Recipe: Empanadas

So I’ve gotten requests for the recipe of the empanadas mentioned in the post ‘Present Perfect, Past Simple, and Empanadas‘. I was taught by eyeballing everything and I don’t have any kinda of measuring equipment so I’m making very rough estimates. If the consistency of the dough doesn’t seem right, use your instincts.

Mix together:

  • 3 Cups of flour
  • 1 Tbsp of sugar
  • A very generous pinch of salt

Add 2 Tbsps of butter and use your fingers to mush it all in until you have it has a mealy consistancy (if it doesn’t seem “mealy” enough, add more butter. Then add 1 egg and enough WARM milk to get a good dough consistency. It’s maybe about 1/2 a cup, but just add a little at a time till you have a dough ball. Not too sticky like biscuit dough, a little firmer, like pizza dough.

Roll up balls of the dough, about 1 inch in diameter.

Next dice up:

  • 1 banana
  • The white part of 2 shoots of green onion
  • a hunk of queso fresco (the size of 2 decks of cards, whatever that is)

Depending on how salty the queso is, add a little salt if you need it. Also, remember I’m eyeballing things, so add as much extra onion or banana or cheese to get it to a good ratio that you want. It should be about 3:3:1 ratio of banana:cheese:green onion. If you can’t get queso fresco try fresh mozzarella or hard ricotta.

Roll out the dough balls until they’re nice thin circles, about a 5” diameter, and plop a blob of the filling in the middle. Fold the dough circle in half around the filling and pinch it closed. Use a fork and a bit of water to really pinch it if it’s not sealing.

Put oil in a big pan about an inch deep and heat on medium-high. Once the oil seems pretty hot drop in the empanadas, a few at a time and turn while they’re cooking until they’re a pretty golden brown. They should puff up, and if edges open, make sure you seal the rest of your empanadas better before cooking them. If they are burning, or taking forever to cook, adjust the heat.

Then eat them. Yumm yumm.

If you want different filling, just experiment. Carne empanadas here usually have seasoned ground beef, onions, peppers, and diced boiled egg. You can do just cheese alone but I think it’s better with green onion and salt. Or strawberry, banana, and chopped dark chocolate. Use your imagination.

Original published October 8, 2011, on tumblr as “Receta – Empanadas”.

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