Empanada / Empanaditas |
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IngredientsCrust
* 5-cups all purpose flour
* ? - cup fat
* 4 pieces whole eggs
* ? - cup water
* Cornstarch for dusting the dough
1. Measure all the ingredients.
2. In a large mixing bowl, place flour and add in sugar and fat.
3. Blend until mixture resembles a coarse meal.
4. Add in water, salt & eggs.
5. Pour in the liquid mixtures then mix thoroughly to develop the gluten.
6. Knead until dough is smooth and elastic for about 20 minutes.
7. Form into a large log and divide into two parts.
8. Round the other half of the dough in a greased bowl and rest for twenty minutes.
9. Round the other half of the log into smooth balls, the size of the grapes and let rest for 15-20 minutes.
10. Sheet out dough with a rolling pin dusting with cornstarch until desired thinness.
11. Roll dough over rolling pin and form a 1? " diameter log.
12. Slice the log thinly and rest for 15-20 minutes.
13. Flatten dough over dough and shape into empanada. 14. Put in the filling and seal the seam well.
Filling
1. ? kilo lean pork (ground)
2. ? kilo potatoes (cut into cubes)
3. ? kilo onions (sliced into cubes)
4. 4 tablespoons raisins
5. 3 tablespoons pickle relish
6. 1 teaspoon salt
7. ? teaspoon black peppercorn (ground)
8. 2 tablespoon sugar
9. 1 gallon fat for frying
* 5-cups all purpose flour
* ? - cup fat
* 4 pieces whole eggs
* ? - cup water
* Cornstarch for dusting the dough
1. Measure all the ingredients.
2. In a large mixing bowl, place flour and add in sugar and fat.
3. Blend until mixture resembles a coarse meal.
4. Add in water, salt & eggs.
5. Pour in the liquid mixtures then mix thoroughly to develop the gluten.
6. Knead until dough is smooth and elastic for about 20 minutes.
7. Form into a large log and divide into two parts.
8. Round the other half of the dough in a greased bowl and rest for twenty minutes.
9. Round the other half of the log into smooth balls, the size of the grapes and let rest for 15-20 minutes.
10. Sheet out dough with a rolling pin dusting with cornstarch until desired thinness.
11. Roll dough over rolling pin and form a 1? " diameter log.
12. Slice the log thinly and rest for 15-20 minutes.
13. Flatten dough over dough and shape into empanada. 14. Put in the filling and seal the seam well.
Filling
1. ? kilo lean pork (ground)
2. ? kilo potatoes (cut into cubes)
3. ? kilo onions (sliced into cubes)
4. 4 tablespoons raisins
5. 3 tablespoons pickle relish
6. 1 teaspoon salt
7. ? teaspoon black peppercorn (ground)
8. 2 tablespoon sugar
9. 1 gallon fat for frying
Procedures 1. In a deep fryer, heat oil and fry potatoes until crunchy.
2. In a pot, boil ground pork with ? -cup water.
3. Add sugar, raisins and pickles.
4. Add in potatoes and onions.
5. Season with salt & pepper.
6. Drain off excess liquid.
7. Let filling cool before using.
8. Deep fry in hot oil until light golden. Drain in paper towels and let cool.
2. In a pot, boil ground pork with ? -cup water.
3. Add sugar, raisins and pickles.
4. Add in potatoes and onions.
5. Season with salt & pepper.
6. Drain off excess liquid.
7. Let filling cool before using.
8. Deep fry in hot oil until light golden. Drain in paper towels and let cool.
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