How to make Empanada

Empanada is a tasty and famous pastry originated in Spain and can find it all over the world. Its name came from the Spanish word “empanar”, which means to wrap or coat the bread. It is stuffed bread with different fillings of whatever you may like, as long as the taste would blend in with each other. Follow the Empanada video they you will get a tasty and delicious empananda to treat your family and dears.
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Writtenrecipe here: yummykitchentv.com/empanada/

EMPANADA INGREDIENTS

Dough:

2 cups flour
1 stick or 1/2 cup butter or margarine (hard)
1/2 tsp. baking powder
2 tsp. sugar
1/4 cup very cold water
pinch of salt

Fillings:

1/2 kl ground chicken or pork
1 medium-size carrot (diced)
1 medium-size potato (diced)
2 tbsp. green peas
2 tbsp. raisins
Onion
Garlic
1 tbsp. oyster sauce
soy sauce to taste
1 pc. chicken broth cube
DIRECTIONS
MAKING THE EMPANADA DOUGH
In a mixing bowl, combine flour, baking powder, sugar and salt. Mix well until combined.
After mixing, cut the cubed butter into the flour mixture. Use pastry blender or fork to blend the butter to the flour until crumbly.
Then, add the water small amount at a time while mixing. It is better to use hand when doing this to make sure that the water is absorbed by the flour while mixing.
Add more water (per tablespoon) as you mix until you get the right consistency. Knead the dough until smooth.
Once you get the right consistency for the dough, form it into a ball. Wrap in plastic or put in an airtight sealed container and chill for 1 hour.
COOKING THE FILLING
In a pan, heat some oil. Then, sauté onion and garlic.
Add the ground chicken and sauté until the meat changes color.
Then add black pepper, soy sauce, oyster sauce and chicken broth cube. Stir until the cube is completely dissolved. Cover and cook for a few minutes to cook the ground meat.
After a few minutes, add the potatoes and carrot. Stir to combine. Cover and cook for a minute until the veggies are tender.
Once the veggies are tender, add the green peas and raisins. Simmer for a minute.
Once cooked, remove from heat, set aside and let it cool completely.
WRAPPING THE EMPANADA
After chilling the dough, time to roll it and make empanada circles. Dust your working surface with flour, then flatten the dough using a rolling pin until the desired thickness is achieved.
Once you achieve the right thickness for the empanada dough, cut into circles. You can use pastry cutter or use a bowl to trace a circle. In this recipe, I made 12 empanada circles/wrappers.
On each circle, add fillings. Put the filling in the center then fold the dough, enveloping the filling. Press the edges with your thumb to stick them together. Then press it with fork to seal.
FRYING / BAKING EMPANADA
In a deep pan, heat some oil for deep-frying. Fry the empanadas until golden brown. Do not overcrowd the pan to maintain the temperature. Once golden brown, remove from heat and put it in a wire rack to drip excess oil.
FOR BAKING: Preheat your oven to 180C. Arrange the empanada in a baking tray lined with baking paper. Brush the top with whisked egg. Bake for 30 to 35 minutes or until the top is light brown.

FOR BAKING: Brush egg wash on the top and bake for 30 to 45 minutes at 180 to 200 degree C, depending on your oven. Bake until the top becomes slightly brown.

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Happy Cooking!
- Budgetarian Cook

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