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As to which version is best... depends if you like a slight hint of corn taste (version 2) in the dough or not (version 1 & 3). I personally like version 3.
Adapted fromWanderlust Kitchen
|400F, makes 15|
|1) 2¼ cup (315g)||all-purpose flour|
|1) 1½ tsp.||salt|
|1) ½ cup (113g)||unsalted butter, cubed|
|2) 1||large egg|
|2) 1/3 cup||ice water|
|2) 1 tbsp.||white vinegar|
|Egg wash:||egg with little water|
In a mixing bowl combine (1), cut butter into flour then drizzle in (2). Mix until just combined. Divide weight of dough by 15. Portion it out into balls and refrigerate for an hour.
Roll each ball into 5" circle and put desired amount of filling. Brush with egg wash
Bake at 400F for 25 minutes.
Adapted from America's Test Kitchen
|makes 12, 12x16 baking tray lined with foil brushed with oil|
|1) 1 cup (5oz)||masa harina|
|1) 1 cup (5oz)||all-purpose flour|
|1) 2 tsp.||salt|
|1) 1 tbsp.||sugar|
|2) 12 tbsp. (168g)||unsalted butter, cut into chunks and chilled|
|3) 2 cup (10oz)||all-purpose flour|
|4) ½ cup||cold water|
|4) ½ cup||cold vodka or tequila|
|5) 3 tbsp.||canola oil (for baking empanadas)|
In a food processor, combine (1)
Add butter (2) one at a time pulsing in between addition.
Then add the flour (3), pulse 4-6 times and transfer into a large bowl.
Sprinkle water and vodka (4) over the flour mixture and using hands to mix dough to bring it together. Wrap dough in saran wrap and refrigerate for 45min or up to 2 days.
Weigh the dough and divide it by 12. Weigh the required portions, make a ball shape and press to form a 7-inch circle.
Fill with 1/3 cup of filling, wet half of the edges with water, seal it and use fork to press around the edges.
Brush emapanada with oil and bake at 425F for 12min (3rd rack from the bottom) 8.5-inches off the bottom heating element.
Remove from oven, flip each empanada over and brush with oil, return in the oven at the very top rack for another 11-12minutes.
I like the texture of the dough flaky and doughy. Adapted from Casa Veracion
|Fry at 320F, makes 11|
|1) 2 cup (280g)||all-purpose flour|
|1) ½ tsp. (3g)||salt|
|1) ¼ tsp.||baking powder|
|1) 6 tbsp. (72g)||vegetable shortening|
|2) ½ cup (113g)||water, room temp|
In a mixing bowl combine (1). Fit with paddle attachment and set to stir to cut the shortening into flour, then add (2) water. Replace with dough hook and knead dough for 5 minutes.
Wrap dough (467g) in saran wrap and let it rest for 30 minutes.
Used 40g of dough and filled with 40g beef and potato.
Adapted from Genius Kitchen
|1 lbs.||ground beef|
|1 tsp. (6g)||salt|
|1½ tbsp. (11g)||curry powder|
|2||medium potatoes, cooked and cubed|
|1 tbsp. (12g)||beef stock powder|
Heat oil, add onion until brown. Add salt and curry powder, stir for 2 minutes then add in the beef. Heat until beef is fully cooked, then add potatoes and beef stock powder.
If meat is too dry, add a bit of water.
|2 lbs.||potato, boiled and chopped into cubes|
|1) 5 tbsp.||unsalted butter|
|1) 1 cup||yellow onion, finely chopped|
|1) 4 tsp.||ground coriander|
|1) 2 tsp.||minced fresh ginger|
|2) 2 tsp.||minced garlic|
|2) 4 tsp.||garam masala|
|2) 2 tsp.||salt|
|2) 2 tsp.||tumeric|
|2) ½ tsp.||cayenne|
|3) 1 cup||frozen peas, thawed|
|4) 4 tsp.||lemon juice|
|any amount you want||Rotisserie Chicken, meat only chopped|
Combine (2) and set aside.
In a large saute pan, heat butter then add coriander stir 10sec, then add onion and ginger cook until carmalized about 5min.
Add the spices (2), stir then add the potatoes and peas. Cook and stir until everything is yellow. Remove from heat add the chicken and lemon juice.
Measure 1/3 cup of filling for each empanada.