Question about baking empanadas?!
we have always fried our empanadas i'm making the dough now but wondered if you have to have different sort of flour to bake empanadas as this is my first go at baking !?
Www@FoodAQ@Com
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Answers:
Not a NEED for a diff type of flour, but the texture of a fried product will be noticeably different than if you bake - you MIGHT add a slight amt of extra fat (coconut oil is good) and maybe consider baking it with extra fat on the baking plate you use!. Otherwise, if you just want to reduce your fat, enjoy the different texture !.!. your best bet at this point looks like be inventive and try it and let us know your answer to your own question!Www@FoodAQ@Com
Chicken Empanada with Chorizo and Olives
Makes 18 empanadas
Dough:*
4 1/2 cups unbleached all-purpose flour (or 4 cups flour, 1/2 cup whole wheat flour)
3 teaspoons salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
2/3 cup ice water
2 tablespoons distilled white vinegar
Filling:
3 whole chicken legs, including thighs (2 to 2 1/4 lb total)
1 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
2 large garlic cloves, minced
2 Turkish bay leaves or 1 California
1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired)
1/2 teaspoon Spanish smoked paprika (not hot)
1/4 cup chopped pitted green olives
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
Egg Wash:
1 egg, lightly beaten with 1 tablespoon water
Make Dough: Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps!.
Beat together egg, water, and vinegar in a small bowl with a fork!. Add to flour mixture, stirring with fork until just incorporated!.
Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together!. (If you use a large bowl, you can do this step in-bowl!.) Form dough into two flat rectangles and chill them, each wrapped in plastic wrap, at least 1 hour!. Dough can be chilled up to 6 hours total!.
Make Filling: Pat chicken dry and sprinkle with salt and pepper!. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate!.
Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes!.
Add chorizo and paprika and cook, stirring, 1 minute!. Add olives, wine, and broth and bring to a boil, stirring and scraping up any brown bits!. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total!.
Transfer chicken to a clean plate!. (Sauce in skillet should be the consistency of heavy cream; if it’s not, briskly simmer until slightly thickened, about 5 minutes!.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat!. Stir chicken into sauce and discard bay leaves!. Season with salt and pepper, then cool filling, uncovered, about 30 minutes!.
Form Empanadas: Put oven racks in upper and lower thirds of oven and preheat oven to 400°F!. Divide first dough and half of second dough into 18 equal pieces and form each into a disk!. (The remaining dough can be stored in the freezer for future use!.) Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick)!.
Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling!. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork!. Transfer empanada to a baking sheet!. Make 17 more empanadas in same manner, arranging on 2 parchment-lined baking sheets!.
Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes!. Transfer empanadas to a rack to cool at least 5 minutes!. Serve warm or at room temperature!.
* So eggs don't have to be split, this empanada dough recipe makes enough for 24 pockets!. The extra can be stored in the freezer for future use!.
----Www@FoodAQ@Com
Makes 18 empanadas
Dough:*
4 1/2 cups unbleached all-purpose flour (or 4 cups flour, 1/2 cup whole wheat flour)
3 teaspoons salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
2/3 cup ice water
2 tablespoons distilled white vinegar
Filling:
3 whole chicken legs, including thighs (2 to 2 1/4 lb total)
1 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
2 large garlic cloves, minced
2 Turkish bay leaves or 1 California
1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired)
1/2 teaspoon Spanish smoked paprika (not hot)
1/4 cup chopped pitted green olives
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
Egg Wash:
1 egg, lightly beaten with 1 tablespoon water
Make Dough: Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps!.
Beat together egg, water, and vinegar in a small bowl with a fork!. Add to flour mixture, stirring with fork until just incorporated!.
Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together!. (If you use a large bowl, you can do this step in-bowl!.) Form dough into two flat rectangles and chill them, each wrapped in plastic wrap, at least 1 hour!. Dough can be chilled up to 6 hours total!.
Make Filling: Pat chicken dry and sprinkle with salt and pepper!. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate!.
Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes!.
Add chorizo and paprika and cook, stirring, 1 minute!. Add olives, wine, and broth and bring to a boil, stirring and scraping up any brown bits!. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total!.
