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empanada

  Recipe

 To begin with, the pastry shell is flour, egg, oil, lard or shortening, and a liquid, either water, broth or milk. Some recipes call for yeast or wheat germ or salt. All dough is kneaded, rolled out to size, filled as desired, then baked. Some recipes call for browning the tops under a broiler, then baking, to approximate the look of an old brick oven. Some cooks prefer to fry their empanadas, and this is especially tasty with bite-sized cheese empanadas, or empanaditas. Many cooks, not wishing to make the dough by hand, use prepared pie crusts, or puff pastry for their empanadas. While tasty, they're not the real thing.

 Once cooked, cooled, and securely wrapped, empanadas can be frozen, although in my house there are never enough left over to freeze. These two Empanada recipes are ones I grew up with.

 Empanadas can be cocktail or appetizer sized, filled with cheese. They can be plate sized, filled with a meat and vegetable mix for a main dish, or smaller, filled with fruit for dessert.

 Check out one of these recipes, or share your favorite recipe, via the forum.

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