How To make Empanadas
Ingredients
3
cup
all-purpose flour
2
teaspoon
salt 6 tb margarine
6
tablespoon
vegetable shortening
2
tablespoon
cold water
1
each
onion, chopped
4
cl
garlic, finely chopped
1
each
green pepper, seeded and
2
teaspoon
olive oil
8
oz
ground beef
1
teaspoon
cocoa powder
1
tablespoon
flour
2
teaspoon
ground cumin
2
teaspoon
paprika
2
teaspoon
dried oregano, crushed
2
each
chili peppers, seeded and chopped
4
tablespoon
canned crushed tomatoes
2
tablespoon
slivered almonds
2
tablespoon
raisins
2
tablespoon
green olives, chopped
2
tablespoon
parsley, chopped, fresh
1
each
egg yolk
1
teaspoon
water
2
teaspoon
milk
1
each
oil
Directions:
Sift the flour with a pinch of salt into a mixing bowl, or place in a food processor and mix once or twice. Rub in the margerine and shortening until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over-mix. Mix the liquid gradually, adding enough to bring the pastry together into a ball. (In a food processor, add the liquid through the funnel while the motor is running.) Wrap the pastry well, and chill for 20 to 30 minutes. Brown the ground meat well, and drain away as much of the fat as possible. until the onion is soft. Add to the meat. Then add the cocoa, flour, spices, oregano, and seasonings. Stir well and cook briefly before adding the chilies and the tomatoes. Cook slowly for 10-15 minutes. Add the nuts and the olives, and allow to cool. (Oh, you were supposed to add the parsley with the tomatoes, above.) Roll out the pastry on a floured surface. (We didn't do this. We ran the dough through the pasta machine - much easier! We found the number 3 setting on our Atlas pasta maker to be the right thickness.) Cut the dough into 4 inch rounds. (I used a leftover container from ricotta cheese to get the right size.) Place about 1-1/2 tablespoons of filling on the dough circle. Fold over, and press to seal. If the dough is a little dry, moisten the edges with a little warm water (with your finger) before pressing the edges together. Crimp the edges with a fork. With a toothpick, prick several holes on the top of the empanada to allow the steam to escape. Mix the glaze ingredients together. Place empanadas on a baking sheet, and brush with the egg glaze. Bake at 425 for 15-20 minutes, or until golden brown. If you like, you can freeze these. To bake frozen empanadas, place the frozen pastries on a cooking sheet and brush with the egg glaze. Bake for 30-35 minutes at 425 degrees. Makes 15 empanadas.
How To make Empanadas's Videos
Make These Baked Chilean Empanadas At Home
Chef Victoria Blamey of Gotham Bar and Grill in NYC makes oven-baked Chilean empanadas in the Munchies Test Kitchen. Victoria, originally from Santiago, Chile, makes these empanadas with traditional “pino” filling: diced beef, onions, as well as olives, hard boiled eggs and raisins.
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The Only Apple Empanada Recipe You’ll Need #onestopchop
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Brad and Gaby Make Beef Empanadas | It's Alive | Bon Appétit
Bon Appétit’s Brad Leone is back for episode 48 of “It’s Alive,” and this time Test Kitchen Manager Gaby Melian teaches Brad how to make Argentinian Empanadas. Join Brad and Gaby as they struggle with gloves, try on new hats, and celebrate Brad’s not-so-last day in the Test Kitchen.
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Join Bon Appétit test kitchen guy, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Fall's Flaky, Buttery, and Irresistibly PUMPKIN PIE EMPANADAS ????????A SUPER EASY Recipe you MUST TRY!
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It’s another beautiful day and it’s beginning to feel like fall so today I’m going to make you Fall in Love with these Pumpkin Pie Empanadas, the Perfect Autumn Dessert Delight ???????? these mouthwatering treats will have you craving for more! ???? I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Ingredients: 12 empanadas
For the filling
15 oz of 100%pure pumpkin
3/4 - 1 cup brown sugar
2 tsp vanilla blend
1 1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
For the dough
2 1/4 cup APF (all purpose flour)
1/4 cup sugar
1 tbsp baking powder
1/4 tsp salt
8 tbsp cold butter
1 cup cold milk
For egg wash
1 egg
1 tbsp milk or water
Turbinado sugar
1 serving of love????
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Recipes in Spanish:
The Best and delicious Bake Empanada with Flaky Empanada dough/Beef Empanada recipe
Ingredients;
2 & 1/4 cups all purpose flour
3 tbsp cold butter
7 tbsp cold water
1 egg
3 tbsp olive oil
1/2 tsp salt
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Chicken Empanadas - Chicken Hand Pies - Food Wishes
It’s always a great feeling when a recipe comes out well, but there’s a little extra satisfaction when it’s something that’s usually fried, and we’ve been able to successfully pull it off in the oven. These amazing chicken empanadas are a perfect example. Enjoy!
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