How To make Empanadas (Brazilian Meat Pies)
4 c Flour
1 tb Butter
1 c Shortening
2 Whole eggs
1 Egg yolk
2 ts Salt
1 1/2 c Cold water
For the filling: 1 tb Oil
1 sm Onion, finely chopped (about
-1/4 cup) 1 Clove garlic, minced
3 Chicken legs
1 Bay leaf
2 tb Tomato paste
Salt & pepper Water, as needed 3 tb Flour
1/4 c Cooked peas
8 Pitted green olives, chopped
Cayenne pepper 1 Egg beaten with a pinch of
-salt for glaze Servings: Makes 50 1/2-inch empanadas Notes: Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas. Belita's are famous all over Brazil. Empanadas are traditionally made in special molds that are almost as deep as they are wide. If they are unavailable, any small tartlet molds will do. "The secret to making good dough," says Belita, "is to massage it, not knead it." It may look as if she's making mud pies, but the results are truly superb. For the dough: To prepare the dough: Place the flour in a large mixing bowl and make a well in the center. Place the butter, shortening, eggs, salt, and 1 cup water in the well. Using one hand to mix, squeeze these ingredients through your fingers to make a paste. Gradually work in the flour, squeezing the dough between your fingers to mix it. Add water as necessary; the dough should be quite soft. Let the dough rest for 30 minutes while you prepare the filling. Heat the oil in a large saucepan. Saute the onion and garlic over medium heat for 2 to 3 minutes or until soft but not brown. Add the chicken, bay leaf, tomato paste, salt, and pepper, plus water just to cover. Bring to a boil, reduce heat, and simmer for 20 minutes, or until the chicken is cooked. Skim off the fat that rises to the surface. Remove the chicken, then strain and reserve the broth. When the chicken is cool enough to handle, discard the skin and remove the meat from the bone. Finely shred the meat with your fingers or in a food processor. Stir in the flour, peas, and olives. Stir in 3 to 4 Tbsp broth; the filling should be moist but not runny. Add enough cayenne to give the chicken a little bite. Pinch off cherry-sized pieces of dough and use them to line the tartlet molds. Belita pushes the dough in with her thumb. The dough should just reach over the top of the mold. Place a spoonful of filling in each crust. Roll out the remaining dough and cut out tops for the empanadas. Try to capture an air bubble when you place the top over the filling; according to Belita, this is what makes the pies light. Seal the tartlets by pinching together the top and bottom crust. Note: The empanadas can be prepared ahead to this stage and frozen. Preheat the oven to 350-F. Brush the tops with egg glaze. Bake for 30 minutes or until golden brown. Unmold and serve. Source: Yankee magazine, April 1991, recipe from Belita de Castro- Brazilian cook, cookbook author. From: Sallie Austin
How To make Empanadas (Brazilian Meat Pies)'s Videos
How To Make Jamaican Beef Patties From Scratch
Jamaicans adopted the patty from the Cornish, added some of their own flavors, tastes and ingredients. They moulded the Pattie to suit their own palate, developing it into an everyday delicacy.
Traditional Jamaican patties incorporate beef however vegetarian Jamaican patties are very popular too.. Their meat pies are usually done with ground beef mixed with a wide range of herbs and spices such as curry, thyme and paprika to add a little spice.
Full Recipe:
History Of Jamaican Patties
#jamaicanpatty #jamaicanfood #jamaicanmeatpie
Brazilian pastels (empanadas)
Brazilian Empanadas
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How To Make Fried Empanadas - Easy Steps For Fried Meat Pie Ghanaian Cuisine
LET'S MAKE FRIED EMPANADA AT HOME- EMPANADA IS MUCH CUNSUMED BY THE SPANISH AND IT CAN BE FOUND IN MOST SPANISH RESTAURANT OUT OF GHANA BUT WE HAVE FRIED PIE IN GHANA. WATCH THIS VIDEO AND MAKE SOME AT HOME.
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This is going to be the EASIEST Savory Flaky Empanada & SALSA VERDE Recipe you will find!
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It’s another beautiful day today I’m going to share with you how to make the easiest and most delicious empanadas and salsa verde! This one here is just so easy and just perfect t to enjoy all year around and best part the kids love???? 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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✅ TIP
You can make the dough first and while it rest make the filling, just make sure filling has cooled down before placing it in the dough
✅if you have a scare use it, make sure each ball of dough weights 50g or just make sure they are all as even as possible so they can cook evenly
✅bake at 350 for 20-25 minutes, just make sure you give it a egg wash or spat some oil
Ingredients: Makes 16 empanadas
For the filling
1 lb lean ground beef
1/4 onion
1 minced garlic clove
1 tsp garlic salt
1 tsp oregano
1 tsp black pepper
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp salt
3 roasted, peeled and chopped poblano peppers
For the salsa verde
1 lb tomatillos
chile serranos or jalapeños i like spicy and i eat habaneros so for me 4 is between a 3/10 ????
1/4 onion
1 minced garlic clove
Handful of cilantro
Salt to taste
For the empanada dough
3 cups all purpose flour
6 tbsp shortening or lard
Salt I used 1 tsp
Hot water I used 1 cup
For the empanadas
Queso Oaxaca
1 serving of love????
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Recipes in Spanish:
How to make Brazilian Pastel | Most Popular Street Food aka Empanadas | Fried Pastry #shorts
- Ingredients -
For the Dough:
2 cup flour
1 egg
¼ cup water
1 ½ tablespoon olive oil
2 tablespoons BRAZILIAN CACHACA
1 teaspoon of salt
- Method -
1- In a large bowl, mix the flour with salt. In a small bowl, crack the egg and beat with a fork to mix the white with the yolk
2- Open a hole in the center of the flour and add the egg, water, oil and cachaça. With a fork, start mixing the liquid ingredients into the flour, moving from the center outwards
3- Once the flour has absorbed the liquids, start mixing the dough with your hands to incorporate the ingredients well – at first the dough looks a little dry, but that's the way it is. Knead well until the mixture is smooth and fluffy.
4- Cover with kitchen film, and let Rest for 30 minutes
5- Cut the dough in half to make it easier to open - keep the unopened half wrapped in plastic so it doesn't dry out
6- Transfer the other half of the dough to the lightly floured work surface. With the rolling pin; roll out the dough forming a rectangle of about 40 cm x 20 cm and 2 mm thick. While opening the dough, keep turning and turning, so that it doesn't stick to the work surface
7- Cut a food bag in half and cover the open dough. Roll the dough over itself, forming a roulade
8- Pack this roll with another bag, close and take it to the fridge for at least 2 hours. Resting the dough is essential so that the pastries do not open when frying. Repeat with the other half of the dough
9- After the dough rests, you can assemble the pastries with the filling of your choice and fry.
BUON APPETITO!!!!!!!!
TIPS- You can make various fillers: Ham & Cheese || Meat, olives & Cheese || this is the most popular.. However you can be creative ????
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