Empanada Recipe?

Question

I used to eat these at school when I was young and they were so good. I don't know how to make them or even what the crust was made from. Was it bread? Was it pie dough? It was in between. So, is there anyone who can help?

Answer 1

DOUGH: 2 cups flour, 2 tbsp.lard, 1 egg, 1/2 cup milk, 2 tsp. baking powder, 1/2 tsp. salt

MEAT MIXTURE: 2 large onions, 1 lb. meat (beef), 2 eggs, pepper, comino (cumin), salt and red pepper to taste, raisins and olives.

PASTRY: Sift the dry ingredients, add the cold lard. Beat the egg, add to the milk and add this to the flour and lard. Roll out in small quantities and fill.

FILLING: Cube the onion and meat. Heat 3 tbsp. of lard and add 1 tbsp. of paprika. Remove from fire. Let stand a minute. Pour colored lard over the onion and meat, adding salt, pepper and comino. Let cool completely and put into the pastry. Add pieces of hard-boiled egg, raisins and olives, two or three in each empanada. Bake in a hot oven for 20 min. at 400 or 450. Before placing in oven, brush with milk.



FOR FRIED EMPENADAS:

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 2

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Filling for Beef Empanadas Recipe
* 4 onions chopped
* 1/2 cup oil
* 1 tbsp paprika
* 1 lb ground beef
* salt, oregano, pepper
* 1 bouillon cube
* 3 eggs



Directions:
Fry onion in hot oil until cooked, lower the heat and add paprika and ground beef, when cooked add the rest of the spices, and the bouillon dissolved in 1/2 cup of water.Let it simmer for 5 to 10 minutes on low heat. When cool use to stuff the empanadas.


Ingredients for the Dough:
* 5 cups flour
* 2 tsp baking powder
* 1 tsp salt
* 1/4 lb lard
* 1 cup milk






Dough preparation:
Sift flour, baking powder and salt together, add melted lard and hot milk, mix little, mixing well, but not kneading. Let stand for 20 minutes and then roll it.

Cut in circles approximately 6" diameter, and put in each of them one tbsp stuffing, one olive, 2 or 3 raisins, one slice of hard boiled egg, moisten the edges and fold shaping them as triangles or rectangles, brush with egg white or milk, puncture in 2 or 3 spots. Place on a baking sheet and bake for 40 minutes at 375 F.



Note: Empanadas, also called a meat pie, vegetable pie, turkey pie. My point the filling is of your choosing. The method is the same

Answer 3

Empanadas

"Easy vegetarian empanadas."

INGREDIENTS:
1 recipe pastry for a 9 inch double crust pie
2 large potatoes, peeled and cubed
2 tablespoons olive oil
2 onions, diced
3 hard-cooked eggs, chopped
1/4 cup chopped green olives
1/2 cup raisins
salt and pepper to taste
2 eggs, beaten

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Place diced potatoes in a medium saucepan and cover with water. Place over high heat and bring to a boil. Boil for 5 minutes, or until potatoes are tender. Drain.
Place a large skillet over medium heat. Add olive oil, then onion. Toss lightly to coat. Saute onion for 5 minutes, then add cooked potatoes. Saute mixture an additional 10 minutes, until onions are caramelized and potatoes are lightly browned.
Place potatoes and onions in a large bowl. Add hard-cooked eggs, olives, and raisins. Mix well. Add salt and pepper to taste.
Roll out pastry and cut 32 3-inch circles. Place a heaping tablespoon of filling on one half of each circle. Fold pastry in half and crimp edges with a fork. Place empanadas on a baking sheet and brush each one with beaten egg.
Bake in preheated oven for 25 to 30 minutes, until golden brown. Serve hot.

Answer 4

you can buy the pastry at any argentine bakery, they make special sizes just for empanadas. As far as fillings go, you can make it your own. i've had tuna w/ egg, chicken, chorizo, ham and cheese, even sweet stuff like quince. BAKED IS BEST. If you live in LA I can recommend some great places.

Answer 5

Empanadas de Pollo
Prepared empanada dough and our Cut-N-Seal make these tasty appetizers faster to make

¼ cup raisins
8 ounces cooked chicken, chopped (about 2 cups)
½ cup chopped onion
½ green bell pepper, finely chopped
½ cup pimiento-stuffed green olives, finely chopped
3 tablespoons ketchup
2 teaspoons ground cumin
2 garlic cloves, pressed
½ teaspoon ground black pepper or cayenne pepper
½ teaspoon salt
15 frozen dough circles (5-inch) for empanadas, thawed
3 cups vegetable oil

Place raisins in Prep Bowl. Add enough water to cover. Microwave on HIGH 1-2 minutes. Allow raisins to soak in hot water while preparing filling.

Finely chop chicken, onion, green bell pepper and olives using Food Chopper; place in Classic Batter Bowl. Add ketchup, cumin, garlic pressed with Garlic Press, black pepper and salt to bowl. Drain raisins and finely chop using Chef’s Knife. Add raisins to bowl; mix ingredients thoroughly.

To form empanada, place 1 dough disc on Cutting Board. Using Large Scoop, place one level scoop of chicken mixture on one half of the dough disc. Fold remaining dough half over chicken mixture. Position half of the Cut-N-Seal® over the folded edge of the dough; press down firmly to cut. Then, press down plunger to firmly crimp and seal edges of dough. Lift and remove from empanada; discard dough trimmings. Repeat with remaining dough discs and filling. Set empanadas aside.

Heat oil in Large (10-inch) Skillet over medium-high heat until hot. Carefully place 4 empanadas into oil. Fry 3-4 minutes or until crisp and golden, turning once. Remove empanadas from oil using Nylon Slotted Spoon. Drain on paper towels over Stackable Cooling Rack and keep warm. Repeat with remaining empanadas. Serve warm.

Yield: 15 empanadas

Nutrients per serving: (1 empanada): Calories 200, Total Fat 8 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 24 g, Protein 8 g, Sodium 350 mg, Fiber 1 g

Cook's Tip: Safety is important when cooking with hot oil.

Maintaining a constant oil temperature produces food that is crisp and golden on the outside. If the oil is too hot, the outside of the food will cook too quickly leaving the inside underdone. If the oil is too cool, foods take longer to cook and absorb the oil, making them greasy. The ideal temperature for most frying is 365°F.
When frying, carefully slide food into the pan to avoid spattering or spillage of the oil.

Fry small amounts of food. Overcrowding the pan will lower the temperature of the oil.

Choose clear vegetable oils when frying such as canola, corn or peanut oils. Do not use olive oil as it burn at high temperatures required for frying – and it is too expensive.

How much oil to add depends on the type of the food and the size of the pan. A range of 2 to 4 cups is usually enough. However, make sure you allow enough room to allow the oil to rise when food is placed in the pan.