Easy Empanadas?

Question

My family is Mexican and Filipino. This year I would like to make empanadas for Thanksgiving dessert for my Filipino side of the family to try. Got any quick and easy recipes that will impress?

Answer 1

Guava Empanadas: Empanadas de Guava Recipe courtesy Aaron Sanchez
Show: Melting Pot
Episode: Nuevo Latino--Exotic Fruits and Vegetables


Dough:
1 teaspoon oil
1/4 cup sugar
1 teaspoon salt
2 cups flour
3/4 cup water
Filling:
8 ounces guava jelly
1/2 cup sliced mango
1 tablespoon mint chiffonade
1 lemon, juiced
1 egg, lightly beaten

In a mixer with the paddle attachment, mix the flour, sugar, and salt well. Then add oil and water until dough forms. Roll dough out 1/8-thick. With a 3-inch ring, cut out circles of dough. In a bowl mix guava jelly, mango, mint and lemon juice well. Spoon a little guava filling in the center of a circle of dough. Fold over the sides and brush with a little egg wash. Crimp the edges. Repeat process until all dough and filling is used. Fry empanadas in 375 degree oil until golden. Drain on paper towels. Serve with whipping cream.






Chocolate Peanut Butter Emapanadas Recipe courtesy Gale Gand
Show: Sweet Dreams
Episode: Pocket Desserts


2 cups flour
Pinch salt
1/4 cup superfine sugar
8 ounces (2 sticks) unsalted butter, chilled
1/4 cup ice cold water
Filling, recipe follows
1 egg
1 tablespoon water
Confectioners' sugar
Filling:
1/2-cup semisweet chocolate chips
1 tablespoon butter
2 tablespoons sugar
2 tablespoons cream
1 cup creamy peanut butter
1/2 teaspoon vanilla extract


Preheat oven to 400 degrees F. In a food processor, lightly pulse together all the dry ingredients. Add the butter, cut into very small pieces, and pulse several times until pea-sized lumps of butter are apparent. With the processor running, add the water and continue running until just before the dough comes together (about 15 seconds). Turn out the dough onto a floured work surface and form into a disc; cover tightly and refrigerate for at least 1 hour.
Filling: Melt the chocolate and butter on top of a double boiler until smooth. Stir in the remaining ingredients until uniform in color.

On a floured surface, roll out dough 1/8-inch thick and cut out circles with a 4-inch round cookie cutter. Combine egg and water and brush circles with egg wash. Spoon the peanut butter mixture in the center of each round. Fold circle over 1 side to form a crescent shape and seal the edges firmly using your fingers. Using a floured fork, press the edges of the empanadas.

Brush the empanadas with egg wash and immediately dust with confectioners' sugar using a flour sifter or a fine mesh strainer. Bake in a pre heated 400-degree F oven for 15 to 20 minutes or until golden brown.

Answer 2

This is something I learned in Mexico, I thought they were wonderful so when I got back to the states I made them for a pot luck and they were the first to go, I hope this helps they are so easy to make and they taste really good.



Filling:
2 medium potatoes, boiled for 5 minutes
1 tablespoon olive oil
1 pound extra lean ground beef
1 onion, chopped
1 teaspoon chile powder
3/4 teaspoon round cumin
Salt and pepper to taste

Pastry:
3-1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, chilled well and cut into 1/2 inch pieces
1/2 cup vegetable shortening
5 tablespoons (or more) cold water


For filling:
(This can be made in advance and refrigerated until ready to use.)

Grate the potatoes and set aside. In a large skillet, heat the olive oil. Add the ground beef and brown, breaking up as it cooks. Add potatoes, onion, spices and salt and pepper to taste. Cook until ingredients are soft. Cool.

For pastry:
Mix flour, baking powder and salt in a bowl. Cut in shortening and butter until mixture resembles a coarse meal. Add enough cold water for the dough to come together and form a ball. Knead until smooth. Let rest 10-15 minutes.

Preheat oven to 400 degrees F. On a lightly floured board roll pastry to 1/8-inch thickness. Using a 5 to 6 inch cutter, punch out rounds. Spoon about 2 tablespoons of the filling in center of each. Fold pastry in half and seal edges, crimping with a fork. Bake on ungreased sheet for 15-20 minutes. Serve with chimichurri sauce, or eat as is.


Here is the sause I made..chimichurri sauce

You can mince the ingredients by hand or use a food processor, which is faster and easier. There are many variations on this condiment, and it is served with everything from empanadas to grilled steak.

1/2 cup olive oil
2 tablespoons fresh lemon juice
1/3 cup minced fresh parsley
1 clove garlic
2 minced shallots
1 teaspoon minced basil, thyme or oregano, or mixture
Salt and pepper to taste



Combine all ingredients and let set for at least 2 hours before serving.

Answer 3

LOg on to www.filipinorecipes.net for the EASY EMPANADAS recipe

Answer 4

This is an all time family favorite. I've made it for parties too, it'sa real hit!

TURKEY EMPANADAS

1 pound ground turkey
1 large onion, diced
1 8-ounce can tomato sauce
4 teaspoons Cajun seasoning mix
1/2 cup packed grated Monterey Jack cheese (about 2 ounces)

3 7.5-ounce cans refrigerated biscuit dough (10 biscuits per can)
1 egg, beaten to blend

Oil for deep frying

Sauté turkey in heavy large nonstick skillet over medium heat until cooked through and brown, breaking up meat with fork, about 5 minutes. Using slotted spoon, transfer turkey to small bowl. Add onion to drippings in skillet and sauté until light brown, about 7 minutes. Return turkey and any juices to skillet. Add tomato sauce and Cajun seasoning; simmer until mixture is almost dry, stirring occasionally, about 8 minutes. Season with salt and pepper. Cool completely. Mix in cheese. (Can be prepared 1 day ahead. Cover and chill.)
On lightly floured surface, roll out 1 biscuit dough piece to 4-inch-diameter round. Place 1 tablespoon filling on round. Brush half of dough edge with beaten egg. Fold dough over filling to create half circle and seal edges by pressing with tines of fork. Set empanada on baking sheet and cover with damp cloth. Repeat with remaining biscuits and filling.

Pour oil to depth of 1/2 inch into heavy large skillet. Heat oil over medium-high heat to 350°F. Fry empanadas in batches until golden brown, about 2 minutes per side. Transfer to paper towels. Serve warm or at room temperature.

Makes about 30.

Answer 5

Take bisuit dough and roll out until very thin. Place a spoonful of pie filling (your choice) seal edges and deep fat fry or bake until browned.