The Best Traditional Empanada Recipe Santa Fe, New Mexico
The word empanada comes from the Spanish verb seminar, meaning to wrap or coat in bread. These delicious little pastries are made by wrapping a round dough pastry in half over a filling of meat, seafood, vegetables, or fruit, forming a semicircle. They are baked or fried. Empanadas are a delicious holiday tradition in many New Mexican homes. Marketing and Creative agency.
Empanadas are of my dishes! It’s not as hard as you would suspect to make these at home. Foods for new Mexico.
All you need is a couple of storage space staples to make the empanada mixture and the filling can be made with whatever you have available!
The empanada mixture is like pie batter. Creative Services.
It is made with cold margarine, cold water, flour, and egg. It comes out entirely flakey, fresh, and brilliant brown!
The hand-crafted empanadas are then loaded down with ground hamburger, potatoes, cumin, bean stew powder, paprika, peas, and new spices.
These are the best empanadas you will at any point have! Mexican foods.
What filling is best for empanadas?
The extraordinary thing about empanadas is you can fill them with whatever you like, so exploit extra meats, vegetables, and cheddar in your cooler that should be utilized. Food Magazine.
Famous fillings incorporate ground meat, ham and cheddar, potato, eggs and bacon, chicken, fish, and vegetable.
You could even make dessert empanadas with fruit dessert filling, sprinkled with cinnamon and sugar outwardly. See the video Los foodies video magazine.
INGREDIENTS
1 stick butter
1½ cups flour
1 tbsp baking powder
¼ tbsp cider vinegar
2 tbsp very cold water or milk
1 tbsp oil
1 egg
4 ounces cream cheese at room temperature
2 tbsp ground cinnamon
FILLING INGREDIENTS
2 pounds pork
½ tbsp allspice
2 cup chopped raisins
1 tbsp nutmeg
2 cup applesauce
1½ tbsp cinnamon
2 cup sugar
1 cup piñon nuts or other nuts
INSTRUCTIONS
Preheat oven to 400°F. Using a fork, combine the butter and cream cheese. Sift flour over this mixture. Add baking powder, vinegar, and water or milk and combine with a fork.
With generously floured hands, work the dough until you have a smooth, resilient ball, about 3 to 4 minutes. Keep working the flour into the other ingredients until the dough suddenly holds together.
Flour both the table and your rolling pin. Roll out dough and cut out circles. Oil cookie sheets and place circles on sheets.
Add 1 heaping teaspoon of filling, and carefully fold over and crimp with a fork, moistening the edge with egg glaze. Bake in preheated oven for 10 to 15 minutes, or until golden brown.
Nutrition
Calories222kcal (11%)
Carbohydrates26g (9%)
Protein9g (18%)
Fat9g (14%)
Saturated Fat3g (15%)
Cholesterol36mg (12%)
Sodium138mg (6%)
Potassium159mg (5%)
Fiber1g (4%)
Sugar1g (1%)
Vitamin A271IU (5%)
Vitamin C4mg (5%)
Calcium14mg (1%)
Iron2mg (11%)
NOTES
An empanada is a sort of baked or fried turnover including pastry and filling, common in Southern European, Latin American, Indonesian, and the Philippines cultures. The name comes from the Spanish verb seminar and interprets it as “unbreaded”, that is, wrapped or covered in bread. Making homemade empanada dough is not as hard as you might think, especially if you have a food processor. And even if you don’t have one,
it is still pretty easy to make by hand because the dough doesn’t need to be overworked, and requires minimal kneading.
See more Recipes www.losfoodiesmagazine.com
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