Would someone please provide me with a good EMPANADA recipe ?

Question

I like my Empanadas with potato in them. The best one I've tasted yet was from a Cubin restaurant

Answer 1

My wife makes the best empanadas Ive tasted. She does use potatoes and it goes like this.

Small cubed potatoes (1st boiled and take out before they turn soft)
Chopped green olives
Ground beef ( seasoned with salt, pepper, and magic calles "sazon", we get Accent brand and you can get it in gourmet sections or latin markets.
Sofrito (Made with blended green peppers, onion, garlic, cilantro, aji and other very good stuff that brings a lot of flavor to it. It can also be found at any latin market or gourmet section - usually frozen)
Mix all the ingredients but the olives in a pan and drain any extra fat from the meat. You then get an empanada, empanadilla or pastelillo dough place a couple of spoons inside and fold it closed. You seal it by using a fork along the edges. Try them fried and also very very good baked.

Answer 2

This is a more high-scale method of cooking Cuban-style potato empanadas. We're talking Martha Stewart level. My source links contain my personal preference for this recpies source, as well as links for how to make the empanada dough and dip.
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Ingredients

Empanada Dough
Empanada Dip: Mashed Avocado_with Lime
3 to 4 waxy red or white potatoes (about 1/2 pound), peeled and sliced
1 teaspoon salt
1 pound chorizo sausage, casing removed
1 Spanish onion, diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1/2 cup chicken broth
12 large pimiento-stuffed green olives, chopped
1/2 cup golden raisins
1 recipe empanada dough, recipe follows
Cilantro Cream, recipe follows
Cilantro Cream
1 cup sour cream
1/4 cup finely chopped fresh cilantro leaves
1/2 lime, juiced
Kosher salt and freshly ground black pepper

Directions
Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.

Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.

Cilantro Cream
In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas

Answer 3

Chilean Baked Meat Empanada.

The Dough
* 3 cups of flour.
* 1 teaspoon of salt
* 1 teaspoon of baking soda
* 1/3 cup of melted fat (Manteca)
* ¾ cup of lukewarm milk
* ¼ cup of lukewarm water

Mix the flour, the salt and the baking soda. Add the melted fat, the milk and water. Mix it all up and start kneading until it's even (uniform) and just a little bit sticky.

Let it rest for ½ hour and then divide it inti portions.

Pino(stuffing)

* ½ kg Meat (grinded)
* 2 cups of diced white onion
* 2 garlic cloves
* 2 tablespoons of vegetable oil
* ¼ cup of raisins (the yellow ones)
* ½ cup of beef stock
* ¼ teaspoon of powdered garlic
* ½ teaspoon of Chilli powder
* ¼ teaspoon of cumin
* ½ teaspoon of oregano
* ¾ teaspoon of salt
* Pepper (as much as you like)
* Black olives
* 3 boiled eggs
* 1 scrambled (not cooked) egg

Wash the raisins and put them in a bowl with hot water for an hour, then drain. In a big grying pan fry put the oil and fry the meat. Add the onion and garlic cloves, cook it until the onion is transparent, stirring frecuently. Add the beef stock, the cumin, the orégano, salt, pepper and the chilli powder. Let it cook for 3 minutes. Take it out and let it cool down so it's easier to stuff the empanada.

Stretch every portion of dough so that it's 3 mm tall and cut into 20 cm (of diameter) discs (circles). Slice the eggs.
Put on top of every disc some raisins, a slice of egg and some pino.

Close the dough, like in this picture:
http://www.gringito.net/img/02Bas/empanada.jpg
Paint them with the scrambled egg.

Put it in a pre-heated oven at 400 F (200 C), for about 20 minutes.

Now you have your own home made Chilean Empanadas!

Answer 4

These sites will give you a wide choice of recipes, from real experts :
http://www.gosouthamerica.about.com/cs/southamerica/a/Empanada.htm
http://www.fiery-foods.com/dave/nancy0702.asp
http://www.marga.org/food/recipes/empanadas.html
and
http://www.manangkusinera.blogspot.com/2004/10/chicken-empanada.html
Happy hunting !

Answer 5

log on to www.allrecipes.com & cooking.com to get the best EMPANADA recipe........

Answer 6

May i suggest. you find some South american people, Equadorian or Chilean, or even better, Got Philippino friends, or know somebody????????? there you have it they can help