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It's for my country project on argentina, I need to get this recipe really bad, PLEASE! The best EMPANADAS in the world!

2007-03-28 16:14:26 · 5 answers · asked by Mylo 2 in Food & Drink Cooking & Recipes

5 answers

Empanadas II


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.

2007-03-28 16:54:02 · answer #1 · answered by Teddy Bear 4 · 1 1

Buy ready made empanada dough at la Latin American food shop. Prepare filling of cooked shredded beef with sauteed onions garlic and tomato. Season with Lawry's garlic sauce or some "Goya adobo". Fill up flat dough with meat mixture seal well and fry until golden color. Once these come out well you can try different fillings with ground beef, cheese or vegetables. Always use a "sofrito" which is a mix of savory vegetables sauteed for flavor. THAT will make your empanadas "the best"

2007-03-28 16:26:40 · answer #2 · answered by syrdell 3 · 0 0

Need I say more?
Lobster Empanadas Argentina

Ingredients:
Pastry
1/4 pound unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups unbleached flour
1/2 teaspoon baking powder
1 teaspoon ground cumin
1/4 teaspoon cider vinegar
6 to 8 tablespoons very cold water
1 tablespoon vegetable oil

Filling
6 ounces fresh lobster or langostino meat, cooked, shelled and roughly chopped (or saltwater or fresh water crayfish)
1/2 cup alioli or homemade mayonnaise
1 tablespoon tomato purée
1 tablespoon cognac
1 teaspoon Dijon mustard
1/3 cup finely chopped scallions, including green part
1 teaspoon coarse kosher or sea salt
1/4 teaspoon white pepper
2 to 3 hard-boiled eggs, cut lengthwise into 8 pieces
16 to 20 pimiento-stuffed green olives
1 large egg, beaten
2 tablespoons water

Pastry Directions
Using a fork, combine the butter and cream cheese. Sift the flour over the mixture. Add baking powder, cumin, vinegar, and water and combine with a fork. Flour hands generously and work the dough until it becomes a smooth, elastic ball, 3 to 4 minutes. Flour both the work surface and rolling pin. Roll out the dough to about 1/8 inch thick and cut it into 6-inch circles for main course-sized empanadas. For appetizer-sized empanaditas, cut the dough into 3-inch circles. Cover the pastries with a lightly floured towel until you are ready to fill them.

Filling Directions
Combine the lobster, mayonnaise, tomato purée, cognac, mustard, scallions, salt, and pepper and mix thoroughly. Set the filling aside and keep it cool until you are ready to fill the empanadas.

Assembly Directions
Preheat the oven to 400°F. Oil a large cookie sheet or line it with Silpat. Spoon the filling in the center of the pastry circles — about 2 tablespoons of filling for each main course empanada or 1 heaping teaspoon for empanaditas. Stuff an egg slice and 1 or 2 olives in the filling and fold the dough over the filling forming a half-moon. Beat the egg with the water to make a glaze. Moisten the open edges with the glaze and crimp the edges with a fork or your fingers to seal.
Place the empanadas on the cookie sheet and brush the top of each with the glaze. Bake them for 20 minutes, turn the heat down to 350°F and continue baking for about 5 minutes more or until the empanadas are golden. When the empanadas are done, remove them from the oven and cool them on racks for several minutes. Serve warm or at room temperature.
To freeze and reheat, place frozen cooked empanadas in a preheated 350°F oven for approximately 20 minutes.

2007-03-28 16:27:00 · answer #3 · answered by Steve G 7 · 1 0

This site came up for when I was searching under "The best EMPANADAS in the world recipe"

http://www.randomhouse.com/broadway/bittman/recipes/caribbean/orange_salad.php

2007-03-28 16:19:06 · answer #4 · answered by ≈[⇒Lauren⇐]≈™ 4 · 0 0

look threw these see what you think you would like

2007-03-28 16:19:48 · answer #5 · answered by raindovewmn41 6 · 0 0

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