Recipe: Perfect Empanadas

Empanadas. Empanadas are one of my favorite foods to make and also to eat. Empanadas can be eaten for breakfast, lunch and dinner. They can be served as appetizers or snacks, but they can also easily.

Homemade Cuban Beef Empanadas (Empanadas de Carne) are seriously delicious and easy to make. Typically empanadas are a meat-filled dough but the type of dough used is completely up to you. Empanadas are likely to have originated from Galicia, Spain, where they were prepared as a portable and filling meal for working people, providing energy and nutrients needed for a day of hard labor. You can have Empanadas using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Empanadas

1. Prepare 2 cup of masa.
2. Prepare 1 1/2 cup of water.
3. You need 3 medium of potatoes.
4. Prepare 1 lb of picadillo (Puerto Rican meat filling, or filling of choice).
5. Prepare of shredded sharp cheddar (optional).
6. It's of vegetable oil.

Empanadas are a very popular street food in South America (in Brazil they're called 'pastéis' or 'pastel' in singular) and Spain. Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and. Chicken empanadas are easy and fun to make, and they are excellent for lunch boxes or for a snack on the go.

Empanadas step by step

1. Peel the potatoes and boil them whole until fork tender. Drain and set aside to cool..
2. If you don't know what picadillo is you can find recipes all over the net for it. It's a Puerto Rican meat mixture and is amazing. Anyways, mix the water and masa together well. If it's too dry add a little more water if it's too wet add a little more masa. You don't want the dough to be sticky or crumbly..
3. Dice the potatoes up then add it to the picadillo mixture..
4. Grab about a golf ball sized piece of the masa, roll it into a ball then place on a piece of parchment paper, place another piece of parchment paper on top. Roll the dough out to about the thickness of a corn tortilla, maintaining a round shape. This process would be much faster with a tortilla press, however I do not own one so this is my method..
5. Place about a 1/4 cup of the filling onto one half of the dough, fold the other half over and pinch seams together or use a fork. I personally don't do either, but it's hard to explain how I do it,it almost looks like it's twisting around the edge..
6. In a skillet of oil fry the empanada over medium high heat until golden on each side. Serve with your favorite meat and rice and enjoy!.

For best flavor, make the filling ahead. There are as many variations of empanadas as there are cooks in Argentina. recipes. If you love empanadas, our basic take on the classic Latin-American turnover is sure to please. They can even be prepped ahead of time and frozen, then baked for a quick dinner. These fried empanadas are the best!