Homemade Empanadas

 

 

 

 

 

Photos taken by: Margaux Cintrano.

 

 

 

Rolled Out Dough on floured

wooden butcher block.  

 

 

 

 

After lightly sautéed in vegetable

oil and drained on paper towels.

 

 

 

For the Dough:

( depending on size, makes between 12 and 18 )

 

1 Egg

Flour - 2 1/2 Cups AP ALL PURPOSE TYPE FLOUR

Water - CAREFULLY AND GRADUALLY approx. 1/2 cup ...

salt to taste

 

*** Wood Cutting Board for preparation

 

 

INSTRUCTIONS:

 

4) season and adjust salt and freshly ground black pepper

5) Combine, the flour, water and 1 egg to make a basic  dough and then with a rolling pin, roll out to a small flat espresso size plate disk ( see photo )

6) then, on a large butcher block; take a tablespoon of the stuffing and place on the dough

7) fold and press each piece of dough at the edges and seal edges with the top of a fork, and press down the seams insuring the ingredients are locked inside of the lunar shaped pockets of dough

8) sauté in Evoo or Vegetable Oil, and sauté on both sides until golden brown ( see photo )

9) strain the oil thoroughly

10) pat carefully with absorbent paper towelling and serve with Salsa, Ahí a lightly spicy tomato & cilantro garlic salsa or Dips of choice.

 

 

 Photo Courtesy:  Caterer, Chef & Authoress Susanna Palazuelos - Acapulco, Mexico.

 

 

 

 

 

 

 

 

Enjoy the versatility and fillings can range from South American, Mexican, Spanish, Italian, Greek, Austrian or Swiss or German or Eastern European and any sweet tooth filling enjoyed; apple streudel filling etcetra.  

 

Pinto Bean Dipping Sauce is a nice alternative for these simply prepared Empanadas:

 

15 ounces of Pinto Beans soaked overnight or Jar Variety

1 cup Sour Cream or Cremé Fraîche

2 Tomatoes red and ripe seeded, chopped and divided

2 large scallions or onions

Kosher salt and Freshly ground black pepper and a delicate sprinkle of red pepper flakes or Smoked Paprika.

 

Pureé the beans when tender, and add the cream of choice or availability and blend until smooth and thick.

 

Transfer to a medium bowl and stir in half the tomatoes, and half the scallions and season with the salt, smoked paprika or red pep flakes and freshly ground pepper.

 

Sprinkle remaining tomato minced and scallions over the dip for color and garnish.

 

 

 

 

Have a lovely wkend.

Margi.

I re-vised the the recipe with the amounts of all purpose flour and the water amount.

My yield is usually 12, however, if you create smaller sized empanadas, one can yield 15 to 18.

 

I use 3 cups flour all purpose AP and gradually and carefully pour very slowly bottled water of approx. 1/2 cup ... You shall know, when the dough has the correct consistency.

 

They are very versatile; and one can fill with cheese of choice, tuna fish, meat, chicken, ham and cheese, vegetables and / or sweet fillings, such as apple, pear, etcetra.

 

I sauté mine in Olive Oil.

 

Thanks for catching the mistake.

Margaux.

 

They are so light and tasty ... and so versatile too ....

 

Let me know how they turn out ... Just take ur time and prepare dough very very slowly and a rolling pin is best for this dough ...

 

Then, once you have dough created; you fill one side of the little crepé shaped flat dough with fillings of choice; and u cover the filling with the other half of the dough ...

 

Then, get a fork; and press down the seams, so filling does not fall out ...

 

Now ready to sauté in Olive Oil ... Mine come out lovely.

 

Kind regards.

Margi.