EMPANADAS
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
- In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
- Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
- In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
- Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
- Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
- For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)
SWEET EMPANADAS DOUGH RECIPE
If you are looking for delicious Empanaditas, you can not go wrong with this Sweet Empanadas dough recipe as your base! Simple to make and deliciously sweet, be sure to make a double batch as they'll disappear quickly!
Provided by Ana Frias
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Whisk the flour, kosher salt, and cinnamon together in a large bowl,
- Add the butter. Using your hands or a pastry cutter, work in the butter until the mixture resembles pea-sized crumbles.
- Add 1 egg, sugar, vanilla extract and 4 tablespoons of water.
- With your clean hands knead the mixture a few times in the bowl just until you can gather the dough together.
- Transfer the dough to a clean surface and continue to knead the dough adding two tablespoons of water at a time (about 8 to 10 tablespoons total). Note: The dough is ready when it no longer sticks to the counter and it does not look dry.
- Continue to knead about 3 to 5 minutes; then form dough into a disk, wrap with plastic, and chill for at least 20 minutes.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Nutrition Facts : ServingSize 1 empanada, Calories 170 kcal, Carbohydrate 20 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, Sodium 93 mg, Fiber 1 g, Sugar 2 g, Cholesterol 19 mg, UnsaturatedFat 4 g
BEEF & CHORIZO EMPANADAS
Think of these beef and chorizo empanadas as a kind of South American pasty. They can be baked or fried and are tasty served with guacamole and sour cream
Provided by Tilly Amore
Categories Buffet, Lunch, Snack, Supper
Time 1h10m
Yield Makes 16
Number Of Ingredients 12
Steps:
- Tip the flour into a bowl with 1 tsp salt and add the butter. Rub the butter and flour with your fingertips until crumbly. Add the eggs and 100ml cold water, bring together to a dough then turn out onto a floured surface and begin to knead until soft and smooth. Cover with cling film and put in the fridge to rest for 20 mins.
- Remove the chorizo from its casing and add to a mixing bowl with the mince, onion, coriander, parsley, paprika, cumin and chilli flakes. Mix everything together, then cook in a frying pan over a medium heat for 2 mins. Add the tomato purée and cook for a further 7-10 mins until everything is cooked through. Remove from the heat and allow to cool.
- Heat the oven to 180C/160C fan/gas 4. Divide the dough into four portions and roll out each one into a thin sheet. Use a 10cm biscuit cutter to cut out discs. Place 1 tsp of filling in the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.
- Arrange on a lined baking tray, brush with beaten egg and bake for 20 mins. When the empanadas are ready, remove from the oven and cool for 5 mins before serving.
Nutrition Facts : Calories 273 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
ECUADORIAN EMPANADAS DE VIENTO - CHEESE EMPANADAS - ECUADOREAN
You can get these empanadas everywhere in Ecuador. Some places make a huge one that fills your entire plate. There are usually lightly sprinkled with sugar immediately after frying. These can be served as an appetizer, for breakfast, as a snack or as a light lunch, with a salad. I am providing the recipe for the dough, but you can buy premade dough, called discos, in Latin markets. Goya brand is good. Remember that measurements are by weight, not by cupful. I use monterey jack, mozzarella or muenster cheese for these. I like a cheese that melts well. From Cocinemos Con Kristy, Tomo 1. Warning: These are addictive!
Provided by Pesto lover
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour and baking powder well. Cut in shortening.
- Mix water, salt and lemon juice. Stir well.
- Blend water into the flour mixture, a bit at a time until you get a soft dough. Knead it well.
- Roll out dough until it is pretty thin. Cut circles with a cup or cutter, of the size you desire.
- Start heating your oil.
- Put 1 tbsp filling (depending on size of circles you have cut) into the middle of each circle. Fold over and turn the edges to seal well.
- Fry them in a skillet, with a lot of oil. Spoon hot oil over them as they fry, so that both sides get golden and you don't have to turn them. They puff up as you spoon the oil over them.
- Remove to a plate lined with paper towels to drain. Sprinkle with sugar and serve immediately, as the dough and the cheese hardens when they get cold.
Nutrition Facts : Calories 902.5, Fat 78.3, SaturatedFat 11.5, Cholesterol 4.9, Sodium 256, Carbohydrate 45.2, Fiber 1.6, Sugar 1.6, Protein 5.9
EMPANADAS DE FRUTA
Make and share this Empanadas de Fruta recipe from Food.com.
Provided by Amber of AZ
Categories Dessert
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, salt and sugar; add shortening and mix well.
- Add beaten egg to water and then to dry mixture.
- Dough should be soft but not sticky.
- Make small balls of dough.
- Roll out to 5 inches diameter and 1/8" thick.
- Place a heaping teaspoon of filling on half of rolled out dough turning other half of dough over and pressing edges together.
- Pinch edges between thumb and fore finger giving the dough a half-turn.
- Fry in deep fat until golden brown.
- Drain.
- To make fruit filling, add enough water to cover the dried fruit and raisins.
- Cook over low heat until tender.
- Add sugar, spices, and nuts.
- Mix until well blended. ( A 21 oz. can of fruit pie filling can be
- substituted for the fruit filling.)
Nutrition Facts : Calories 968.2, Fat 32.2, SaturatedFat 5.9, Sodium 311.1, Carbohydrate 163.9, Fiber 10.2, Sugar 38, Protein 14.7
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- Fried Empanadas. View Recipe. Raisins and hard-boiled eggs are the key flavorful ingredients for these traditionally fried empanadas. Home cook Jennifer Le Moine says, "The entire dish was gone in seconds."
- Squash and Kohlrabi Empanadas. View Recipe. Make a veggie-packed dinner or side dish with these vegetarian-friendly empanadas. "Everyone loved them. Excellent blend of flavors."
- Empanadas Abiertas de Humita (Creamy Corn Empanadas) View Recipe. Popular in Argentina and Chile, these empanadas rely on corn and cheese for a creamy filling.
- Mexican Pumpkin Empanadas. View Recipe. The ultimate warm and comforting dessert, this recipe produces perfectly spiced pumpkin empanadas. "This was my first time making empanadas and with this recipe, they came out fantastic!"
- Argentine Meat Empanadas. View Recipe. Salty olives, sweet paprika, and tangy raisins make the meaty filling for these empanadas a stand-out. They come together quickly by using the suggested puff pastry in place of traditional empanada dough.
- Classic Empanadas. View Recipe. A combination of potatoes and beef bulk up these hearty empanadas. Don't forget the egg wash, which will make the dough perfectly golden.
- Easy Mushroom-Goat Cheese Empanadas. View Recipe. An unusual adaption of empanadas, hearty mushrooms and creamy goat cheese make up the filling in this recipe.
- Empanadas de Pollo (Easy Chicken Empanadas) View Recipe. A delicious way to use up leftover chicken, these tender empanadas also contain green onions, garlic, and spices for a burst of flavor.
- Empanadas de Tomate, Queso, y Albahaca (Tomato, Basil, and Mozzarella Empanadas) View Recipe. A play on Italian-Latin American fusion, these empanadas contain all the flavorful ingredients of bruschetta for a unique dish.
- Chilean Empanada. View Recipe. Ground pork takes center stage in these traditionally stuffed empanadas. Home cook aminah says, "My mother is from Chile and this recipe is almost exactly like hers."
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