An empanadas is a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, vegetables, or even fruits.
Empanadas have their origins in Galicia (Spain) and Portugal. They first appeared in Medieval Iberia during the time of the Moorish invasions. It is believed that empanadas and their very similar calzones are both derived from the Arabic meat-filled pies, samosas.
In Galicia and Portugal, an empanada is prepared similarly to a large pie which is cut in pieces, making it a portable and hearty meal for working people. The filling of a Galician and Portuguese empanada usually includes tuna, sardines or chorizo, but can contain codfish or pork loin or beef.
Dough for making of Empanadas
- 2 large eggs (lightly beaten)
- 1 teaspoon white vinegar
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 stick unsalted butter (cut into small pieces and chilled)
- ¼ cup dry white wine(optional)
- 1 tablespoon sugar
Filling for Empanadas
- ¼ pound ground mutton or beef or chicken or pork loins
- Salt and freshly ground pepper
- 4 tablespoon vegetable oil
- ¼ cup chicken stock (or low-sodium broth) or you can use simple water if u don’t have stock.
- Half cup chopped, seeded tomato
- 1 egg
- 2 tablespoons chopped cilantro
- 1 small onion (finely diced)
- 3 garlic clove (minced)
- 2 tsp cumin powder(optional) not used in authentic
- ½ tablespoon tomato paste
- ¼ cup finely diced red bell pepper
- Oil for frying
Method for making of Empanadas
In a bowl take flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Beat the eggs with the wine(optional) and vinegar and drizzle over the flour mixture. Pulse until the dough just comes together. On a lightly floured work surface, gently knead the dough until smooth. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
Take a medium skillet, heat the oil. Add the chopped onion and garlic cook over moderately high heat until the onion gets browned, Add the tomato and bell pepper to the skillet and cook for 3 to 4 min add grounded meat breaking up the meat with a wooden spoon, until it gets a light brown color. Add the tomato paste, cumin powder(optional) and chicken stock or normal water and simmer over moderate heat until the liquid has nearly evaporated, about 5 minutes. Stir in the cilantro and season with salt and pepper. Let cool.
On a generously floured work surface, roll out the dough 1/8 inch thick. With a 3-inch round biscuit cutter, stamp out as many rounds as possible (you should have about 24). Reroll the dough scraps and stamp out additional rounds if possible. Brush the excess flour off the rounds. Working with 1 round at a time and keeping the rest covered with plastic wrap, form the empanadas: Spoon 2 teaspoons of the filling on one side of the dough round. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Cover with plastic wrap while you form the remaining empanadas.
In a deep skillet, heat 1/2 inch of oil to 350°. Fry 4 empanadas at a time, turning once, until browned and crisp, 2 minutes. Drain on paper towels and transfer to a baking sheet. When all of the empanadas have been fried serve it hot.
You can also use Microwave to cook empanadas at 190 degree Celsius for 20 min for red meat and 15 min for chicken or until the surface of empanadas get brown color.
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Myself Gourav chatterjee
I done my graduation from Institute of Hotel Management and persuing my MBA from william carey University. I worked in devyani international limited as manager and now im persuing my training from ITC panchwati kolkata. Im also a food blogger and the love for food from my side is never ending. I want to explore each and every cuisine in the world.