Homemade EMPANADA DOUGH | How to make Empanada Dough | Easy Empanada Dough Recipe
EMPANADA DOUGH
INGREDIENTS:
2 cups all-purpose flour
1/2 tsp salt
2 tbsp white sugar
2 egg yolk
3 tbsp melted margarine (or butter)
4 tbsp water (The amount of water used varies depending on the humidity where you live.)
Note: Note: The amount of water used varies depending on the humidity where you live. You can either bake or fry them, If you're going to bake them, I recommend brushing the outside with a beaten egg for a crispier, golden brown. Thank you for watching, God Bless
PORK EMPANADA RECIPE:
Available on Amazon Kusina ni Lola cook book:
#empanadadough #diyempanadadough
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Please watch: Have Eggplants at home❓ I wish I had tried this recipe before
Cryin In My Beer by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
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Goya Recipes - Colombian Beef and Pork Empanadas
These typical Colombian-style empanadas are tasty turnovers made with savory yellow corn dough stuffed with seasoned pork and beef mixed with cooked potatoes. The meat filling is typically made with cooked and shredded beef and pork, but here, we use ground meat to cut down in cooking time with similar tasty results. Served at social gatherings, family parties and celebrations throughout the year, these Colombian Beef and Pork Empanadas are the perfect tasty, hand-held party food. Serve with lime wedges and a ají picante.
View Recipe:
Ingredients
For the filling:
2 medium russet potatoes, (about 1 lb.), peeled and diced
1 packet GOYA® Chicken Flavored Bouillon
1 tbsp. GOYA® Extra Virgin Olive Oil
¼ onion, finely chopped (about ⅓ cup)
¼ red bell pepper, finely chopped (about ¼ cup)
2 scallions, finely chopped (about ¼ cup)
2 tbsp. finely chopped fresh cilantro
½ tsp. GOYA® Minced Garlic, or 1clove garlic, finely chopped
1 medium tomato, finely chopped (about ½ cup)
¼ lb. ground beef
¼ lb. ground pork
1 packet Sazón GOYA® with Coriander and Annatto
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
For the dough
2 cups GOYA® Masarepa - Pre-Cooked Yellow Corn Meal
2¾ cups lukewarm water
1 tbsp. plus 1 tsp. GOYA® Vegetable, Corn or Canola Oil
1 packet Sazón GOYA® with Coriander and Annatto
1 tsp. salt
GOYA® Vegetable, Corn or Canola Oil, for frying
Lime wedges, for serving (optional)
Aji picante, for serving (optional)
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About Goya Foods
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States. Founded in 1936 by Don Prudencio Unanue and his wife Carolina, both from Spain, the Goya story is as much about the importance of family as it is about achieving the American dream.
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EMPANADAS & AREPAS | Taryn's | Mamacita Cornflour | Cup of Joe Caribbean
Taryn Cumberbatch of Taryn's, The Panyol Place, showcases traditional Venezuelan Empanadas and Arepas using Mamacita Cornflour.
Try the recipe for the dough -
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Authentic Colombian Empanadas!
These are some true Colombian Empanadas. Now, Colombia offers great many variations of the empanada but this recipe is the most widely recognized. These empanadas make for some great appetizers or even meals. I sometimes make them with lentils and potatoes only for my kid who doesn't like vegetables very much but, he'll eat it in an empanada. This recipe takes about 2 hours and 45 minutes to make, but its mainly because I pressured cooked a tough beef for an hour. You can speed up the process by simply using ground beef, chicken or even just vegetables.
Hope you enjoy this recipe
Ingredients:
BEEF PREP
1 lb beef chuck
1 green onion (scallion)
2 garlic cloves
2-3 tbsp oil
Salt & Pepper to taste
Beef Broth or Water with beef bouillon (enough to cover beef)
STUFFING
Beef from list above
1 lb Potatoes cut into 1in cubes
2-3 tbsp olive oil
1/2 red onion
1 red beel pepper
1/4c green onions (about 2 stalks)
1/4c Cilantro (or Parsley)
2 garlic cloves, minced
2 medium tomatoes, chopped
1 tsp food coloring (Sazón Goya, Triguisar, Annatto, Bijol)
Salt and Pepper to taste
AJI SAUCE
1/2 red onion
1/4c green onions (about 2 stalks)
1/4c Cilantro (or Parsley)
1 medium tomatoes, chopped
1-2 cloves garlic minced
2 Limes
1/4c Vinegar (White or Apple Cider)
2- tbsp olive oil
1c Water
*2 Jalapeños minced, deveined and seeds removed (Optional)
*1 small Habanero pepper (Optional)
Salt and Pepper to taste
*Hot Peppers may be substituted by choice of Hot Sauce about 1/4c.
