Please share with me your best Fried Empanada recipe.?

Question

The secret is in the dough recipe for a delicious Empanada. Please share if anyone out there thinks they've got the best recipe. Thanks.

Answer 1

1 kg plain flour 250 g butter, l1 egg, 400 ml salted water

Thats how I make the dough. Turns out just fine.

Answer 2

Empanadas

Ingredients

(15 servings)


PASTRY:
3 c All-purpose flour
1/2 ts Salt
6 tb Margarine
6 tb Vegetable shortening
2 tb Cold water

FILLING:
1 Onion, chopped
4 cl Garlic, finely chopped
1 Green pepper, seeded and
Chopped
1 1/2 ts Olive oil
8 oz Ground beef
1 ts Cocoa powder
1 tb Flour
1/2 ts Ground cumin
1/2 ts Paprika
1/2 ts Dried oregano, crushed
Salt and pepper
2 Chili peppers, seeded and
Chopped
4 tb Canned crushed tomatoes
2 tb Slivered almonds
2 tb Raisins
2 tb Chopped green olives
2 tb Chopped fresh parsley

GLAZE:
1 Egg yolk
1 ts Water
2 ts Milk
Salt
1 Oil


Instructions

Sift the flour with a pinch of salt into a mixing bowl, or place in a food processor and mix once or twice. Rub in the margerine and shortening until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over-mix. Mix the liquid gradually, adding enough to bring the pastry together into a ball. (In a food processor, add the liquid through the funnel while the motor is running.) Wrap the pastry well, and chill for 20 to 30 minutes.
Brown the ground meat well, and drain away as much of the fat as possible.
until the onion is soft. Add to the meat. Then add the cocoa, flour, spices, oregano, and seasonings. Stir well and cook briefly before adding the chilies and the tomatoes. Cook slowly for 10-15 minutes.
Add the nuts and the olives, and allow to cool. (Oh, you were supposed to add the parsley with the tomatoes, above.)
Roll out the pastry on a floured surface. (We didn't do this. We ran the dough through the pasta machine - much easier! We found the #3 setting on our Atlas pasta maker to be the right thickness.)
Cut the dough into 4 inch rounds. (I used a leftover container from ricotta cheese to get the right size.)
Place about 1-1/2 tablespoons of filling on the dough circle. Fold over, and press to seal. If the dough is a little dry, moisten the edges with a little warm water (with your finger) before pressing the edges together. Crimp the edges with a fork. With a toothpick, prick several holes on the top of the empanada to allow the steam to escape.
Mix the glaze ingredients together. Place empanadas on a baking sheet, and brush with the egg glaze.
Bake at 425 for 15-20 minutes, or until golden brown.
If you like, you can freeze these. To bake frozen empanadas, place the frozen pastries on a cooking sheet and brush with the egg glaze. Bake for 30-35 minutes at 425 degrees.
Makes 15 empanadas.

Answer 3

INGREDIENTS
4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup shortening
1 1/4 cups water, or as needed

2 tablespoons olive oil
1 small onion, chopped
1 1/2 pounds ground beef
1 pinch salt
2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon ground black pepper
1/2 cup raisins
1 tablespoon white vinegar
2 hard-cooked eggs, peeled and chopped
1 quart oil for frying, or as needed

DIRECTIONS
In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

Answer 4

EMPANADAS: FRIED DOUGH RECIPE:


2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon sugar
4 tablespoons lard
2 tablespoons butter
1 whole egg plus 1 egg yolk
1/2 cup cold water (more or less, to bring dough to proper consistency)


Sift the flour with salt, baking powder, and sugar. Place half of the flour in a large mixing bowl. Make a well in the center. Place the lard, butter, eggs, and water in the well. Use an electric or stand mixer to mix ingredients into a paste. Continue to mix, gradually adding more flour until all of the flour is added. You may need to add water - slowly and in small quantities - until the dough reaches a soft, pliable consistency, like pie dough. Place the dough in a bowl, cover and refrigerate at least 30 minutes.

Prepare the filling according to one of the empanada recipes on the following pages (Chicken Empanadas recipe follows).

Lightly flour a work surface. Divide the dough into 4 pieces (keep the pieces you aren’t using in the refrigerator until you need them); use a floured rolling pin to roll out the dough about 1/8 inch thick. Cut the dough into a large, rough circle. (Don’t worry about making a perfect circle. You will trim the dough in the following steps.) Put some filling in the center of the circle and fold over to make a half circle. Don’t over-fill! Use a pizza wheel to trim away the excess dough and make a nice half- moon shape. Seal the edges of the dough with your fingers to make a scalloped edge.

INSTRUCTIONS FOR PAN FRYING:
In a large frying pan, add enough vegetable oil to cover the empanadas completely. Heat the oil to the frying stage, about 360 to 375 degrees F. Fry the empanadas in the oil, turning occasionally until brown on all sides. Drain on paper towels and serve hot!

INSTRUCTIONS FOR DEEP-FAT FRYING:
Heat the oil to 375 degrees F. Place a single layer of empanadas in the fryer basket, drop in hot oil, and cook for approximately 2 to 3 minutes, until golden brown. Be careful not to overcook. Follow the manufacturer’s instructions for your deep fat fryer. Drain on paper towels and serve hot!

EMPANADAS DE POLO (CHICKEN EMPANADAS)


1 cup finely chopped onion
3 tablespoons olive oil
3 cloves garlic, minced
4 chicken thighs, skin-on, bone-in
1 bay leaf
1 cup chicken broth
1/4 cup white wine
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons flour
3 tablespoons cornstarch mixed with 1/4 cup water


Saute the onion over medium heat in 2 tablespoons olive oil for 2 to 3 minutes, or until translucent. Add garlic and cook an additional minute, stirring constantly. Remove from heat and set aside

Place chicken, bay leaf, chicken broth, wine, salt, and pepper in a 3-quart saucepan. Add enough water to just cover the chicken. Bring to a boil, reduce heat to low, and simmer until the chicken is cooked, about 30 minutes. Remove the chicken and allow it to cool. Strain and save the broth.

When the chicken is cool enough to handle, skin and dc-bone. Finely shred the meat. Place the cooked chicken in a 3-quart saucepan with 1 tablespoon olive oil. Stir in the onion/garlic mixture, and gradually add the flour. Stir in 1/4 cup of the broth. Bring to a boil, reduce heat to low and simmer for 5 to 10 minutes. Use enough cornstarch mixed with water to make the filling thick and moist, but not runny.

Put some filling in the center of each circle of dough, trim away excess dough, seal, and cook as indicated in the baked or fried recipe.