Is it a calzone? Is it a dumpling? Is it a pierogi? Nope. This is an empanada. Like the rest of these it is dough that is cooked with filling inside it. But the cooking style, origin, and flavors are different. Empanadas have Spanish and Latin origins. It is common in Southern European, Latin American, and Philippines cuisines. Indonesia has their own version too, called panada.
Prep Time1 hrCook Time15 minsTotal Time1 hr 15 mins
INGREDIENTS
Dough
2 cups flour
½ tsp salt
2 tbsp sugar
2 egg yolks
3 tbsp melted butter
4 tbsp water, or more depending on your need
Filling (whatever you would like may actually work)
2 lbs ground beef
1 sweet onion, diced
6 cloves garlic, minced
1 tbsp butter
spices, to tastepaprika, garlic powder, onion powder, pepper, salt, parsley, etc.
DIRECTIONS
Filling
1Heat some oil in a pan. Sauté the garlic and the onions. Add the meat. Add the spices of your choice and then add the butter. Cook thoroughly, once done, let it cool completely.
Dough
2Combine the flour, sugar, and salt. Then add the melted butter and the water. Mix well. After mixing, knead for about 5-8 minutes until it is well combined and it is soft.
3Let it sit for at least 30 minutes for the gluten to relax.
4Afterwards, using a rolling pin, roll the dough in a lightly floured surface until it is thin.
5Then, it's to make your circular shapes that you can put the filling in. I used a bowl for mine. A bowl felt like the right size, you could also use a cup if you want it bite-size (btw, that will take a lot more work to form each one). You may be able to re-knead the dough and re-roll it out to get the most out of it.
6Add filling to each of the 'dough circles'. For closing it, the easy way is by pressing the edges by fork. There is a fancier way, which is too complicated to describe in writing.
7Brush each empanada with an egg wash, which will it give it that golden brown color in the end.
8In a 400 degree oven, cook each one for 10-15 minutes. You can also fry it at 365 degrees for 5 minutes each.
Ingredients
Dough
2 cups flour
½ tsp salt
2 tbsp sugar
2 egg yolks
3 tbsp melted butter
4 tbsp water, or more depending on your need
Filling (whatever you would like may actually work)
2 lbs ground beef
1 sweet onion, diced
6 cloves garlic, minced
1 tbsp butter
spices, to tastepaprika, garlic powder, onion powder, pepper, salt, parsley, etc.
Directions
Filling
1Heat some oil in a pan. Sauté the garlic and the onions. Add the meat. Add the spices of your choice and then add the butter. Cook thoroughly, once done, let it cool completely.
Dough
2Combine the flour, sugar, and salt. Then add the melted butter and the water. Mix well. After mixing, knead for about 5-8 minutes until it is well combined and it is soft.
3Let it sit for at least 30 minutes for the gluten to relax.
4Afterwards, using a rolling pin, roll the dough in a lightly floured surface until it is thin.
5Then, it's to make your circular shapes that you can put the filling in. I used a bowl for mine. A bowl felt like the right size, you could also use a cup if you want it bite-size (btw, that will take a lot more work to form each one). You may be able to re-knead the dough and re-roll it out to get the most out of it.
6Add filling to each of the 'dough circles'. For closing it, the easy way is by pressing the edges by fork. There is a fancier way, which is too complicated to describe in writing.
7Brush each empanada with an egg wash, which will it give it that golden brown color in the end.
8In a 400 degree oven, cook each one for 10-15 minutes. You can also fry it at 365 degrees for 5 minutes each.
Fish Food