Can anyone give me a good recipe for empanadas?

Question

I really want to make them they look so good! I was thinking i'd use shredded chicken to make them with....I just want to know how to make the crust and also some good things to put inside them. I saw it on a cooking show but missed everything but the ending. Also are there any good store bought doughs that you can use that will taste good? Thanks a bunch!

Answer 1

EMPANADAS

Shell:

2 cups flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 tbsp salt

1/3 cup shortening

1/3 cup ice water

Sift together flour, sugar, baking powder and salt.

Cut the shortening into the flour as though you were making a pie crust by working it in with your fingertips until the mixture resembles coarse crumbs.

Sprinkle dough with just enough ice water so that it will just hold together. Knead together briefly and allow to rest, covered about 10 minutes.

Roll dough out on a lightly floured board to circles about 3-4 inches in diameter.

Place a spoonful of empanada filling of your choice on one side of the circle. Moisten the edges of the circle with a small amount of water and fold the dough over the filling to make a half circle. Press the edges together to seal.

Bake at 375 degrees for 15-20 minutes.

Filling:

1 medium sized onion, chopped

3 cloves garlic, minced

4 tablespoons vegetable oil

2 tomatoes, peeled

2 cups cooked beef, chopped

1/2 cup beef stock

1/4 cup raisins

1 tsp vinegar

1/8 tsp ground cloves

1/8 tsp ground cumin

salt and pepper to taste

Saute onions and garlic in hot oil until translucent.

Add meat, sauté 5 more minutes. Stir in tomatoes, stock and remaining ingredients.

Simmer 30 minutes.

Answer 2

Top 9 Empanada Recipes on http://latinfood.about.com/od/appetizers...

Answer 3

I once made some apple caramel empanadas for my spanish class.

They were SO delicious and everyone loved them.

Caramel Apple Empanadas

1 (36-count) package frozen roll dough, defrosted

    according to package directions

10 caramel candies, each cut into 4 pieces

1/3 cup all-purpose flour

3 cups peeled, chopped apples, peeled

2/3 cup caramel ice cream topping

2 teaspoons lemon juice

Lightly grease 2 baking sheets.

Combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well.

Place dough for one roll on lightly floured surface; roll into 4-inch circle. Spoon about 2 tablespoons apple mixture onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough. Brush each empanada with butter; sprinkle with cinnamon sugar. Place on prepared baking sheets. Set aside.

Heat oven to 375 degrees F (190 degrees C).

Bake empanadas for 15 minutes or until golden brown; serve warm with vanilla ice cream and caramel sauce.

Makes 36.

Good luck !

Answer 4

You may be able to adapt this recipe.

Beef Empanadas.

RECIPE INGREDIENTS

For Pastry:

3 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

6 tablespoons vegetable shortening

6 tablespoons unsalted butter

10 tablespoons cold water

For Filling:

2 tablespoons olive oil

1 cup finely chopped onion

1 pound ground beef

salt and freshly ground black pepper

2 tablespoons minced fresh parsley

1/2 teaspoon dried oregano

1/2 teaspoon paprika

2 tablespoons ground cumin

1/2 cup raisins

20 stuffed olives, sliced  

5 eggs, hard-boiled, sliced into quarters lengthwise

1 recipe Chilean Salsa (Pebre)



Other necessary recipes:

Chilean Salsa  

  





DIRECTIONS

TO PREPARE PASTRY: Sift the flour, baking powder, and salt together into a bowl. Cut in the shortening and butter. Mix in the water until the dough forms a ball and holds together. Wrap the dough in plastic and refrigerate for 1 hour.



TO PREPARE FILLING: In a sauté pan over medium heat, heat the oil. Add the onions and cook for 2 minutes. Add the beef and cook, stirring, for 3 minutes. Add the seasonings, stir, and cook for 2 minutes.



Preheat the oven to 400 degrees F.



TO ASSEMBLE: Turn the dough out onto a floured surface and roll it out to a thickness of 1/4-inch. Cut the dough into 10 circles each with a diameter of approximately 6 inches.



Place the circles of dough on a flat work surface. Place 1/4 cup of the filling near the center of each circle. Place a few raisins, slices of olive, and slices of egg onto the filling. Fold the dough in half, enclosing the filling and producing a half-moon-shaped pocket. Carefully seal the edges.



Place the empanadas on an ungreased baking sheet and bake for 25 minutes.



Serve with Chilean Salsa.





Recipe reprinted by permission of Doubleday. All rights reserved.

Date Added: 01/01/2008  

  

Nutrition Facts per Serving

Yield: Makes 10 empanadas  

Calories: 486 Fat. Total: 28g Carbohydrates, Total: 41g

Cholesterol: 141mg Sodium: 543mg Protein: 18g

Fiber: 3g % Cal. from Fat: 52% Fat, Saturated: 0g

Answer 5

Empanada Dough Recipe

Ingredients:

3 cups flour (plus a little more for kneading)

1 teaspoon salt

1/2 cup cold water

1 egg

1 egg white

1 teaspoon vinegar

3 tablespoons shortening

Preparation:

1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.

2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Tip: If you want to keep the dough longer than 24 hours, you can freeze it.

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Picadillo Recipe with Ground Beef

Ingredients:

1 pound ground beef

1 teaspoon oregano

1 teaspoon cumin

4 cloves garlic

1 medium white onion (chopped fine)

4 cloves garlic

1 medium white onion (chopped fine)

1 small green pepper (chopped)

1/2 cup beef stock

3/4 cup tomato sauce

2 small potatoes (peeled and diced)

8 to 10 green olives (pitted)

salt and pepper to taste

olive oil for sautéing

Preparation:

1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.

2. In a fruing pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.

3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.

4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.

5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.

6. Serve the picadillo warm with rice or let cool and use as a filling for empanadas and papas rellenas.

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Cheese and Chicken

Filling:

1/2 cup Monterey Jack cheese, grated

1/2 cup Cheddar cheese, grated

1 cup shredded cooked chicken

1 jalapeño pepper, diced

1/2 tablespoon minced garlic

1 tablespoon minced red onion

1/2 teaspoon cumin, ground

1 teaspoon salt

In a bowl, mix together all ingredients for filling and refrigerate until ready to assemble empanadas.

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Turkey Empanada Filling

Ingredients:

3 cups turkey, shredded or diced

2 onions sliced

1/2 teaspoon salt

1 teaspoon sugar

1 cup raisins, soaked in warm water

1/4 teaspoon chile powder

juice of 1 orange

1 teaspoon orange zest

1 teaspoon oil

Preparation:

Heat oil over medium heat and add in onions and sugar. Cook until onions caramelize and turn brown. Add in turkey, raisins, salt, chile powder, orange juice and orange zest. Continue to cook over medium heat until mixture is thickened. Use as a filling for empanadas.

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