looking for recipe for the crust for empanadas?

Question

Is it best to bake or fry the empanadas?

Answer 1

I prefer fried Empanada. Here is a receipe.

EMPANADA DOUGH
1 cup masa harina
1/2 cup flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon lard
1 cup warm water

In a mixing bowl combine the masa harina, flour, cornmeal and baking powder. Season with the salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.

On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process. Preheat the fryer. Place about 1 tablespoon of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a parchment lined baking sheet. Fry in batches until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt. Serve warm on a large platter. Garnish with parsley. Yield: about 1 1/2 dozen empanadas

Answer 2

EMPANADAS BY VELIA

Filling:

3 c. cooked pumpkin or sweet potato
1 1/2 c. sugar
2 tbsp. butter
2 tsp. cinnamon

Cook on low for about 45 minutes.

Crust:

4 cups flour
4 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1 c. shortening
1 c. warm water

Combine dry ingredients with shortening and add warm water. Knead the dough for 5 minutes, let sit for 30 minutes. After 30 minutes, make the dough by rolling out small round shapes (about 4 inches in diameter), fill with mixture and then fold dough in half to make half moon shapes. Glaze empanadas with egg white and sugar and cinnamon combination. Bake in oven until lightly brown.

Answer 3

DOUGH: 1 lb. flour, 2 or 3 tbsp. of crisco or lard, brine or salt water, 1/2 tbsp. of vinegar.
FILLING: 1/2 kilo meat, 2 tbsp, of onion, flor, slat and pepper, 1/2 cup broth, 1 hard boiled egg, lard for frying.
In 1 lb, of flour put 2 or 3 tsp. of very hot crisco or lard and the same amount of brine, 1/2 tsp. vinegar; knead well. Cut the meat very fine and fry in paprika; add two tbsp. of onion, chopped fine, 1 tbsp. of flour, a little broth seasoned with salt, and pepper, let all this brown for a while; when it is well browned remove from fire and add the chopped hard-boiled egg. Form small empanadas and fill. Fry in very hot fat.

Answer 4

It's best to fry in oil. Wal-Mart Superstores sell ready-made empanada crusts in the frozen section. All you have to do is roll them out and fill them with meat or fruit filling.

Answer 5

Both are good for you, each fruit/vegetable has different vitamins. And so as more variety, as better. Vegetables have generally less sugar than fruits.