MASA
3 cups pre-cooked cornmeal (Preferably P.A.N)
3c Beef Broth or Water with Beef bouillon
1 tsp food coloring (Sazón Goya, Triguisar, Annatto, Bijol)
Salt to taste
Oil for frying
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#Empanada #Colombian #tastyrecipes
EMPANADA DOUGH RECIPE- BEST FOR FRYING AND BAKING
Empanada dough for frying and baking is easy to prepare and you can make it by hand or using a bread machine. This flaky empanada dough can also be made with maseca or cornflour and feel free to add cream cheese in place of butter or totally replace the butter with oil or lard
EMPANADA DOUGH recipe- for frying and baking or air fryer
- FLOUR---- 5 cups (ALL PURPOSE FLOUR)
- SALT---- 1/4 TEASPOON
- SUGAR ---- 1 TABLESPOON
- EGG-------- 2 WHOLE EGGS
- MARGARINE(BUTTER) -----120ML MELTED OR 8TBSP ROOM TEMPERATURE
- WATER ----- ABOUT 100 ML OR MORE(UNTIL CONSISTENCY IS ACHIEVED)
TO MAKE THE EMPANADA DOUGH (FRIED MEATPIE DOUGH)
- Mix 5 cups flour, 1 tablespoon sugar and 1/4 teaspoon salt together until combined. Add 2 whole eggs and 120ml melted butter or margarine(8tbsp room temp) and mix well
- Gradually add water and continue mixing until the dough comes together and not sticky. Wrap in a cling film and rest in fridge for 20 minutes
- After 20 minutes, take out the dough knead a little and cut into two portions
- Roll out the dough on a floured surface and using a circular mold, cut out as much circles as the dough allows .Fill in the circles with the cooled filling and seal tight with your fingers and a fork
- finally heat up some oil on medium heat until pretty hot and fry the empanadas (meat pies) until golden brown and crisp
MASA DE EMPANADAS para frier
- HARINA---- 5 tazas (HARINA TODO USO)
- SAL---- 1/4 DE CUCHARA
- AZÚCAR ---- 1 CUCHARADA
- HUEVO-------- 2 HUEVOS ENTEROS
- MARGARINA (MANTEQUILLA) -----120ML DERRITE U 8TBSP TEMPERATURA AMBIENTE
- AGUA ----- ALREDEDOR DE 100 ML O MÁS (HASTA LOGRAR LA CONSISTENCIA)
PARA HACER LA MASA DE EMPANADAS PAR A FREIR Y A HORNO
-
Mezcle 5 tazas de harina,
1 cucharada de azúcar
y 1/4 de cucharadita de sal
juntos hasta combinar
Agregar 2 huevos enteros y
120 ml de mantequilla derretida o
margarina (8 cucharadas a temperatura ambiente)
y mezclar bien
Poco a poco agregue agua y
continuar mezclando hasta que el
la masa se une
y no pegajoso
envolver en film transparente y
reposar en heladera por 20 minutos
permite que el gluten en el
harina para relajar y absorber el líquido
Después de 20 minutos,
sacar la masa
amasar un poco y
cortar en dos porciones
estirar la masa sobre
una superficie enharinada y
utilizando un molde circular,
cortar la mayor cantidad de círculos
como la masa lo permita
completa los círculos con
el relleno enfriado y el sello
apretado con los dedos
y un tenedor
finalmente calentar un poco de aceite
a fuego medio hasta que esté bien caliente
y freír las empanadas (empanadas de carne)
hasta que estén dorados y crujientes
sEE WRITTEN RECIPE HERE :
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#empanada # empanadadough #empanadas #masaempanada #masaempanadas #masaempanadascaseras #empanadamexicana #empanadacasera
#empanadagallega #empanadasargentinas #empandasimpol #masa #recetaempanada
#recetamasaempanada
How to make Venezuelan Empanadas
Venezuelan Empanadas are fried corn flour patties stuffed with different fillings such as cheese, ham, beans, pulled steak, chicken or fish.
Families on the east coast of Venezuela started selling empanadas to tourists from their front porches shortly after they were introduced to the country in XVI. This practice made them a popular street vendor food across the country. Front-porch empanadas are still found today, and it is also very common for empanada-makers to send their children to sell empanadas at the beach or on the street. These young ambulant sellers can be heard from a mile away as they advertise their product off the top of their lungs:
“Eeeeempanadas!! Eeeeeempanadas!!”
Probably the most famous empanadas in Venezuela are found at Conejeros bazaar on Margarita Island. This busy flea market is buzzing with both locals and tourists looking to snatch a good deal and grab a bite of local fare. The empanaderas set up shop early in the morning and start the daily cook-off, each one certain that they have the best empanadas in town. Fish empanadas, made with a small shark called Cazon, is the top selling kind on the island.
This and other recipes on Criollo: A Taste of Venezuela cookbook, available on softcover and hardcover at criollocookbook.com.
Recipe
2 cups of water, or as needed
2 cups corn flour, or as needed
1 tbsp wheat our
1 tbsp sugar
A pinch of salt
Any filling such as cheese, ham, chicken salad, pulled steak, fish or black beans. Many of the dishes on the Criollo cookbook can be used as a filling for empanadas!
- Mix water, sugar and salt together and slowly add ours while mixing with your fingers. Adjust the amount of corn flour until you get should get a soft dough.
- Let rest for about 5 minutes then knead again. Divide in egg-sized balls.
- Heat up about 4 cups of vegetable oil in a pan or deep fryer on medium high until a wooden spoon bubbles in it. The oil should never smoke or else it will burn the empanadas.
- Flatten a ball of dough on a piece of plastic wrap. Make sure to wet your hands in water whenever handling the dough to prevent cracks.
- Put two spoonful of filling in the middle of the dough and use the plastic to fold it in half, giving the empanada its iconic half-moon shape.
- Seal edges by pressing down with your fingers, using either a bowl or a fork.
- Slide into hot oil and fry for about 5 minutes on each side or until golden brown
- Place on a strainer over paper towel and let cool for five minutes before serving.
Purchase Criollo: A Taste of Venezuela cookbook at criollocookbook.com
Check out Tutto Pasta's EmpanadaFest! This March 19th at 240 Sparks Street, Ottawa, ON.