Empanadas bean and chicken fillings
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Date: 2021-10-08
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Comments and reviews: 10
raZZorTV
Adam, use high saturated fats such as lard or butter and be generous with your water/stock. I usually go with 50% water of the total protein weigh but some people go 80%. Once you've finished cooking it just place it in your fridge. The saturated fats will solidify when they get cold. That way you get extra juicy empanadas. At least that's what the majority of people think it's a good empanada. North-west recipes at my country call for 1kg flank steak boiled for 3 hours then fried in lard with green onions and 500ml of water. They also make the dough with the stock that the flank steak creates
Frying empanadas helps with super juicy empanadas as the searing is more efficient and even.
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Adam, use high saturated fats such as lard or butter and be generous with your water/stock. I usually go with 50% water of the total protein weigh but some people go 80%. Once you've finished cooking it just place it in your fridge. The saturated fats will solidify when they get cold. That way you get extra juicy empanadas. At least that's what the majority of people think it's a good empanada. North-west recipes at my country call for 1kg flank steak boiled for 3 hours then fried in lard with green onions and 500ml of water. They also make the dough with the stock that the flank steak creates
Frying empanadas helps with super juicy empanadas as the searing is more efficient and even.
reply
Oskiee
You guys. For anyone who sees this who intends on making these. These are great. But try making them like my grandmother and my wife. Look up how to make a cuban picadillo(its sacrilege if you skip the olives. Get an over ripened Spanish plantain and look up how to make plantano maduro. Stuff your empanadas with the picadillo and platano. Fry or air fry instead of bake. It'll change your life. I promise.
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You guys. For anyone who sees this who intends on making these. These are great. But try making them like my grandmother and my wife. Look up how to make a cuban picadillo(its sacrilege if you skip the olives. Get an over ripened Spanish plantain and look up how to make plantano maduro. Stuff your empanadas with the picadillo and platano. Fry or air fry instead of bake. It'll change your life. I promise.
reply
Mario
Great video Adam, I suggest if you want to try something different try Venezuelan empanadas, which are totally different from these. Make the dough with corn flour instead of wheat (I recommend Harina PAN which you can find in US grocery stores now); fill them with big slices of mozzarella or a similar cheese and pan fry them. Super good
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Great video Adam, I suggest if you want to try something different try Venezuelan empanadas, which are totally different from these. Make the dough with corn flour instead of wheat (I recommend Harina PAN which you can find in US grocery stores now); fill them with big slices of mozzarella or a similar cheese and pan fry them. Super good
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Jonathan
In Manado, Indonesia, people also make Empanadas too (but they're just called Panadas. But theres some differences for example the dough is more fluffy, kinda like bread, and people usually deep fry it. Also the most common filling used is fish.
I would love to try this video's version. Never tried it in baked form.
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In Manado, Indonesia, people also make Empanadas too (but they're just called Panadas. But theres some differences for example the dough is more fluffy, kinda like bread, and people usually deep fry it. Also the most common filling used is fish.
I would love to try this video's version. Never tried it in baked form.
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Diego
Adam, if you still have access to that Ooni pizza oven, try cooking empanadas at the temperature for Neapolitan pizza. They will be ready in around 5 minutes and their crust will have that white-dark brown pattern you found in traditional Argentinian empanadas (they are cooked in wood fire clay ovens)
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Adam, if you still have access to that Ooni pizza oven, try cooking empanadas at the temperature for Neapolitan pizza. They will be ready in around 5 minutes and their crust will have that white-dark brown pattern you found in traditional Argentinian empanadas (they are cooked in wood fire clay ovens)
reply
wampus
There's a regional variant of empanadas in the Philippines called Ilocos Empanadas where they stuff ground meat, cabbage and an egg into the bread and deep fry it (i say bread but the ones I had were pretty much more shell than bread. Greasy as hell but what I associate comfort food with
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There's a regional variant of empanadas in the Philippines called Ilocos Empanadas where they stuff ground meat, cabbage and an egg into the bread and deep fry it (i say bread but the ones I had were pretty much more shell than bread. Greasy as hell but what I associate comfort food with
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iGGnz
Hey Adam! I'm Argentinian, and although I found it funny when you added the white wine at first, I remembered that in some provinces or counties (like San Juan, the actual recipe of the dough REQUIRES white wine. I've tried them, and they were absolutely delicious. Great video, as always!
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Hey Adam! I'm Argentinian, and although I found it funny when you added the white wine at first, I remembered that in some provinces or counties (like San Juan, the actual recipe of the dough REQUIRES white wine. I've tried them, and they were absolutely delicious. Great video, as always!
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Jeremy
Something I learned from my neighborhood Argentinean empanada shop is that you traditionally would crimp the different types of filling using a different crimping pattern -- maybe 5 crimps is beef, 3 is leek and cheese, etc. Helps to not mix them up after they're baked.
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Something I learned from my neighborhood Argentinean empanada shop is that you traditionally would crimp the different types of filling using a different crimping pattern -- maybe 5 crimps is beef, 3 is leek and cheese, etc. Helps to not mix them up after they're baked.
reply
Daniel
For me traditional empanadas are made with corn flour, with potato and flank stake filling, and deep fried in corn oil. And must be eaten with Aji (finely chopped tomato, green onion, and chilli suspended in a bit of vinegar and lime with salt.
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For me traditional empanadas are made with corn flour, with potato and flank stake filling, and deep fried in corn oil. And must be eaten with Aji (finely chopped tomato, green onion, and chilli suspended in a bit of vinegar and lime with salt.
reply
alize0623
As a Dominican/Puerto Rican I d never dream of doing anything besides frying the dough. The dough develops bubbles that are crispy and crunchy and cling to an optional dipping sauce so well.
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As a Dominican/Puerto Rican I d never dream of doing anything besides frying the dough. The dough develops bubbles that are crispy and crunchy and cling to an optional dipping sauce so well.
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