Fried Empanadas
Description
The name empanada comes from the Spanish verb empanar, meaning to wrap or coat in bread. An empanada is a stuffed bread or pastry and may be baked or fried. For this specific recipe, the empanadas will be fried, click here for the baked empanadas recipe. They originated from Spain and today can be found throughout the world, especially in former Spanish colonies and territories in Latin America. Empanadas can also be found in Asia and were brought there by the Spanish when they colonized the Philippines.
Filling for Empanadas vary as widely as the countries and regions they come from. Empanadas can be savory and filled with proteins such as beef or chicken or vegetarian. They can also be sweet and tasty dessert. Even in cultures where they do not call it an empanada, you will find similar stuffed bread or pastry dishes. For example, the Samosa in Indian Cuisine is a filled pastry bread and a close cousin to the Spanish empanada.
Ingredients (This recipe makes about 16 large empanadas / 24 small empanadas)
Fried Empanada Dough
Empanada Filling - Chicken
Empanada Filling - Curried Potatoes and Peas
Empanada Filling - Cinnamon Apples
Instructions
Procedure for Fried Empanada Dough
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In a food processor or mixing bowl, combine the flour, salt, baking powder, and sugar.
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Add the butter and mix until the mixture begins to come together.
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Slowly add the orange juice and sparkling water while mixing, until the dough forms a ball.
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Remove the dough and knead by hand until smooth.
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Place the dough in a bowl and lightly coat it with oil.
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Let the dough rest at room temperature for about 1 hour.
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After resting, cut the dough into equal portions. You may roll the dough into a log and slice it into pieces.
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Flatten each portion into a thin, round disc using a tortilla press, rolling pin, or the heel of your hand.
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Place your cooked filling in the center of each disc.
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Fold the dough over the filling and seal the edges firmly with a fork, making sure it is completely sealed to prevent filling from leaking out.
Empanada Filling - Chicken
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Heat butter and olive oil in a pan over medium heat.
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Sauté the garlic and onions until soft and translucent.
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Add the potatoes and carrots, then season with salt and pepper.
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Stir in the chicken and cook until the vegetables are tender and everything is well mixed.
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Pour in the chicken stock and allow the mixture to simmer.
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Add the cream and stir until the filling thickens.
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Remove from heat and let the filling cool completely before using.
Empanada Filling - Curried Potatoes and Peas
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Heat oil in a non-stick skillet over medium heat.
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Add the onions and sauté until fully cooked and lightly browned.
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Add the potatoes and mix well with the onions.
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Stir in the curry powder and paprika, then cook for about 5 minutes.
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Add the peas and continue cooking for another 5 minutes, stirring occasionally.
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Remove from heat and allow the filling to cool before using.
Empanada Filling - Cinnamon Apples
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In a saucepan, mix all the ingredients and cook till tender. Cool mixture before using.
