Introduction: Empanadas Three Ways

By Everything but fish.
About: Trying to get myself started in the culinary industry! Make sure you check out my blog everythingbutfish.wix.com/etbf instagram: @missy_everythingbutfish Facebook: https://m.facebook.com/everythingbutfis…

Things You’ll Need

Dough

  • 2 1/4 cups flour
  • 1 1/2 teaspoon salt
  • 1 stick butter
  • 1 large egg
  • 1/3 cup ice water
  • 1 tablespoon of white distilled vinegar

American Style

  • Cold Cut Ham
  • American Cheese
  • Deli Style Mustard
  • Honey
  • Horseradish Sauce
  • Light Brown Sugar
  • Sea Salt

Mexican Style

  • Cheddar Cheese
  • Diced Jalapeno Peppers
  • Diced Green Bell Peppers
  • Diced Red Onions
  • Corn
  • Cilantro
  • Sour Cream
  • Sriracha

Italian Style

  • Cheese and Basil Chicken Sausage
  • Shaved Mozzarella Cheese
  • Marinara Sauce (For recipe search on everythingbutfish)
  • Parmesan Cheese
  • Basil

Appliances:

  • Deep Fryer
  • Rolling Pin

Step 1: Dough Prep

Tip #1 Start dough at least an hour before cook time!

First prepare the dough. Sift flour and salt into a large bowl. Cut butter into 1/2 inch cubes and using your hands mix it into the flour and salt mixture until it is well incorporated.

In a small bowl mix together egg, vinegar, and water. Now add into flour mixture and beat with fork until well incorporated. Put mixture onto floured surface and gather together. Knead a few times until a ball is formed.

Flatten, cover with plastic wrap, and place into fridge to chill for at least 1 hour.

Step 2: Rolling Out

Tip #2 Make sure oil is up to temperature.

Fill deep fryer with oil and heat to 360 F. After dough has chilled remove it from the fridge, place onto flour surface and roll out until about 1/4 inch thick. Now using a cup with a large opening, cut dough into equal sized circles, and set aside.

Step 3: Filling

Tip #3 Do not over stuff the empanadas!

Italian

Grill up sausage and cut into small pieces. Take a piece of dough; place down a bit of marinara, few pieces of sausage, mozzarella, and a sprinkle of parmesan cheese. Fold in half and using a fork press down edges. To secure dough take warm water on your finger and rub along edges.


Mexican

Take a piece of dough; place down cheddar cheese, red onion, jalapeno peppers, green peppers, and corn. Fold in half and using a fork press down edges. To secure dough take warm water on your finger and rub along edges.

American

Take a piece of dough; place down American cheese, ham, and more American cheese. Fold in half and using a fork press down edges. To secure dough take warm water on your finger and rub along edges. Now prepare the garnish. Place equal parts mustard, horseradish sauce, and honey. Now mix in light brown sugar and sea salt to taste. Keep on low flame.

Step 4: Garnish and Serving

Tip #4 Before frying make sure all edges are secured!

Place empanadas in fryer making sure you keep track of which type is which. Fry until golden brown, remove from oil and place onto paper bag to drain. Place empanadas onto plate and garnish.

Mexican

Dollop of sour cream, bit of Sriracha, and a cilantro leaf.

American

Drizzle with the honey mustard sauce.

Italian

Cover with marinara and add on fresh basil to top.

Step 5: Suggestions

Suggestions:

  • Serve it with a nice white wine or a cold beer.
  • Great to serve as an appetizer at a summer barbecue!
  • Tedious but so worth it.

***For this recipe and more like it check out my food blog at Everythingbutfish.tumblr.com and my facebook page facebook.com/everythingbutfish