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I need a recipe for epinadas. My son is coming home for the holidays and he loves them?
By gourmet cooking | December 12, 2009
Sassy Shut Your Mouth posts:
Thank you in advance for your help
Thank you in advance for your help
Topics: Holiday Cooking | 6 Comments »
December 14th, 2009 at 7:21 am
Chicken Empanadas:
38 min 25 min prep
8-9 empanadas, (approx.)
1 cup cooked chicken
1/2 cup monterey jack cheese, grated
1/2 cup cheddar cheese, grated
1 can green chilies, chopped
1 teaspoon minced garlic
3 tablespoons minced green onions
1/2 teaspoon cumin, ground
1 teaspoon salt
2 frozen pie crusts
3 egg yolks
2 tablespoons kosher salt
1 tablespoon chili powder
Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
Place approximately 2 tablespoons of chicken mixture in center of dough circles.
Fold each circle in half and crimp edges with a fork.
Place on a baking sheet and brush tops with egg yolks.
Sprinkle top with mixed salt and chili powder.
Bake 12-13 minutes at 400F degrees.
Serve warm or at room temperature.
Freezes well.
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Pumpkin Empanadas:
45 min 20 min prep
10-12 servings
2 cups flour
1 teaspoon salt
2/3 cup tbsps shortening or lard
2 tablespoons shortening or lard
4-5 tablespoons cold water
1 (12 ounce) can canned pumpkin
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
sugar
PASTRY: Mix together flour and salt. Cut in shortening until particles are the size of small peas.
Sprinkle water, 1 tbsp at a time, tossing with fork to moistened. (pastry should clean the side of bowl).
Gather into a ball, divide into halves. Divide each half into 16 equal pieces. Roll each piece between plastic wrap into 3 1/2″ circle. (keep pastry covered).
FILLING: Combine pumpkin, brown sugar, cinnamon and ground ginger in a saucepan. Heat to boiling, stitring constantly. Reduce heat, simmer until brown sugar is dissolved, about 5 minutes.
Heat oven to 400°.
Spoon 2 tsp pumpkin mix onto center of circle. Brush edges with water.
Fold over and press edges with fork to seal.
Place on ungreased cookie sheet or stone.
Sprinkle with sugar and bake for 20-25 minutes or until golden brown.
December 16th, 2009 at 7:04 am
Empanadas
Dough
3-4 ounces whipped lard
1/2 teaspoon salt
3 cups all-purpose flour
2 large eggs; 3 if medium size
1/2 cup milk
Add flour and salt to the whipped lard and mix well then add eggs. Mix thoroughly. Add milk, a little at a time, and stir. Dough should be smooth. Put a little flour on the board and knead lightly until dough no longer sticks to hands.
Place in a bowl and cover. Let stand 30 minutes or place in refrigerator for 45 minutes. Form into one -inch round balls and roll on well-floured board.
Fill with any filling at least 2 table spoons for each Empanada. Moisten edges with cold water. Fold dough in half-moon shape. Pinch and press edges tight
ly, making sure ends are sealed. Fry in deep hot oil until golden brown, Drain fried Empanadas on paper towel.
(Picadillo Filling)
Mexican Mincemeat for Empanadas
1 pound ground beef
1 union, chopped
1 garlic clove, crushed
1 tablespoon butter
1 8-ounce can tomato sauce
1/2 cup seedless raisins
1 tablespoon sherry (optional)
1/2 teaspoon ground cloves
1 tablespoon salt
1 tablespoon sugar
1 tablespoon cider vinegar
Brown meat, unions and crushed garlic in butter. Add tomatoes sauce, raisins,cloves,salt, sugar and vinegar. Cook over low flame for 45 minutes.
Picadillo may also be served as a main dish.
You can also make them sweet just add as a filling your favorite jelly or jam. They will taste goood with strawberry jam.
December 17th, 2009 at 10:55 am
You mean empanadas?
There are so many varieties!
