FILIPINO EMPANADAS
Filipino empanadas, full of flavour with flaky light pastry using a secret ingredient. Perfect Filipino snack food and you can freeze the leftovers for another day.
Provided by Sara McCleary
Categories Snack
Time 1h35m
Number Of Ingredients 22
Steps:
- In a large non stick pan, over a medium heat, heat oil and sautee onions and garlic until soft.
- Add pork mince and cook for a few minutes until it starts to brown.
- Stir in carrot and potato and continue cooking for a few more minutes.
- Add peas, sultanas, soy sauce, oyster sauce, sugar, white pepper and water. Stir well.
- Continue to cook the mixture over a low heat, stirring so the mixture does not burn, until liquid has evaporated.
- Cover and place empanada filling to the side to cool while making the pastry. If it is a hot day, I suggest you put the filling in the fridge once it has cooled slightly.
- Place flour, sugar, baking powder and salt in a large bowl, whisk together.
- Add lard to the flour mixture. With the tips of your fingers rub (see notes) the lard into the flour mixture.
- Whisk water, egg and vinegar together and add to flour mixture.
- Mix until combined and then turn out on to a lightly floured bench.
- Knead until mixture forms a smooth dough. Adding a little more flour if too sticky to handle.
- Shape into a flatish ball and wrap in plastic. Place in the fridge for 20 minutes to rest.
- Divide dough into 18 round balls, and cover with some plastic wrap to avoid them drying out while assembling.
- On a floured bench, roll out a dough ball with a rolling pin, until around ½ centimetre thick.
- Place 2 tablespoons of empanada filling in the centre of the rolled out dough.
- Fold the dough in half over the filling, then seal the empanada but pleating* the edges and crimping as you go.
- You can see how I do it on Instagram here.
- Continue with the remainder of the dough and filling. Keeping the empanadas covered as you go so they don't dry out.
- Place enough vegetable oil in a wok, which would be high enough to cover the empanadas. Heat oil until it reaches 180°C (350°F). Cook a few empanada at a time (don't crowd the wok) until they are golden brown.
- Once golden remove from the wok and drain on kitchen paper towel.Serve immediately.
Nutrition Facts : Calories 215 kcal, Carbohydrate 23 g, Protein 8 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 255 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
EMPANADA DOUGH
Steps:
- In a mixing bowl combine the masa harina, flour, cornmeal, baking powder, Southwest seasoning, salt, and pepper, mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.
EMPANADA DOUGH
This basic dough can be filled with Empanada Pork Filling, then fried or baked.
Provided by lola
Categories Appetizers and Snacks Pastries Empanadas
Time 20m
Yield 24
Number Of Ingredients 7
Steps:
- Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal.
Nutrition Facts : Calories 61.7 calories, Carbohydrate 11.2 g, Cholesterol 11.1 mg, Fat 1.3 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 56 mg, Sugar 2.8 g
EMPANADA
This is a Filipino (spanish inspired probably) food that I think resembles a sort of turnover. Someone requested this before on the message board. I got this form the recipes given to us in HS. Dont know how long it would take and make
Provided by demi_quinn
Categories Lunch/Snacks
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Mix beaten eggs, water, salt and sugar and mix well.
- Add this to the flour and knead well until very smooth.
- Let rest for 10-15 minutes.
- Roll on board slightly dusted with cornstarch until very thin.
- With pork lard brush surface thoroughly.
- Start rolling tightly as jelly roll.
- Cut very fine around 2 mm.
- Set aside.
- On the same dough, pinch a portion and make as many as the ojadre (the rolled one) put the ojadre on top of the small ones, brush with melted lard, cover with banan leaf as thin as posible to a round form.
- Put 1 tbsp filling in the center, put 1 sliced of hard boiled eggs, form the empanada, as turnover, flute the edges and fry in deep hot fat until golden brown.
- To prepare filling: heat lard, add garlic, onions and ground pork.
- Cook for a while.
- Add diced potatoes and all the ingredients, cook until all ingredients are tender.
- Season to taste.
- Add 4 tbsp flour, stir very welll until all ingredients have blended.
- Let cook until ready to use.
Nutrition Facts : Calories 264, Fat 8.9, SaturatedFat 3.3, Cholesterol 45.4, Sodium 96.4, Carbohydrate 37, Fiber 2.4, Sugar 7, Protein 8.8
AUTHENTIC EMPANADA PASTRY DOUGH
Try this easy and authentic empanada pastry dough! Quick to make since all ingredients are mixed in a food processor, then kneaded just very quickly and it's done. You can make it in advance, just cut it into discs, and freeze for later use.
Provided by Fioa
Categories World Cuisine Recipes Latin American South American Argentinian
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined.
- Dissolve salt in warm water. Add gradually to the food processor and pulse until a soft dough ball forms. Turn ball into a bowl and wrap tightly with plastic wrap. Refrigerate at least 30 minutes.
- Dust a work surface with flour and knead dough for 1 minute. Roll out thinly and cut into discs. Freeze discs for later use or use right away for your favorite sweet or savory empanadas.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 15.9 g, Cholesterol 25.7 mg, Fat 4.5 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 200.8 mg, Sugar 0.1 g
EMPANADA DOUGH
Stuff these with your favorite ingredients! Use only butter for this recipe. This dough should make about 10-12 empanadas depending on the size you are making them. This dough can also be made using a food processor and completely frozen butter pieces, though you will have to be careful not to overprocess the dough when mixing on the processor.
Provided by Kittencalrecipezazz
Categories Breads
Time 5m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl sift together flour and salt.
- Blend in the cold butter cubes using you fingers or a pastry blender until the mixture resembles coarse meal (the mixture should be pea-size).
- In a small bowl whisk together egg, ice water and vinegar.
- Add to the flour mixture, stirring with a fork just until incorporated (the mixture will look somewhat lumpy).
- Transfer the mixture onto a LIGHTLY floured surface.
- Gather the dough together with your hands and gently knead with the heel of your hand once or twice (just enough to bring the dough together, do not overwork the dough or it will be tough!).
- Form the dough in a semi-flat ball or rectangle.
- Cover the dough tightly with plastic wrap and chill for 1 hour or up to 8 hours.
- Roll out the dough, then cut into desired size circles.
- Fill with favorite fillings then close the dough over the filling as you would a pierogi.
- Brush the ends with egg wash then seal together with a fork.
- Bake as desired.
Nutrition Facts : Calories 191.2, Fat 10, SaturatedFat 6, Cholesterol 43, Sodium 437.8, Carbohydrate 21.5, Fiber 0.8, Sugar 0.1, Protein 3.6
EMPANADA DOUGH
This empanada dough recipe can be used to make any kind of empanada, including chicken empanadas, potato and chorizo empanadas, and more.
Categories Quick & Easy Chill Gourmet
Yield Makes enough for 12 pastries
Number Of Ingredients 6
Steps:
- Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
- Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
- Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
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