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Ingredients
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- 4 tablespoons cold butter
- 1/2 cup ice cold water (or more as needed)
- 1 1/2 cups shredded queso blanco
- 1 1/2 cups guiso de papas
Directions
-
In a food processor blend salt, baking powder and flour until thoroughly
combined. Add cubed butter and ice cold water, alternating, until the mixture
resembles fine crumbs. -
Remove mixture from processor and knead until a soft, pliable dough forms.
-
On a floured surface kneed dough for one minute. Form into two balls and
wrap tightly with plastic wrap. Transfer to fridge for no less than three hours
or overnight. -
Working with one ball at a time on a floured surface, roll dough out to a 1/8
of an inch thick. -
Using a five-inch diameter bowl cut the dough into circles. Add a sheet of
wax paper in-between each disc to prevent sticking.
Repeat steps with remaining dough ball. -
Using one disc as a time add 2 tablespoons of cheese or guiso de papas
to the center of the disc. Fold the disc over until the edges meet. -
Using a fork, press down on the edges. Fold the edges over and press
again with the prongs of a fork being careful not to pierce the empanada pocket. -
Heat an inch of vegetable oil in a frying pan until it ripples. Continue making
empanadas. Tip: Unused discs can be stored in a freezer wrapped in plastic
wrap and protected from freezer burn in a zip lock bag for up to three months. -
Fry empanadas until golden brown and bubbled on both sides, about 2
minutes, carefully flipping half way through. Tip: Make sure not to crowd the
empanadas or the oil temperature will drop and your empanadas will be soggy
and oily instead of crisp, crunchy and dry. -
Garnish empanadas with finely chopped cilantro sprinkled on top and enjoy!
This Recipe Is Published Here
bon appetit
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