How To make Impanadas
4 Tablespoons extra virgin olive oil
1 Medium Spanish onion
finely sliced
4 Cloves garlic :
thinly sliced
1 Tablespoon fennel seeds
1 Pound pork shoulder meat in 1/2" cubes
1 Cup red wine vinegar
1/4 Cup sugar
1 Cup basic tomato sauce
2 Cups dry red wine
1/2 Cup fresh mint leaves
2 eggs :
plus 2 eggs
1/2 Cup pecorino freshly grated
2 Bunches Italian parsley :
finely chopped
1 Cup all-purpose flour plus 1/4 C
3/4 Cup fine semolina
1/2 Cup warm water :
with
4 Ounces butter melted in it
1 Pinch salt
In a 12 to 14-inch saute pan, heat olive oil until smoking. Add onion, garlic and fennel seeds and saute until light golden brown. Add pork, season with salt and cook until lightly browned. Add vinegar, sugar, tomato sauce and wine and bring to a boil. Lower heat and simmer 1 hour, until very tender. Remove from heat and allow to cool. In a mixing bowl, place cooled pork mixture, mint, 2 eggs, pecorino and parsley and stir to combine. Set aside.
Mix flour and semolina together in a mixing bowl and make a well. Add water-butter mixture and stir to form a ball of dough. Remove dough from bowl and place on work surface. Knead for 1 minute, wrap in plastic and refrigerate 1 hour.
Preheat oven to 425 degrees F and line a cookie sheet with parchment.
Roll out dough to 1/4-inch thick and cut out 6-inch circles. Place two to three tablespoons of pork mixture in each one and fold to form a half moon. Seal edges, pressing with fingertips and place on lined baking sheet. Continue until all the dough is used up. Beat remaining 2 eggs and brush each impanada with the egg wash. Bake for 30 to 40 minutes, until golden brown and remove. Serve warm with a marinated tomato salad.
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The Only Apple Empanada Recipe You’ll Need #onestopchop
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HOW TO MAKE PUMPKIN EMPANADAS | FALL RECIPES
Hello my beautiful fam welcome back to my kitchen, today I’m going to share with you how to make the perfect, soft pumpkin empanadas! Let me tell you that I’m very proud of this recipe! I’m not a baker But I enjoy baking for my family specially for Lewis because this happens to be his favorite sweet bread, this recipe took a lot of wasted flour to get it to perfection ???? but I’m very proud that I was able to do it and now I’m here sharing it with you all ! I hope you enjoy it and as always if you do please don’t forget to give me a big thumbs up, comment down below what recipe you will like to see next and if you new to my channel please hit that subscribe bottom so you can be part of our family!????
Ingredients:
4 cups all purpose flour
3/4 cups sugar
2 1/2 tsp all pumpkin spice
2 1/2 tsp instant yeast
4 tbsp vegetable shorting
1 egg at room temperature
1 1/4 cup warm water
1/2 tsp salt
Filling: you can use fresh pumpkin or
15 oz 100% pure pumpkin
3/4 cup brown sugar
1/2 tbsp all pumpkin spice
1/2 tbsp Mexican vanilla blend
1 serving of love ????
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Pumpkin Empanadas | EASY RECIPE
Make some #PumpkinEmpanadas with Caroline! ???? These baked goods are a delicious #Fall #Dessert to share with friends and family. Try out the recipe and tag us! We'd love to see you enjoying this yummy recipe. ????????????????
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The Only APPLE EMPANADA Recipe You’ll Need!
Hello my beautiful fam! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! today I’m going to share with you how to make a very easy and delicious cinnamon apple empanadas, if you like apple pie you going to LOVE this dessert, it’s perfect to make for the upcoming holidays or just any other day out of the year it’s seriously so easy to make, the dough for this empanadas is very simple yet very delicious???? soft yet flaky, so much like a pie crust!!!! If you are like me an enjoy that part of the pie than you going to really enjoy this empanada, it’s not sweet since the sweetener is going to come from our apple filling if you want your dough to be sweet you can always add more sugar to it, just keep in mind it might change the consistency of your dough ☺️ keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!!
Also try my grandmas empanadas ????????
Pumpkin empanadas ????????
What can go wrong???
-adding a lot more sugar can cause your dough to break while rolling don’t add more than 2 tbsp or don’t add any at all ????
‼️‼️Tip!!! Keep unused dough in refrigerator.
Enjoy while warm and drizzle some apple syrup.... seriously delicious
Empanada dough can be used for any filling ????
Ingredients: I was able to make 12 empanadas, you can get more of you make them smaller ☺️????
3 cups all purpose flour plus extra for dusting
2 sticks of salted butter
1 can media crema or 1 cup of liquid
Trubinado cane sugar
3 Granny Smith
3 Fuji or any sweet apples of your choice
1/4 tsp lemon zest and tsp of juice
1/2 cup plus 1 1/2 tbsp white sugar
1/4 cup brown sugar
1 tsp ground cinnamon
Pinch salt
1 serving of love ????
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Beef and Cheese Empanadas Recipe | How To Make Empanada Dough From Scratch
Today I am making homemade beef empanadas with from scratch dough. You can also use store bought empanada dough to make this an easy recipe. The filling for empanadas can be anything whether savory or sweet. You can also cook this using your preferred method. I will be frying and baking these until golden brown and crispy.
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INGREDIENTS
*FOR THE DOUGH*
3 1/2 to 3 2/3 cup (454 g) all purpose flour
1 tsp (5 g) salt
7.61 fl oz (225 ml) warm water
2 tsp apple cider vinegar
1/4 cup (60 ml) cooking oil
*FOR THE BEEF FILLING*
2 tsp (8 g ) chili powder
1 tsp (4 g) garlic powder
1 tsp (4 g) onion powder
1 tsp (3 g) smoked paprika
2 tsp (3 g) beef bouillon powder
2 Tbsp (30 ml) cooking oil
1/2 small onion diced
1 lb (454 g) ground beef (I used 85/15 meat to fat ratio)
2 Tbsp (20 g) all purpose flour
8 oz (227 g) shredded cheese
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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How To Make EMPANADA DOUGH | Empanada Dough Recipe | Yummers
This empanada dough recipe is so buttery and flaky and levels up the flavor of any savory filling you want to use aside from the traditional empanada mixture. It is very easy to make and you can also use it as pie crust for your chicken pot pie!
Ingredients:
2 cups all purpose flour
2 tbsp sugar
1/2 tsp salt
1/2 tsp baking powder
8 tbsp cold butter
4-6 tbsp ice cold water
(makes 12-14 pcs)
Procedure:
1. Combine all the dry ingredients
2. Incorporate cold butter using clean hands or pastry blender. Make sure to work quick so the heat from the hands won't melt much of the butter
3. Add ice cold water a few tablespoons at a time until no more fine crumbs
4. Press the crumbs together to form a ball. Make sure not to overwork and do not knead the dough to remain flaky
5. Once it all came together, cover in plastic wrap then rest in the chiller for an hour
To Assemble:
1. Roll the chilled dough about 1/8 of an inch thick over a well floured surface
2. Cut using round cookie cutter (4-inch diameter). Re-roll the dough scraps by pressing them again together, making sure you don't knead it
3. Flatten each round dough and fill with a couple tablespoons of your preferred filling
4. Dampen one side of the dough with water then fold and lightly press to seal. Crimp edges using a fork to seal it tightly then poke a hole at the center of each empanada so the steam could escape during baking. Enjoy!