Food recipes
Spicy Meat Empanadas
Spicy Meat Empanadas Yield: 24 parts Ingredients: - 8 oz (240 g) Bread flour - 4 oz (120 g) Cake flour - 11�"2 oz (45 g) Lard or vegetable shortening - 3�"4 tsp (3 mL) Salt - 6 fl oz (180 mL) Sizzling water - 18 oz (4...
Spicy Meat Empanadas
Yield: 24 parts
Ingredients:
- 8 oz (240 g) Bread flour
- 4 oz (120 g) Cake flour
- 11�"2 oz (45 g) Lard or vegetable shortening
- 3�"4 tsp (3 mL) Salt
- 6 fl oz (180 mL) Sizzling water
- 18 oz (480 g) Picadillo
Directions:
1. First, sift the 2 flours with each other into a blending bowl.
2. Next, insert the lard or shortening and combine it appropriately with the flour.
3. Then, dissolve the salt in the water and increase it to the flour mix. Combine to deliver a reasonably rigid dough. Knead the dough for a number of minutes, until delicate.
4. Then, allow for the dough unwind 30 minutes.
5. Then, divide the dough into 24 equivalent elements by way of rolling it into a extensive cylinder and chopping it into equivalent segments.
6. Then, roll every single piece into a ball.
7. Then, for every empanada, flatten a ball of dough and roll out into a circle 4 within. (10 cm) in diameter.
8. Then, brush the rim of the circle flippantly with water.
9. Then, destination about 3�"4 oz. (20 g) picadillo on one aspect of the circle. Fold the other aspect over it to create a turnover. Thrust the dough near the filling to strain out air. Seal the benefit perfectly via crimping with the tines of a fork.
10. Then, deep-fry at 375°F (190°C) till golden brown.
11. Finally, provide quickly. If preferred, accompany with Guacamole or Salsa Cruda.
Yield: 24 parts
Ingredients:
- 8 oz (240 g) Bread flour
- 4 oz (120 g) Cake flour
- 11�"2 oz (45 g) Lard or vegetable shortening
- 3�"4 tsp (3 mL) Salt
- 6 fl oz (180 mL) Sizzling water
- 18 oz (480 g) Picadillo
Directions:
1. First, sift the 2 flours with each other into a blending bowl.
2. Next, insert the lard or shortening and combine it appropriately with the flour.
3. Then, dissolve the salt in the water and increase it to the flour mix. Combine to deliver a reasonably rigid dough. Knead the dough for a number of minutes, until delicate.
4. Then, allow for the dough unwind 30 minutes.
5. Then, divide the dough into 24 equivalent elements by way of rolling it into a extensive cylinder and chopping it into equivalent segments.
6. Then, roll every single piece into a ball.
7. Then, for every empanada, flatten a ball of dough and roll out into a circle 4 within. (10 cm) in diameter.
8. Then, brush the rim of the circle flippantly with water.
9. Then, destination about 3�"4 oz. (20 g) picadillo on one aspect of the circle. Fold the other aspect over it to create a turnover. Thrust the dough near the filling to strain out air. Seal the benefit perfectly via crimping with the tines of a fork.
10. Then, deep-fry at 375°F (190°C) till golden brown.
11. Finally, provide quickly. If preferred, accompany with Guacamole or Salsa Cruda.