Empanadas. 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 are fried or baked pastries stuffed with sweet or savory fillings.
They're believed to have originated in Spain before coming to Empanadas — Their Origin, Variations and Some Recipes.
There are as many variations of empanadas as there are cooks in Argentina. recipes.
You can have Empanadas using 12 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Empanadas
- You need 200 grams of minced beef.
- Prepare 1/2 cup of chopped onions.
- It's 1/2 cup of water.
- It's 3 of garlic cloves, minced.
- You need 1/2 cup of diced bell pepper.
- It's 2 medium of tomatoes.
- You need 1 piece of spanish chorizo.
- Prepare 2 of medium potatoes, diced.
- It's 1/2 tsp of ground cumin.
- It's of salt and pepper.
- You need 300 grams of pastry dough.
- It's 1 of egg.
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. Homemade Cuban Beef Empanadas (Empanadas de Carne) are seriously delicious and easy to make. Typically empanadas are a meat-filled dough but the type of dough used is completely up to you. Empanadas, or beef turnovers, are discs of pastry packed with meat.
Empanadas instructions
- Filling : Fry onion, garlic & tomatoes for 2 minutes, then add minced beef, chorizo and potatoes. Then cumin and water, cover and simmer for 5 minutes till tender. Add bell pepper, simmer for 2 more minutes till almost dry. Season with salt and pepper and set aside..
- Preheat your oven to 180 C. Roll out the dough and flatten it to a quarter of an inch thick and cut into circle of 3 inch diameter. Make an egg wash by mixing the egg with 2 tbsp of water. When the filling has cooled down, scoop 2 tbsp into the center and fold the pastry over like a half moon. Pinch pastry with your fingers or the tip of fork to hold the fold together. Brush with egg wash and bake for 15 - 18 minutes..
- Variations in the Filling : add peas, chopped coriander, chillis or diced carrots if you wish ... Have fun and enjoy!.
Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and. Empanadas are a very popular street food in South America (in Brazil they're called 'pastéis' or 'pastel' in singular) and Spain. If you love empanadas, our basic take on the classic Latin-American turnover is sure to please. Preparation Sift flour with salt into a large bowl and blend in butter with your fingertips or. These fried empanadas are the best!
