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    Empanadventure! (Video!)

    Whew! Hey Tals. Thanks for being so patient with me this week. I finally finished editing the images and video (and a GIF, just for the hell of it). Now my empanada tutorial is ready to be unleashed onto the world! Now, I’ve never made Pinoy empanadas before but I have been craving them and had a moment of fearless-ness mixed with unexplained assurance that I could easily make these babies. The thought process was: 1. “I can easily make a pastry crust.” 2. “I’ve definitely made my fair share of ground-meat-filled things.” (I’m looking at you, shepherd’s pie… ) 3. “Saturday is my day off.” Soooo… that’s where the journey began.

    All that was required from the grocery was some ground beef and a few carrots since our fridge/pantry was magically stocked with the rest of the ingredients. Now, being the hungry lady that I am, the recipe below is only for 12 empanadas so I figured, what the hell, I’ll make a chicken and a beef recipe because that’s what felt right. Now, I’m not really one to faithfully stick to a recipe. You know the saying “Almost only counts in horseshoes and hand grenades”? I feel like, in my house, it should be “horseshoes, hand grenades and cooking” because I can almost follow a recipe and it still turns out pretty great. There have been some duds, mind you, and the “almost rule” absolutely and in no way works when it comes to baking so…. keep that in mind. Below is the chicken filling recipe from this video, combined with the dough and beef from the Kawaling Pinoy blog . Like I said earlier, the only recipe that wasn’t altered in any way was the dough, of which there is a video tutorial further down this very post! The beef recipe was possibly the most tampered with but it turned out better than the chicken. Fair warning: I’ll be making these again with some semi-crucial alterations. The chicken from this recipe came out tasting very close to the empanadas you can buy from places like Red Ribbon but there will be some tweaks to the recipe on the next go-round.

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    Now that you’ve read the recipe above, let me break down the chicken and beef recipes I ended up going with. (Note: there is a high chance that you’ll have extra filling left over from these recipes. If that’s the case just freeze the leftovers for your next empanadventrue or: cook up some rice and a fried egg and you’ve got yourself a nice bowl of yummy comfort.) 🙂

    CHICKEN FILLING

    1 lb minced chicken

    1 c finely diced potato

    1 c finely diced carrot

    1 med onion

    6-8 garlic cloves (garlic lover over here)

    To taste:

    salt & pepper

    soy sauce (approx. 1/4 c)

    turmeric (I used approx. 1/2 tbsp)

    olive oil for cooking

    your egg wash recipe of choice (I just used 1 beaten egg)

    BEEF FILLING

    1 lb 80/20 ground beef

    1 c finely diced potato

    1 c finely diced carrot

    1 med onion

    6-8 garlic cloves

    1/c c frozen corn

    1/2 c tomato sauce

    To taste:

    salt & pepper

    soy sauce (approx. 1/4 c)

    olive oil for cooking

    cayenne pepper

    Preparing the filling(s)

    • Chop/mince/dice all vegetables and chicken. For the carrots, garlic and onions I used a food processor.
    • Heat olive oil in a pan over medium flame. Cook the onion & garlic together for a few minutes, or until onion has become translucent.
    • Add meat, salt and pepper to the pan and cook for 6-8 minutes.
    • Add diced potatoes, cover, turn heat down and  simmer for 3-5 minutes.
    • Add carrots, soy sauce and seasoning and simmer for another 3-5 minutes.*

    * For the beef filling, add tomato sauce at the same time as the carrot/soy sauce/seasoning point.

    • Stir filling and transfer to a container to cool in the refrigerator. The filling can be made days before and kept in the freezer.

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    OK! Now that your filling is ready we can start on the dough.

    DOUGH

    2 1/2 c AP flour

    8 0z. butter

    1 tsp salt

    3 tbsp sugar

    1/3 c ice water

    Pro Tip: Have a bowl ready with more than the called for ice water. Take 1/3 c from this bowl and start adding this to the dough mixture. If you need more water by then end of that 1/3 c you will have more waiting for you. 🙂

    Ok, y’all. Here’s my very first attempt at editing and making a tutorial video. I really really hope you like it! 🙂 All the information on how to make a successful empanada dough (a.k.a. pie crust) is here for you! Also forgive the vertical video. I know someone will mention it so, yes. I do know it’s not the right way to shoot a video. Let me just have this one though. I had no time to reshoot the whole dang dough process. OK, now… enjoy!

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    So, roll out your dough to 1/4″ thick. Use a 5″ diameter cutter (or bowl) to make evenly shaped empanadas.The smallest diameter bowl that I could find was a 6″ so the recipe, which was for 12 empanadas, came out to about 9/per dough batch. It’s ok though. That doesn’t affect that flavor. 🙂

     

      • Preheat oven to 375
      • Place filling on half of the dough circle, making sure you leave enough room to seal the edges.
      • Fold dough onto itself, completely covering the filling. Seal edges with a fork.
      • Place empanadas onto parchment lined baking sheets.
      • Using an egg wash of choice, brush wash over pastries and place in the oven
      • Bake for 25-30 mins or until golden brown

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    Pardon the look of this egg wash. We don’t have a basting brush right now but I’m looking to pick up some silicone ones for the kitchen.Pin ItPin It

    There you have it though! Delicious empanadas with my own little spin to em. Enjoy and if you make these let me know what you think! Of course the next time we’re all together you know I’ll make some for the family. Love you Tals and see you soon!

    xoxo

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