Transfer chicken to a clean plate!. (Sauce in skillet should be the consistency of heavy cream; if it’s not, briskly simmer until slightly thickened, about 5 minutes!.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat!. Stir chicken into sauce and discard bay leaves!. Season with salt and pepper, then cool filling, uncovered, about 30 minutes!.
Form Empanadas: Put oven racks in upper and lower thirds of oven and preheat oven to 400°F!. Divide first dough and half of second dough into 18 equal pieces and form each into a disk!. (The remaining dough can be stored in the freezer for future use!.) Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick)!.
Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling!. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork!. Transfer empanada to a baking sheet!. Make 17 more empanadas in same manner, arranging on 2 parchment-lined baking sheets!.
Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes!. Transfer empanadas to a rack to cool at least 5 minutes!. Serve warm or at room temperature!.
* So eggs don't have to be split, this empanada dough recipe makes enough for 24 pockets!. The extra can be stored in the freezer for future use!.
----Www@FoodAQ@Com
Empanadas
Serves 8 | Prep time: 1 hour | Total time: 2 hours
ingredients
For the Filling:
2 pounds ground pork or beef
2 medium onions, finely diced
2 jalape?o chiles, minced (ribs and seeds removed for less heat, if desired)
?teaspoon chili powder
2 cans (14!.5 ounces each) diced tomatoes
Coarse salt and ground pepper
1 cup fresh cilantro, chopped
For the Dough:
4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
? cup (1 stick) cold butter, cut into small pieces
1 cup cold water
1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)
Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes!.
Add onion and jalape?os; cook until soft, 5 minutes!. Stir in chili powder and tomatoes!. Cook over medium until mixture has thickened, 12 to 15 minutes!. Season with salt and pepper!. Fold in cilantro!. Let cool!.
Make the dough: In a bowl, combine flour, baking powder, and salt!. Using your fingers, cut in butter until mixture is crumbly!. Add just enough cold water so dough comes together!.
Form empanadas!. If desired, freeze on a baking sheet until firm, 2 hours!. Wrap tightly in plastic; freeze in plastic bags!.
To bake fresh or frozen empanadas, preheat oven to 400°!. Place on parchment-lined baking sheets!. Brush tops with egg wash, avoiding crimped edges!. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes!.
Www@FoodAQ@Com
Serves 8 | Prep time: 1 hour | Total time: 2 hours
ingredients
For the Filling:
2 pounds ground pork or beef
2 medium onions, finely diced
2 jalape?o chiles, minced (ribs and seeds removed for less heat, if desired)
?teaspoon chili powder
2 cans (14!.5 ounces each) diced tomatoes
Coarse salt and ground pepper
1 cup fresh cilantro, chopped
For the Dough:
4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
? cup (1 stick) cold butter, cut into small pieces
1 cup cold water
1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)
Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes!.
Add onion and jalape?os; cook until soft, 5 minutes!. Stir in chili powder and tomatoes!. Cook over medium until mixture has thickened, 12 to 15 minutes!. Season with salt and pepper!. Fold in cilantro!. Let cool!.
Make the dough: In a bowl, combine flour, baking powder, and salt!. Using your fingers, cut in butter until mixture is crumbly!. Add just enough cold water so dough comes together!.
Form empanadas!. If desired, freeze on a baking sheet until firm, 2 hours!. Wrap tightly in plastic; freeze in plastic bags!.
To bake fresh or frozen empanadas, preheat oven to 400°!. Place on parchment-lined baking sheets!. Brush tops with egg wash, avoiding crimped edges!. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes!.
Www@FoodAQ@Com
!?!?!?
NO simple flour
I believe your dough is a simple pie dough!.
the filling can be sweet or savory
http://en!.wikipedia!.org/wiki/Empanadas
here is another variation
http://en!.wikipedia!.org/wiki/Calzone
It says it is pizza dough
but who cares Www@FoodAQ@Com
NO simple flour
I believe your dough is a simple pie dough!.
the filling can be sweet or savory
http://en!.wikipedia!.org/wiki/Empanadas
here is another variation
http://en!.wikipedia!.org/wiki/Calzone
It says it is pizza dough
but who cares Www@FoodAQ@Com
We have always fried our empanadas too, but my aunt bakes hers and the dough recipe isn't any different!. Fried always taste better though!.!.!.Www@FoodAQ@Com