Cookaholics Bulletin Board

Well, it's warmed up to 15 degrees, and I'm stuck in the house because there's snow out there (and I have stuff that could break) so I was watching ATK and Chris met up with Rick Bayless (no good can come from that) and Chris decided to make empanadas. As previously stated by several of us, ATK/CI doesn't do a good job with Mexican food, and seeing Chris wax enthusiastically about them was not an endorsement. For the record, I don't like Rick Bayless; I think he cooked food in Mexico. That does not make it Mexican food.

Anyway, has anyone made these? There seems to be something missing, but I was wrong about the Enchiladas Verdes.

KSS,

Sure, lots. I've got a few dozen recipes; empanadas are popular across like 25 countries, and slightly different in each.

In essence, they're very simple: a short crust filled with something savory which is then either baked or fried. I'll post a recipe from my Latin American omnibus when I get home.

I do empanadas in puff pastry...stuffed with a (cooked) sausage, potato, feta, scrambled egg mix. Yum.

Amy

Food network posted some Tyler Florence empanada recipes one of which was really good. There was too much filling proportionate to dough, but the dough took way less time to make than the filling. I really liked them and they freeze well. They had potato and chorizo in them and a cornmeal based crust. I'm still learning the link thing so I hope you guys can find it on Food Network. Sorry I'm such a technology doofus
Nancy

Nancy
Not to worry, there is always someone to lend a hand around here:

http://www.foodnetwork.com/recipes/tyler-florence/potato-and-chorizo-empanadas-recipe/index.html

(If you want to post a link, copy and paste the link into your post. Click on the link so it is highlighted. Click on the URL button above your text. That's it!)

The recipe looks good. I was looking for something with a little more pizazz for empanadas as the dough always seems to dominate to me.

Mary

Thank you, Mary. I will also keep trying to get my picture up

Actually, this board is smart enough to recognize a web link and automatically wraps the '[ url ]' tags around the link without you having to do anything with it after you paste it into your post.

Thanks. I'll try it next time.
Nancy

KSS,

Here's a simple one from The South American Table, a book which has an entire sub-chapter on empanadas, so you should buy it: http://www.amazon.com/South-American-Ta ... 1558322493

Empanadas de Viento
("Wind turnovers"), Ecuador:

Dough
2 cups flour
1 tsp baking powder
1 tsp salt
1/4 cup lard or vegetable shortening
1/4 cup water mixed with 1 Tbs lemon juice

Filling
4 oz Chihuahua cheese, shredded (subs. Muenster)
1/4 cup minced scallions
1/2 tsp ground annatto seed (subs. sweet paprika)

Peanut oil (lots)

Combine the first four dough ingredients with fingers or a pastry blender until blended into a coarse meal. Add the lemon water a little at a time until it makes a smooth dough. Roll into a ball, cover and rest in the fridge for at least 30min. May be made with a food processor.

Combine all the filling ingredients. Divide into 8 to 24 pieces, depending on the size of empanada you prefer. Roll each into a ball, and then roll each flat into a thin circle. Fill each, dampen the edge with water, and fold into a half-circle. Seal using a fork.

Heat 1/2-inch deep peanut oil in a heavy-bottomed skillet to around 350F (a small piece of dough dropped in should sizzle). Fry a few empanadas at a time; they should puff up (if not, the oil needs to be hotter). Blot with paper towels, and serve before they get cold

Traditionally, these are sprinkled with sugar (yes, really).

Thanks, Fuzzy, and everyone!