Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, empanadas. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Beefy Empanadas (The Secret to a Perfect Dough). Empanadas are one of my favorite foods to make and also to eat. Empanadas can be eaten for breakfast, lunch and dinner. They can be served as appetizers or snacks, but they can also easily.
Empanadas is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Empanadas is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook empanadas using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Empanadas:
- Take 2 cup masa
- Get 1 1/2 cup water
- Make ready 3 medium potatoes
- Prepare 1 lb picadillo (Puerto Rican meat filling, or filling of choice)
- Get shredded sharp cheddar (optional)
- Prepare vegetable oil
Empanadas are likely to have originated from Galicia, Spain, where they were prepared as a portable and filling meal for working people, providing energy and nutrients needed for a day of hard labor. Preparation Sift flour with salt into a large bowl and blend in butter with your fingertips or. Empanadas , or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and.
Instructions to make Empanadas:
- Peel the potatoes and boil them whole until fork tender. Drain and set aside to cool.
- If you don't know what picadillo is you can find recipes all over the net for it. It's a Puerto Rican meat mixture and is amazing. Anyways, mix the water and masa together well. If it's too dry add a little more water if it's too wet add a little more masa. You don't want the dough to be sticky or crumbly.
- Dice the potatoes up then add it to the picadillo mixture.
- Grab about a golf ball sized piece of the masa, roll it into a ball then place on a piece of parchment paper, place another piece of parchment paper on top. Roll the dough out to about the thickness of a corn tortilla, maintaining a round shape. This process would be much faster with a tortilla press, however I do not own one so this is my method.
- Place about a 1/4 cup of the filling onto one half of the dough, fold the other half over and pinch seams together or use a fork. I personally don't do either, but it's hard to explain how I do it,it almost looks like it's twisting around the edge.
- In a skillet of oil fry the empanada over medium high heat until golden on each side. Serve with your favorite meat and rice and enjoy!
Empanadas , or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and. If you love empanadas, our basic take on the classic Latin-American turnover is sure to please. They can even be prepped ahead of time and frozen, then baked for a quick dinner. Add some meat filling to each empanada and fold the dough over in half to enclose the filling.
So that is going to wrap this up for this exceptional food empanadas recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
