Soft Empanadas de Calabaza - Mexican Panderia Style
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Date: 2020-05-15
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Comments and reviews: 9
Deborah
I have a question. Why are some empanadas flaky more like a pie and some of them more bread like? If you look up how to make empanadas, all the recipes are for the pie textured ones. I personally love the bread textured empanadas. My second question is how could I get mine to be a little thicker than yours? Would I add a little bit more baking powder? Also, all I have in my kitchen right now is the pumpkin pie mix that has spices in it already. It's not exactly what I wanted so could you tell me what spices I would put in there to make it taste more Empanada like and sweet? Thank you so much for your videos! I appreciate you so much!
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I have a question. Why are some empanadas flaky more like a pie and some of them more bread like? If you look up how to make empanadas, all the recipes are for the pie textured ones. I personally love the bread textured empanadas. My second question is how could I get mine to be a little thicker than yours? Would I add a little bit more baking powder? Also, all I have in my kitchen right now is the pumpkin pie mix that has spices in it already. It's not exactly what I wanted so could you tell me what spices I would put in there to make it taste more Empanada like and sweet? Thank you so much for your videos! I appreciate you so much!
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Forbidden
Thank you for sharing this recipe! I used to work with the most adorable little Spanish lady and she would bring me treats from her kitchen all the time but I could never get her to give me the recipes! I loved her pumpkin filled empanadas and now I can make them myself! She also made some with savory meat fillings, I hope you have a couple of recipes for those too. How I miss seeing Marta's smiling face every day, not to mention those delicious samples she would save for me!
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Thank you for sharing this recipe! I used to work with the most adorable little Spanish lady and she would bring me treats from her kitchen all the time but I could never get her to give me the recipes! I loved her pumpkin filled empanadas and now I can make them myself! She also made some with savory meat fillings, I hope you have a couple of recipes for those too. How I miss seeing Marta's smiling face every day, not to mention those delicious samples she would save for me!
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Crystal
We followed your recipe to the T! They came out good, except that some empanada doe from certain empanadas tasted saltier than others. I think because the salt should of been mixed in with the dry ingredients. Rather than adding salt to half the side of doe mixture. While the yeast saturated the other side of mixture. Keeping in mind the hour 1/2 I did of kneeding the dough. Over all I love the recipe. Thanks for sharing! :D
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We followed your recipe to the T! They came out good, except that some empanada doe from certain empanadas tasted saltier than others. I think because the salt should of been mixed in with the dry ingredients. Rather than adding salt to half the side of doe mixture. While the yeast saturated the other side of mixture. Keeping in mind the hour 1/2 I did of kneeding the dough. Over all I love the recipe. Thanks for sharing! :D
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Carol
See, they come so good without deep frying them, all you taste is the grease when you fry them. I think when your brought up around deep fried foods, and continue to eat that way, you don't realize how bad it is for your health. The oil is fattening, but besides that, it hurts us, hurts woman worse I think. Free radicals, not a good thing. You really take care of those little cuties.
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See, they come so good without deep frying them, all you taste is the grease when you fry them. I think when your brought up around deep fried foods, and continue to eat that way, you don't realize how bad it is for your health. The oil is fattening, but besides that, it hurts us, hurts woman worse I think. Free radicals, not a good thing. You really take care of those little cuties.
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Ginger
Very happy to have found your videos. Have wanted to always make my own flour tortillas. Now I will definitely try your great method on tortillas I live in El Paso, Tx. Here we have a store that sell the pork chops adobados. So my question do you have a receipe for the adobada marinade? Well thank you again for your great videos. Keep them coming. . Yum
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Very happy to have found your videos. Have wanted to always make my own flour tortillas. Now I will definitely try your great method on tortillas I live in El Paso, Tx. Here we have a store that sell the pork chops adobados. So my question do you have a receipe for the adobada marinade? Well thank you again for your great videos. Keep them coming. . Yum
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Aleena
I've compared your recipes to others on YouTube, and I find myself coming back to you, your ingredient lists for every recipe are not complicated, and your recipes are very very good, (excellent ) and you explain step by step in great detail, my favorite Mexican chefs are Rick Bayless and Pati Jinich, and you my dear are right there with them!
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I've compared your recipes to others on YouTube, and I find myself coming back to you, your ingredient lists for every recipe are not complicated, and your recipes are very very good, (excellent ) and you explain step by step in great detail, my favorite Mexican chefs are Rick Bayless and Pati Jinich, and you my dear are right there with them!
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Blanca
Thank you for sharing this recipe. I never learned how to make these before my madrecita passed on. I do regret it, until now. I ve searched for years for an authentic recipe. This is how I remember watching in the kitchen as she preparing everything needed. I also remember her using Yams or Camotes as well as pumpkins. Oh the joy I have!
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Thank you for sharing this recipe. I never learned how to make these before my madrecita passed on. I do regret it, until now. I ve searched for years for an authentic recipe. This is how I remember watching in the kitchen as she preparing everything needed. I also remember her using Yams or Camotes as well as pumpkins. Oh the joy I have!
reply
Lucy
The empanadas came out fantastic! The dough was perfect the sweetness! and the filling using piloncillo was great! I just made these empanadas using a Musquee de Provence pumpkin (I boiled the pumpkin with a little water and cinnamon sticks. I also did not add anis but replaced it with nutmeg. Easy and fun recipe! thank you Gochujang Mama!
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The empanadas came out fantastic! The dough was perfect the sweetness! and the filling using piloncillo was great! I just made these empanadas using a Musquee de Provence pumpkin (I boiled the pumpkin with a little water and cinnamon sticks. I also did not add anis but replaced it with nutmeg. Easy and fun recipe! thank you Gochujang Mama!
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phillip
Thank You for the great video and information. I have seen several of your videos and love them! I wish the peppers that You use in your salsa was here in Panama. Sadly not. As for Your Tortillas, You need an armed guard to stop someone from stealing them and selling them on the international black market. Again Thank You.
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Thank You for the great video and information. I have seen several of your videos and love them! I wish the peppers that You use in your salsa was here in Panama. Sadly not. As for Your Tortillas, You need an armed guard to stop someone from stealing them and selling them on the international black market. Again Thank You.
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