Toddlers: 24 Months+

Recipe ?... Anyone make homemade empanadas?

I bought the empanada maker from Tupperware last year and have yet to use it. I'll tell you why (LOL)... b/c I bought maseca and it smells nasty. Is that what I'm supposed to use to make the cornmeal outside? LOL! I'm sooo not a Latina but my MIL is Colombian, however she uses something imported from Colombia, that I can't find locally. Help! White girl trying to make empanadas for a half Colombian hubby ;)

Here's the gadget I have: https://sneakykitchen.com/kitchen/products/empanada-maker.htm

Re: Recipe ?... Anyone make homemade empanadas?

  • NO clue how to make empanadas...but this made me think of a Hannah Montana show that was on yesterday (yes I know, I'm a dork!)  Anyway Rico made the most amazing empanadas
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  • i'm pretty sure you can use regular pie crust (you know the already rolled they sell at walmart) to make empandas, in my country (peru) empanadas have a flaky crust and are sooo goooddd!!! omg i'm hungry already!
  • Easiest way is to buy the pie crust and then all you have to make is the filling. It may be a little sweet that way though. I make them at home often but I make different kinds. What kind do you want to make? Sweet ones or filled with beef or chicken or potatoe? If you want to do it from scratch here is one way I do it:

    Dough:

    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

    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.

    Filling:

    2 lbs ground beef 2 small potatoes, diced into one inch cubes and boiled until soft 1 onion, peeled and coarsely chopped 5 cloves of garlic, peeled and finely chopped 1/4 cup green olives, finely chopped 2 hardboiled eggs, coarsely chopped 1 cup beef broth 1/2 cup raisins, soaked in warm water for 1 hour (optional) 1 teaspoon oil

    Saut? the onions and garlic in the oil over medium heat for 1 minute. Put the ground beef in and begin to brown. When the beef is cooked through, add in the broth, green olives, raisins and bring to a simmer. Let the liquid reduce until it's almost gone. Fold in the eggs and potatoes and place by the spoonful into your prepared empanada dough and cook accordingly

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  • Thanks! Do you mind me asking your ethnic background? I feel like a Central/South American food expert (sortof) being that I'm from here (an American mut). LOL! DH and I eat soooo much food from all over the world, but most often from the Latin-American countries and we can honestly tell the difference on most tamales, empanadas, etc. I agree, all are soooo different!

    We mostly prefer the meat/veggie filled empanadas.:)

  • Im American but my husband is Salvadorean and mostly the food that I cook is South American/ Latin. I don't know why but I make better latin food than I do american. Lol. My family always jokes about that. I try to cook varieties though so no one gets tired of the same thing. I have lots of really good home made recipes that I make. If you ever need any ideas just ask and I will shoot one at ya...
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  • Mmmm! Calabasita pupusas!!!!!!! Any recipes for those???
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