PORK EMPANADAS
An empanada is a type of baked or fried turnover consisting of pastry and filling, Common in Spanish other Southern European , Latin American and the Philippines Cultures. The name comes from Spanish verb “ empanor “ and translates as
“Enbreaded” that is wrapped or coated in bread.
Ingredients:
Ground Pork
1 cup. carrot cubed
1 cup. Potato cubed
1/2 cup. Green Peas
1 cup. Hotdogs
1/2 cup. Raisins
1 cup. Onion white
2 tbps. Worcestershire Sauce
2 tbps. Brown sugar
2 tbps. Oil
1 tbps. Salt
1 tbps. Pepper
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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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Pork Empanada Recipe |How to Make Empanada Dough
Hello mga kaFOOD BUDDIES!Kumusta po kayo?Gumawa po ako ng Pork Empanada today,isa sa mga paborito kong merienda.Madali lamang po itong gawin at alam kong kayang kaya niyo din.Pwede rin po itong gawing negosyo Ng mga wais na misis.Sana po magustuhan niyo.
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How to Make Empanadas | So Delicious and Easy!
You won’t be able to have just one of these delightful Empanadas. Perfectly spiced beef and vegetables wrapped up in a flakey, golden crust, these beef empanadas come together easily in the oven. Bursting with flavor, these baked empanadas are perfect as an appetizer, dinner, or a mid-day snack!
RECIPE:
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pork empanada/how to make empanada
An empanada is a dish of Spanish cuisine, a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and the Philippine cultures. The name comes from the Spanish verb empanar, and translates as enbreaded, that is, wrapped or coated in bread.
ingredients is already in the video si please watch till the end????????????????????????
Thank you????????????????????????????????
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MEAT EMPANADAS: Delicious New Mexico Style Minced Meat Empanaditas Recipe/Empanadas de Carne
These aren't your usual Meat Empanadas/Empanadas de Carne. These are delicious New Mexico style Minced Meat Empanaditas. The filling is made with beef or pork, pine nuts and sweet & savory spices. The dough uses a bit of yeast to ensure a pillowy fried bread exterior. They're delicious all by themselves, but you can serve them with guacamole, salsa, sour cream, or queso. Read on for the recipe.
Meat Empanadas/Empanadas de Carne
For the filling:
2lbs. beef or pork (plus broth)
1/2 cup pine nuts
1/2 tsp. allspice
1 tsp. nutmeg
3/4 cup sugar
1 tsp. salt
*optional 1/2 cup raisins or applesauce
For the dough/masa:
1 1/8 tsp. dry active yeast (approx. half a package)
3 cups lukewarm water
2 Tbsp. sugar
1/2 tsp. salt
1 egg, lightly beaten
4 Tbsp. shortening, melted
enough flour to make a dry dough (I ended up using 8 cups)
*Plus plenty of oil for frying
Cut meat in small pieces and cook by boiling it in water until tender. Remove and let meat cool, but save broth for later. Once meat is cooled, place it in food processor along with pine nuts, allspice, nutmeg, sugar, and salt. Grind until you have a moist thick filling. Add a little of the broth, if necessary, so that it's not too dry. I used about half a cup. Place minced meat in the refrigerator while making the masa.
Place yeast, sugar, and salt in large mixing bowl. Add water and mix until dissolved. Add in lightly beaten egg and melted shortening, and mix to combine. Begin adding in flour. Start mixing with rubber spatula but switch to using clean hands when necessary. Knead until you have dry dough. Break off pieces of dough and roll out using rolling pin to form discs that are anywhere from 4 to 7 in diameter. Fill center of pattie with minced meat. Fold over and pinch edges together to form a seal. (It's helpful if you chill the empanadas in the refrigerator for about 10 minutes before frying them.) Deep fry until golden brown on both sides.
Depending on the size, this recipe will make between 3 and 6 dozen.
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