Empanadas are filled and then deep-fried dumplings made from corn or wheat flour. The preparation, shape and filling varies depending on the region and country. The dumplings belong to the tapas.
La Empanada
Equipment
- Bowl
- Dough roller
Ingredients
- 250 g Wheat flour Corn flour
- 50 g Butter
- Salt
- 100 ml Water
- 1 tbsp Olive oil
Instructions
- Put the flour in the bowl with the butter and a pinch of salt.
- Knead the mixture with your hands, add the tablespoon of oil and keep adding a little water.
- Let the dough rest under a cloth for 30 minutes.
- Sprinkle the work surface with a little flour.
- Now divide the dough into 6 equal-sized balls and roll out into circular patties 15 centimeters in diameter.
- Fill the patties according to taste.
- Place the dough in the center over the filling and pinch the edges closed.
- Bake the empanadas in the oven at 200 degrees until golden brown, or deep fry them in a pan for a few minutes.
Where do empanadas come from?
The empanadas originally came from Spain (Galicia) and were brought to Latin America with the colonization of South America with the Spanish occupiers. There they spread rapidly. The different countries usually have regionally typical fillings. Meanwhile, the empanadas are known worldwide as a dumpling specialty. Of course, in addition to the Galician empanadas, there are other South American variants, such as the Argentinian empanadas or Brazilian dumplings with minced meat.
What’s inside an empanada?
The filling of empanadas are as varied as the Latin American cuisine itself. They are traditionally filled with a filling of minced meat, egg (cooked), onions and raisins. This variation is called empanadas chilenas or empanadas de pino. Empanadas chilenas are the most famous dumplings from Chile. In Spain, the empanadas are often offered with a tuna filling.
In Colombia, empanadas are also served with a wide variety of fillings. In addition to the filling with minced meat, there are other variations with chicken, rice or vegetables, cheese, potatoes and beef. Typical of Colombian dumplings is the spice comino, a variety of cumin native to Colombia. In Latin and South America, the dough of the breaded pockets is made of corn flour, which is also used to prepare tacos or burritos. If you want to prepare the empanadas yourself, you can also use wheat flour. Even with this ingredient, the dumplings are a treat for the palate.
When to eat empanadas?
La Empanadas are eaten at any time of day. Often they are the short snack at work for on the road, or when strolling through the city. They can be found on every street corner in the cities and in the markets. They are also offered to guests as dinner or with coffee in the afternoon, or eaten in the family.
How many empanadas per person?
For a main course, you can count on 3 to 5 pieces per person. Depending on the size, filling and filling quantity, of course, the number per guest varies. As a side dish, 1 to 3 empanadas are usually enough.
| Persons | Number of empanadas |
| 1 | 3-5 |
| 2 | 6-10 |
| 5 | 30-50 |
| 10 | 60-100 |
| 20 | 120-200 |
| Persons | Number of empanadas |
| 1 | 1-3 |
| 2 | 2-6 |
| 5 | 5-15 |
| 10 | 10-30 |
| 20 | 20-60 |
How to prepare the dough for empanadas?
The dough for empanadas is uncomplicated to prepare and ready in 30 minutes. For 2 people you should put 250 grams of corn flour or wheat flour together with 50 grams of butter, salt and a teaspoon of sugar in a bowl. To this add one tablespoon each of oil and milk. Now mix this mixture and knead it into a dough. Once the dough is nice and smooth, it should rest in the bowl covered with a cloth for 30 minutes. From this simple dough you can later conjure up 6 delicious empanadas.
How to make the filling for empanadas?
Since there are many different fillings for the delicious empanadas, your creativity is given free rein here. Always make sure that the minced meat is well cooked. Many fillings are sautéed and cooked in a pan or pot.
How long do empanadas need to be fried?
La Empanadas are fried in oil in a deep fryer or a pan for about 5 minutes. Once they are golden brown on all sides, you can serve them. As described before, you can make 6 circular blanks from the dough. Place the filling in the center of the dough circles, then fold the dough in half, to form a semicircle. Now press the edges tightly to prevent the filling from escaping during frying. Now it’s time to deep fry.
Empanadas on Wikipedia