Chilean ones are mainly meat ; cheese; or seafood.
Argentinians are more of pastry type.
If you do a Google search on both there are many websites to explain them. The hardest part is the dow(for me anyway).
December 19th, 2009 at 10:38 am
Empanada Recipe
ingredients
# 3 cups flour (plus a little more for kneading)
# 1 teaspoon salt
# 1/2 cup cold water
# 1 egg
# 1 egg white
# 1 teaspoon vinegar
# 3 tablespoons shortening
Directions
In a bowl, beat the water, egg, egg white and vinegar together. Set aside.
In a separate bowl, mix together the 3 cups of flour and salt.
Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
Mix the wet and dry ingredients with a fork until it becomes stiff.
Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
Prepare the work surface by lightly flouring the area where you plan to roll out the dough.
Tip: If you want to keep the dough longer than 24 hours, you can freeze it.
Place the empanada dough on a floured counter top.
Roll the dough out into a 1/8 inch thick layer.
Cut the dough into circles with round cookie cutters or biscuit cutters.
Tip: For large empanadas use 6 inch cutters for empanaditas use 3 inch cutters. If you don’t have these handy, you can cut out the bottom of a coffee can, rinse it out, and use it as a cutter.
Remove the excess dough from the cut out circle. Place your filling of choice in the center of the circle. Here I use a little pizza sauce, shredded cheese, and pepperoni slices as the filling.
Carefully fold over the circle with contents into a semicircle. Crimp down the edges with a fork. If the edges won’t stick together, wet your finger and rub it along the inside edge of the dough and try again.
Finish the empanadas by deep frying in vegetable oil at 360 degrees for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels and serve warm.
December 20th, 2009 at 2:04 pm
****For a sweet one
Empanadas
Basic Dough, recipe follows
Apricot Filling, recipe follows
1 1/2 teaspoons sugar
1/2 teaspoon ground cinnamon
Preheat oven to 400 degrees F.
Roll dough to 1/8-inch thickness. Cut into circles, 3 inches in diameter; a plastic lid from a 1 pound coffee can makes perfect circle cutter. Dampen the outside edge of the circle with water. Place 1 1/4 tablespoons of apricot filling in the center of each pastry circle. Fold pastry in half over filling and pinch together to seal; can press with fork to seal. Mix together sugar and cinnamon. Sprinkle over each Empanada. Place Empanadas on a baking tray and bake for 15 to 20 minutes.
Basic Dough:
3 cups flour
1/2 teaspoon salt
2/3 cup shortening
1/2 cup cold water
Mix flour and salt in large mixing bowl. Add shortening. Blend flour and shortening into little pieces to look like tiny peas. Add water all at once by sprinkling. Stir with fork to incorporate water into mixture. Add more water if needed. Flour your work surface and hands, scoop dough out of the bowl, and place it onto your work surface and pat into a ball. Divide into 3 or 4 smaller balls.
Apricot Filling:
1 pound dried apricots
Approximately 3 cups water
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup roasted and shelled Pinon (pine-nuts) (optional)
Place dried fruit in a large pan and cover with water. Cook at medium heat until fruit is soft and almost mushy. Drain excess water. Mix sugar, cinnamon and nutmeg (Pinon nuts are optional) into the fruit mixture, stirring until it is thick. Set aside to cool.
NOTE: Any kind of dried mixed fruit or combination may be used.
December 21st, 2009 at 8:53 pm
You are better off looking for the recipe at a chilean website, go to google.cl ( not google.com) and enter “receta empanadas chilenas english version”, you will find the recipe that my ex-husband used to make 150 empanadas for his party at work, they were so good even his mom asked him to make them for the Christmas party last year at her home.
My ex-husband’s family are from Chile and their empanadas are great, I am sure your son will love them. This empanadas are made in the oven not deep fried so they taste very good with salsa on the side.
Also get the recipe for the salsa called PICO DE GALLO.
Good luck and Merry Christmas to you and your family.