ID:331
Recipe Name:EMPANADA/EMPANADITAS
Name: LYNNE LAUER
Email: Lynne_lauer@web.de
Date: August 6, 2005
Category: Other Recipes
Category: Other Recipes
Nationality: Other Asian
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Number of servings: It depends.
Calories Per Serving: It depends.
Preparation Time: It depends.
Difficulty: Average
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| Ingredients: |
Left Ingredients:
9 cups all purpose flour
3/4 cup sugar
4 eggs
12tbsps. melted butter
1 1/2 cups milk
a pinch of salt
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Right Ingredients:
cornstarch for dusting the dough
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| Cooking
Instructions: |
Instructions: 1. Measure all ingredients
2. In a large mixing bowl, place flour and add in sugar and butter.
3. Blend until mixture resembles a coarse meal.
4. Add in milk, salt and eggs
5. Pour in the liquid mixtures then mix thoroughly to develop the gluten.
6 Knead until dough is smooth and elastic for about 20 minutes.
Form into a large log and divide into two parts.
8. Round the other half of the dough in a greased bowl and rest for 20 minutes.
9. Round the other half of the log into smooth balls, the size of the grapes and let rest for 15-20 minutes.
10. Sheet out dough with a rolling pin dusting with cornstarch until desired thinness.
11. Put in the filling and seal the seam well.
Empanada filling:
1/2 k. lean pork (ground)
1/2 k. potatoes (sliced into cubes)
1/2 k. onions (sliced into cubes
4 tbsps. raisins
3 tbsps. pickle relish
1 tsp. salt
1/2 tsp. black pepper(ground)
2 tbsps. sugar
1 gallon fat for frying
Procedure:
1. In a deep fryer, heat oil and fry potatoes until crunchy.
2. In a pot, boil ground pork with 1/2 cup water.
3. Add sugar, raisins and pickles.
4. Add in potatoes and onions
5. Season with salt and pepper
6. Drain off excess liquid.
7. Let filling cool before using.
8. Deep fry in hot oil until golden(the empanadas). Drain in paper towels and let cool.
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| Serving Suggestion: |
Served as finger food in fiestas or as snacks.
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| Additional Comments: |
None
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| Preparation Time: |
It depends.
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| Number of servings: |
It depends.
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| Calories Per Serving: |
It depen
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| Degree of Difficulty: |
Average
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| Pictures: |
None
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