Here is another recipe for empanada dough. I used leftover filling that I had frozen from my last batch. You can click here.
For this dough
1 1/2 cups all purpose flour
1 cup flour tortilla mix or Masa Harina
1 tsp salt
1 tsp baking powder
1/2 cup vegetable shortening (melted)
3/4 cups water
Mix your dry ingredients. Make a well in the center and pour in your melted vegetable shortening and your water. Mix well. Wrap in plastic and refrigerate for at least one hour. Cut into a dozen wedges, form small balls. Dust a working surface with flour. Roll out your empanada dough. Put a tablespoon or so of your filling in the center, fold over and seal the edges. This dough can be either fried or baked. If baking add an egg wash and bake in the oven at 350 for 25 minutes. If frying, heat vegetable oil in a deep skillet, drop in the empanadas turning them until golden. Transfer to a paper towel lined plate.
This dough was tasty and turned out more "puffy" than other recipes I have used.
My Mom is making empanadas today de membrillo!
ReplyDeleteI have noticed that my past two posts have been about food! and I'm posting a third one to show the cake I made for my dad's birthday. hmmm, I guess food is on my mind!
I've never had them de membrillo, sounds yummy! I DID see your posts: cookies and pesto, now cake... you've been busy in the kitchen, but with all this snow, where else would we be besides under the covers? LOL
ReplyDeleteIs it the best fried one so far? In Mexican cooking alot of the empanadas are made with only "Masa Harina" but very different from the typical "Empanadas" consistency is much different, also Salvadorian cooking as well :)
ReplyDeleteNathan, I've only tried frying these and the ones made with the goya discs. These were good fried although the consistency is different, I don't know how to explain it, maybe "breadier"?
ReplyDeleteP.S. I liked your fried fish post.
Hmmm I jus noticed from da pics that it was a "flour tortilla mix" flour tortillas are made with warm water, fat, all-purpose flour, baking powder n salt. The Masa Harina is corn treated with calcium oxide (lime) to make the niacin and vitamins available (which is why the spanish had some really nasty malnutrition when they adopted corn for awhile because teh natives would treat it with wood-ash lye/ carbon oxide)
ReplyDeleteAnyways I'm guessing the texture would greatly vary if using masa harina.
Hmmmm breadier, maye as in more "dense"?
btw glad you enjoyed the fish post :)
ReplyDeleteGreat pix and I'll have to try that empanada. It looks so yummy! I made your masitas de puerco last night and they (once again) came out great!
ReplyDeleteI guess I've taken on the "testing empanada dough" challenge. :)
ReplyDeleteNathan, I'm going to try a recipe with the actual Masa Harina.
Maria, these turned out well, but I must admit I only ate a little corner, but those who ate them liked them.
So far my favorite have been the batch from Jan. 28.
I'll share a recipe w/ Masa Harina on my blog sometime this month you may enjoy it :) I'll make Salvadorian "Pastelitos" (well i'll make my mom do it and attempt to help her lol. n take pictures, I cannot wait til my cast comes off)
ReplyDelete