How To make Empanaditas(Pork Turnovers)
8 ts Chilled margarine
3/4 c All-purpose flour
3 tb Ice water
2 oz Cooked ground pork, crumbled
-(OR finely chopped Cooked ham) 2 oz Monterey Jack or Cheddar
-cheese, shredded 1 t Prepared spicy brown mustard
1 d Crushed red pepper
1 Egg separated
1 tb Skim milk
Paprika Garnish: red bell pepper strips and cilantro leaves In small bowl, with pastry blender or 2 knives, cut margarine into flour until mixture resembles corn meal; sprinkle with ice water and, using fork, mix to form soft dough. Roll dough between 2 sheets of wax paper to form rectangle about 1/4 inch thick; remove paper and use 2-inch diameter plain or fluted cookie cutter to cut dough into rounds. Roll scraps of dough and continue cutting until all dough has been used (should yield 24 rounds). Combine pork (or ham), cheese, mustard, and red pepper in small bowl and set aside. Preheat oven to 375. Beat egg white lightly and brush an equal amount onto each pastry round. Spoon an equal amount of the meat mixture (about 1/2 rounded teaspoon) onto center of each round; fold pastry over, turnover-fashion, to enclose filling. Press edges of dough together to seal. Transfer turnovers to nonstick cookie sheet. Add milk to egg yolk and beat lightly; brush an equal amount of mixture over each turnover and sprinkle each with a dash of paprika. Bake until turnovers are golden brown, 15 to 20 minutes. Transfer to warmed serving tray; garnish with red pepper strips and cilantro. Chili sauce or salsa can be served as a dipping sauce. Makes 8 servings of 3 turnovers each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
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PORK EMPANADA (MEAT TURNOVER) - LEONIDO YGOT- Lutong Bisaya
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Fried Pork Turnover or Empanada originated in Spanish Cuisine, so yummylicious, best serve with, cheese dips, mayo dips and ketchup
Recipe: makes 22 pcs medium size empanada
Pastry Dough:
2 c all purpose flour
1/8 cup sugar
1/2 tsp baking powder
1/2 tsp salt
6 tbsp butter
3 tbsp lard
1/4 c cold water
2 c cooking oil for frying
Meat Filling:
3 tbsp oil
3 cloves garlic minced
1 medium onion minced
1/3kilo lean ground pork
magic sarap
1/2 tsp salt or adjust according to taste
3 tsp sugar or adjust according to taste
pinch of black pepper
1/4 c raisin
3 pcs potatoes diced
1 pc carrot diced
1 red bell pepper finely chopped
4 tbsp flour
1/2 c evaporated milk
1/2 c cheese diced
1/4 c pickle relish
2 hard boiled eggs diced
MEAT EMPANADAS: Delicious New Mexico Style Minced Meat Empanaditas Recipe/Empanadas de Carne
These aren't your usual Meat Empanadas/Empanadas de Carne. These are delicious New Mexico style Minced Meat Empanaditas. The filling is made with beef or pork, pine nuts and sweet & savory spices. The dough uses a bit of yeast to ensure a pillowy fried bread exterior. They're delicious all by themselves, but you can serve them with guacamole, salsa, sour cream, or queso. Read on for the recipe.
Meat Empanadas/Empanadas de Carne
For the filling:
2lbs. beef or pork (plus broth)
1/2 cup pine nuts
1/2 tsp. allspice
1 tsp. nutmeg
3/4 cup sugar
1 tsp. salt
*optional 1/2 cup raisins or applesauce
For the dough/masa:
1 1/8 tsp. dry active yeast (approx. half a package)
3 cups lukewarm water
2 Tbsp. sugar
1/2 tsp. salt
1 egg, lightly beaten
4 Tbsp. shortening, melted
enough flour to make a dry dough (I ended up using 8 cups)
*Plus plenty of oil for frying
Cut meat in small pieces and cook by boiling it in water until tender. Remove and let meat cool, but save broth for later. Once meat is cooled, place it in food processor along with pine nuts, allspice, nutmeg, sugar, and salt. Grind until you have a moist thick filling. Add a little of the broth, if necessary, so that it's not too dry. I used about half a cup. Place minced meat in the refrigerator while making the masa.
Place yeast, sugar, and salt in large mixing bowl. Add water and mix until dissolved. Add in lightly beaten egg and melted shortening, and mix to combine. Begin adding in flour. Start mixing with rubber spatula but switch to using clean hands when necessary. Knead until you have dry dough. Break off pieces of dough and roll out using rolling pin to form discs that are anywhere from 4 to 7 in diameter. Fill center of pattie with minced meat. Fold over and pinch edges together to form a seal. (It's helpful if you chill the empanadas in the refrigerator for about 10 minutes before frying them.) Deep fry until golden brown on both sides.
Depending on the size, this recipe will make between 3 and 6 dozen.
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Homemade Pork Empanada Recipe
For this cooking tutorial, we are going to cook Pork Empanada.
An Empanada is a type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, Indonesian, and the Philippines cultures. The name comes from the Spanish verb empanar, and translates as enbreaded, that is, wrapped or coated in bread.
Here are the ingredients:
Empanada Pork Filling:
1 lb. Ground Pork
2-3 pcs. Ham, chopped
1 small carrot, cubed
1/2 cup green peas
2 small potatoes, cubed
1 onion, chopped
1/2 cup raisins
1/4 cup oyster sauce
1 tablespoon brown sugar
1 pc. Capsicum, cubed
1 Pork cube
3 tbsp. Cooking oil
Bay leaves
Salt and Pepper to taste
Empanada dough:
3 1/4 All purpose flour
1/2 baking powder
1/2 tsp Salt
1/2 Margarine
1/2 Shortening
1 Egg yolk
Egg white for sealing the crust
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Enjoy cooking!
PORK EMPANADAS
An empanada is a type of baked or fried turnover consisting of pastry and filling, Common in Spanish other Southern European , Latin American and the Philippines Cultures. The name comes from Spanish verb “ empanor “ and translates as
“Enbreaded” that is wrapped or coated in bread.
Ingredients:
Ground Pork
1 cup. carrot cubed
1 cup. Potato cubed
1/2 cup. Green Peas
1 cup. Hotdogs
1/2 cup. Raisins
1 cup. Onion white
2 tbps. Worcestershire Sauce
2 tbps. Brown sugar
2 tbps. Oil
1 tbps. Salt
1 tbps. Pepper
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Can't Stop Eating This Layered Chicken Empanada So Crunchy And Tasty❗❗❗
How to make the crunchiest and tastiest Layered Chicken Empanada.
Here's what you'll need:
CHICKEN FILLING:
2 tbsp oil
2 tbsp onion (minced)
2 tbsp garlic (minced)
400 grams chicken breast, cut into small cubes
1 tsp 5 spice powder
1 tsp salt
1 tsp white pepper powder
1 tsp turmeric powder
1 tsp garlic powder
1 tsp paprika
3 tbsp soy sauce
1 cup diced potato
1 small bell pepper(cubed)
1 cup water (250ml)
DOUGH 1:
2 and 1/2 cup all purpose flour (312g)
1 tbsp sugar (15g)
1/2 tsp salt (3g)
1/3 cup oil (80ml)
2/3 cups cold water (160ml)
DOUGH 2:
1 cup all purpose flour (125g)
1/3 cup softened butter (70g)
1 liter sunflower or canola oil for frying
▪You can bake this at 350°F/180°C for 12 to 15 minutes or until light brown depending on your oven's specification.
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Empanada/How To Make Pork Empanada/Fried Empanada No Bake
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