Today for our cultural activity we learned how to make empanadas with Arturo's mom. All set up by Pip and Flo (a required shout-out). So here is the recipe that I will be attempting to recreate when I get home! Hopefully I can get some of Pip's pictures and post them later.
Ingredients:
4 cups of flour, sifted
1½ cups of water
2 tablespoons of margarine/butter/manteca (pig's fat)
Salt
Sugar
Filling mixture*
Steps:
1. Heat water, margine/butter/manteca, ~½ tablespoon of salt, and ~½ tablespoon of sugar until boiling, remove from heat.
2. Combine flour and water. Mix and add additional water or flour until consistency is so that the mixture does not stick to the bowl or your hands.
3. Leave out for at least 2 hours (recommended but not required).
4. Stretch out, hard to explain but not kneading.
5. Make all of the dough into small balls.
6. Start with the first ball you made and roll it out thin.
7. Add filling mixture*, fold in half, and smush closed.
8. Pick up, close again, and make orejas (ears) with the edge. Again hard to explain.
9. Place aside, all separate.
Option 1 - frying
A. Heat a few inches of oil in a small pot.
B. Test the heat of the oil by dipping the end of an empanada in.
C. When it is hot, fry, flip, and repeat until they are done/dark.
D. Lift out, drain, place in bowl with napkins, sprinkle sugar, let cool.
Option 2 - baking (better for meat filled)
A. Use less fat when making dough.
B. Add egg wash before baking.
I don't actually know the rest of the details of this method, I have to ask.
*Filling options*:
Queso (cheese)
Queso + marmelada (marmalade)
Banano
Queso + aceitunas (olives)
Queso + arroz (rice) + cebolla (onion)
Y más!!
Ingredients:
4 cups of flour, sifted
1½ cups of water
2 tablespoons of margarine/butter/manteca (pig's fat)
Salt
Sugar
Filling mixture*
Steps:
1. Heat water, margine/butter/manteca, ~½ tablespoon of salt, and ~½ tablespoon of sugar until boiling, remove from heat.
2. Combine flour and water. Mix and add additional water or flour until consistency is so that the mixture does not stick to the bowl or your hands.
3. Leave out for at least 2 hours (recommended but not required).
4. Stretch out, hard to explain but not kneading.
5. Make all of the dough into small balls.
6. Start with the first ball you made and roll it out thin.
7. Add filling mixture*, fold in half, and smush closed.
8. Pick up, close again, and make orejas (ears) with the edge. Again hard to explain.
9. Place aside, all separate.
Option 1 - frying
A. Heat a few inches of oil in a small pot.
B. Test the heat of the oil by dipping the end of an empanada in.
C. When it is hot, fry, flip, and repeat until they are done/dark.
D. Lift out, drain, place in bowl with napkins, sprinkle sugar, let cool.
Option 2 - baking (better for meat filled)
A. Use less fat when making dough.
B. Add egg wash before baking.
I don't actually know the rest of the details of this method, I have to ask.
*Filling options*:
Queso (cheese)
Queso + marmelada (marmalade)
Banano
Queso + aceitunas (olives)
Queso + arroz (rice) + cebolla (onion)
Y más!!
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