How To make Empanadas
Ingredients
3
cup
all-purpose flour
2
teaspoon
salt 6 tb margarine
6
tablespoon
vegetable shortening
2
tablespoon
cold water
1
each
onion, chopped
4
cl
garlic, finely chopped
1
each
green pepper, seeded and
2
teaspoon
olive oil
8
oz
ground beef
1
teaspoon
cocoa powder
1
tablespoon
flour
2
teaspoon
ground cumin
2
teaspoon
paprika
2
teaspoon
dried oregano, crushed
2
each
chili peppers, seeded and chopped
4
tablespoon
canned crushed tomatoes
2
tablespoon
slivered almonds
2
tablespoon
raisins
2
tablespoon
green olives, chopped
2
tablespoon
parsley, chopped, fresh
1
each
egg yolk
1
teaspoon
water
2
teaspoon
milk
1
each
oil
Directions:
Sift the flour with a pinch of salt into a mixing bowl, or place in a food processor and mix once or twice. Rub in the margerine and shortening until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over-mix. Mix the liquid gradually, adding enough to bring the pastry together into a ball. (In a food processor, add the liquid through the funnel while the motor is running.) Wrap the pastry well, and chill for 20 to 30 minutes. Brown the ground meat well, and drain away as much of the fat as possible. until the onion is soft. Add to the meat. Then add the cocoa, flour, spices, oregano, and seasonings. Stir well and cook briefly before adding the chilies and the tomatoes. Cook slowly for 10-15 minutes. Add the nuts and the olives, and allow to cool. (Oh, you were supposed to add the parsley with the tomatoes, above.) Roll out the pastry on a floured surface. (We didn't do this. We ran the dough through the pasta machine - much easier! We found the number 3 setting on our Atlas pasta maker to be the right thickness.) Cut the dough into 4 inch rounds. (I used a leftover container from ricotta cheese to get the right size.) Place about 1-1/2 tablespoons of filling on the dough circle. Fold over, and press to seal. If the dough is a little dry, moisten the edges with a little warm water (with your finger) before pressing the edges together. Crimp the edges with a fork. With a toothpick, prick several holes on the top of the empanada to allow the steam to escape. Mix the glaze ingredients together. Place empanadas on a baking sheet, and brush with the egg glaze. Bake at 425 for 15-20 minutes, or until golden brown. If you like, you can freeze these. To bake frozen empanadas, place the frozen pastries on a cooking sheet and brush with the egg glaze. Bake for 30-35 minutes at 425 degrees. Makes 15 empanadas.
How To make Empanadas's Videos
HOW TO MAKE COLOMBIAN EMPANADAS (STEP BY STEP RECIPE) - IT'S RHODE'S RECIPE
If you ever have gone to a Colombian restaurant and tried that Colombian Empanada and wondered, How to make it yourself, well, in this video, I will show you how to make them, so you can have as many empanadas as you like at home.
Please share this video ►
*Tortilla press ►
*Steel wire spoon ►
INGREDIENTS:
- 1 boneless chicken breast
- 2 or 3 tomatoes
- 1 pepper
- Minced garlic
- Minced cilantro
- 1 onion
- 2 potatoes
- Green onions
- Cilantro
- P.A.N. pre-cooked white corn meal
- 1/2 teaspoon of turmeric
- 1 tablespoon of annatto powder
- 2 teaspoons of salt
- 1.5 teaspoon of pepper
- A pinch of cummin
- 2 teaspoons of chicken bullion
- 3 bay leaves
Para recetas en Español SUSCRIBETE A MY WIFE'S CREATIONS ►
* = AFFILIATE LINK: Buying with this link gives us a small commission without costing you more, that way you help us to continue to make more videos like this. Thank you for your support.
#itsrhodes #cookingrecipes
4 Levels of Empanadas: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Stephen, home cook Alicia, and professional chef Adriana Urbina from the Institute of Culinary Education - to make us their favorite empanadas. Once each level of chef had presented and tasted their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which one are you reaching for first?
Director: Debra Remstein
Director of Photography: Jeremy Harris
Editors: Manolo Moreno
Talent -
Level 1- Stephen Hamilton
Level 2- Alicia Cabral
Level 3 - Chef Adriana Urbina
Food Scientist: Rosemary Trout
Producer:Tyre Nobles
Culinary Producer: Mallary Santucci
Associate Culinary Producer - Katrina
Culinary Assistant - Stevie Stewart
Director of Talent: Cynthia Simpson
Line Producer: Jennifer McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Operator: Lucas Young
Audio: Austin Rumsey
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Video Copy and Recipe Editor: Vivian Jao
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Empanada, SIMPOL!
One way you can make use of your left over ground meat recipes is by re-using it as a based ingredient for another delicious recipe like this! Far from the popular empanada of the North, here’s a #simpol version you can make at home! Try making it with your kids, surely they will enjoy it!
INGREDIENTS:
Set A:
1 ½ cup all-purpose flour
2 tablespoons powdered sugar
1 ½ teaspoons fine salt
Set B:
4 tablespoons canola oil
4 tablespoons unsalted butter
Set C:
1 egg, lightly beaten
1 teaspoon vinegar
2 tablespoons water
Flaky and Crusty Empanada | Easy Recipe
Upgrade your business game with this recipe for cheesy empanadas from chef Reytam's????????????
Empanadas are crescent-shaped savoury pastries made of dough and filled with a variety of ingredients.
Empanada
Dough ingredients:
500g all-purpose flour
100g shortening
100g butter
1c water
1/4tsp baking powder
2g salt
76g sugar
Filling:
700g ground pork or any kinds of meat you preffered
150g grated cheese
100g diced carrots
100g diced potato
40g chopped onion
10g minced garlic
20g patis
10g vetsin
40g sugar
1tsp black pepper
200g raisins
225g green peas
Watch the video for the procedure:
Happy baking everyone‼️
Brad and Gaby Make Beef Empanadas | It's Alive | Bon Appétit
Bon Appétit’s Brad Leone is back for episode 48 of “It’s Alive,” and this time Test Kitchen Manager Gaby Melian teaches Brad how to make Argentinian Empanadas. Join Brad and Gaby as they struggle with gloves, try on new hats, and celebrate Brad’s not-so-last day in the Test Kitchen.
Get the recipe:
Join Bon Appétit test kitchen guy, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
Want Bon Appétit shirts, hats and more?
Still haven’t subscribed to Bon Appétit on YouTube? ►►
Want more Bon Appétit in your life? Subscribe to the magazine!
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
HOW TO MAKE EMPANADAS AT HOME
Cooking with Trinity Jae, How To Make Empanadas at home, simple recipe, dough, beef, chorizo, seasoning and oil if you're frying the empanadas, I decided to bake them but I also fried them!
Recipe (Stay tune for my FINALIZED RECIPES on the unfinished website) still working on somethings
this should help for now
Goya dough
beef
chorizo
peppers
onions
vegetable broth
tomato paste
jalapeno peppers
vegetable oil if frying
seasonings (adjust how you want...salt, pepper, paprika...BUT my secret was the classic CUMIN seasoning LOVE IT and that's why these were tasty!
bake for 20-25 minutes on 400
Subscribe here to join the #jaeteam!
Follow me!
✭ Instagram:
✭ Twitter:
✭ Snapchat:
✭( MORE Cooking videos)
Click here: