Empanada Recipe
Yesterday, I call my sister and ask her about the snack. Once again she share recipe of Chef Rene Ruz. Try empanada and I’m sure your family will love it.
Ingredients:
Crust:
4 cups Purefoods Baron All-Purpose Flour
1 tbsp baking powder
1 tsp salt
1/2 cup Star Margarine
1/2 cup Primex Shortening
3/4 cup cold water
Savory Filling:
2-190 g can Purefoods Chunkee Corned Beef
Yema Filling:
1 can condensed milk
1/2 cup cashew nuts, chopped
sugar for sprinkle
Procedure:
To make the Crust:
Combine all dry ingredients in a bowl. Cut in margarine and shortening until mixture resembles pea-size crumbs. Add water a tablespoon at a time. Mix well. Form dough into a ball and chill for 30 minutes. Roll out dough into a rectangular sheet and roll to resemble a log.
Cut crosswise into 27 portions (40 grams per piece). Roll out each portion into flat rounds. Top dough with a teaspoon of your choice of filling, fold and flute edges to secure filling.
For the corned beef empanada, deep-fry in hot oil until golden brown in color.
For the sweet empanada, brush eggwash on top and sprinkle with sugar. Bake for 25 minutes.
To make Yema Filling: Combine all ingredients cook over medium heat until slightly thick. Set aside to cool.
To make Eggwash: Mix 1 eggyolk with 1/4 cup milk and use for brushing.
Makes 25 pieces.
March 23rd, 2010 | Tags: empanada | Category: Daily Menu and Recipe
| Subscribe to comments | Both comments and pings are currently closed
