whole lot more cumin, some more onion powder and garlic powder and a little more salt. I then browned one pound of ground sausage and added it to the mixture.
- I rolled the mixture into 1" balls and deep fried them. They were great! I love it when my weird experiments turn into new recipes!
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