Is there another hand-held Guam treat you'd like to see? Here's a link to my printable written recipe: www.paulaq.com/chamorro_empanadarecipeguamempanada.html For more Mexican recipes, check out Simply Mama Cooks’ channel: kzfaq.info/love/ehYu6vFoOvu1MVPW24pUbQ

I remember Luan little store with big bargains, wow that just reminded me it's been over 25 years since I've been home.

Hafa Adai! I made these empanadas according to your recipe 2 years ago, my husband and familia who got to try, were very satisfied! Thank you so much for posting your recipes. I am half Samoan and half Chamoru, raised state-side. Being able to prepare and cook foods from back home, brings my soul that much closer to the islands. I plan on making these again for Thanksgiving this year. God bless you and your familia.

Hafa Adai!!! Thanks for sharing your recipe. This is going to go well with my wifes chicken Kelaguen.

Yes me too i love favor specail what guess to my grandma was made to empanda chamorro yummy .

Brilliant! Love Chamorro Empanadas. 👍💗

🌴Hafa Adai Paula😀 I just recently found your cooking videos via KZfaq. They're good but could be great. Please consider displaying the ingredient items (what the package looks like). People who aren't familiar with Chamorro recipes would find it most helpful. Thank you for the tip on not touching the empanadas for the first part of the frying. Now I know why I had a big mess, and why the filling kept seeping out, because the empanada was still not ready for turning. I'm going to try your recipe. I'd like to get the tortilla press, as well. So much easier than rolling! Si Yuos Ma'ase Paula🌴

Oh my goodness.... After watching that video I just simply had to run to the store to buy me some. Its too bad it isn't what you just made lol. Hafa adai Puaula! I just want to thank you for sharing your Chamorro recipes. I lived in Rota almost my entire life but I've never really bothered to learn to cook Chamorro food taking for granted that I can easily obtain them at home where family members would cook them, or in stores, at parties, etc. Your recipe videos has been a blessing because since I've moved to Saipan, the style of cooking some Chamorro dishes is a little different from how we make them back in Rota and I find that your recipes and style of cooking is just about the same as we do them back home. Lately, I've taken such a strong interest to make them myself because I can make it to the way I want them and I can have them any time I feel like eating them without leaving home. The demonstrations you do are so simple and easy to follow not to mention the tips you provide is a big help to us novices. God bless you for your generosity!

Yum! I'm actually eating some Guam empanadas my auntie made & sent over while watching your video. Haha. Mine aren't too spicy either although I'll gobble the spicy ones up too if I had some

Breakfast! yum!

` omg , i lalalalove GUAM and empanadas

I tried the pineapple ham and cheese empanada. it was great. i dont put achiote in the masa. You can add a pizza sauce if you want and it tastes like pizza. I also made empanada with hotdogs and cheese and ate it with mustard and it kinda tastes like a corndog.

Oh how I miss these.

love your videos. thankyou!

omg this is part of my venezuelan culture to!

Oh man... I wish I was back on guam... I remember always getting an empanada after school at my friends place. His grandma has amazing empanadas. Now that I came here, they are so hard to find. There is a chamorro restaurant in san diego, but it's such a hassle trying to get there. Last time I got there, they were sold out. I guess everyone else was trying to get their comfort food on too. Haha.

thank you for the tips and posting this vid!!!

Last night I had ham pineapple and cheese empanadas. Also taco seasoned beef and cheese empanadas. It was really tasty. We Chamorros need to experiment more with our foods. We limit ourselves too much. Other cultures that make empanadas prepare a variety. But we Chamorros seem to make only the one type.

so goooooood!

Love it!

Man, my bad for the misunderstanding. What I was saying was that all those are versions of empanada. Empanada de calabasa, empanada de manzana are common chamorro pastries. I'm not a historian but I recognize that most of our Spanish food that integrated into chamorro culture originated from the Acapulco region. We say Spanish because Mexico wasn't a country during the time when the Marianas was partnof the Spanish east Indies

How do you make the dough? And whats in the filling?

Hi Paula, I just wanted to know if I can get the recipes for your empanada? I love how you explain yourself and your empanada looks very delicious. I love to try and make them... Thank you! Ruth

Thank you for sharing your info!! Please excuse my ignorance. Would you kindly share with me what specific Spanish-speaking country your are referring to that uses the words buchi buchi, pastel calamasa, and pastel mansana. I know that in Catalan, Spain, they use "pastis" as opposed to "pastel." I could not find a word for "pie" in Filipino other than simply "pie." I try to "connect-the-dots" between the foods I grew up with and foods from other countries. THANK YOU!!!

Can I use my heavy mixer to save time in mixing d dough? Also use a fork to press d dough together.

hi paula what do you use for crust. i have no idea what you just said.

how to keep it from crack when its frozen

I’ve never heard of those ingredients what are they and how much do you use

Stateside, no empanada press, get a tortilla press. I remember a Luhan’s in Agana in the late 50’s.

I love sardine empanada:)

Hi! What is the diameter of the empanada press you used and please send me a photo of the masa flour, thanks.

What size did you use

How do you make the dough?

Haifa adia my mom puts oil tho

Am sorry 🥺, what is GOYA? Is that a powder? And what kind of filling do you put?🥺

Do you have a recipe list for this?

Yes you made the video to promote the cookbook. However I think u should still have used measurements. Some people comprehend a whole lot better with visual rather than reading..

Hi Paula Q! I have been following your recipe for empanada for a while now & I still am unable to get the right crunch for the outside. after it's cooked it also gets soggy real fast & if we eat it right out of the fry, the crust is very flaky. can you assist in this? maybe it's the cooking process? or the dough? I know I followed the recipe to the T...thank you & God bless you for all you do*

Empanadas? También se hacen empanadas en Guam? ¡Vaya!

Do you know where I can buy some here in the states? As far as online and getting them shipped to me. I'll gladly pay

Where are you from? If you don’t mind. My husbands family is from guam💕

Hispanic heritage in the Pacific, cool

where I can get the empanada press I like it?

I did not see any measurements 🤷🏽‍♀️

measurements please !?

Funny!

What is goya

That's our filipino empanadas and chicken adobo and lechon just joking i worked with some guamanian they were cool they look like filipinos and were chill they gave me chili kilawin we make it also different version filipino way we say it the same thank god we didn't get into fight with them they were chill and cool i recently heard the guamanian native language i understood it is tagalog and spanish so the bellwood theory is right were your ancestors yes Philippines are island people 7000 Guamanian need to visit the mother land boracay island coron island and siargao island and our muslim islands taw tawi or basilan island it is safe to go there and also see manila the poverty of the Philippines it is cultural shock i will say it in austronesian language we were the 2nd orgin and the people to go micronesia and melanesia and south Pacific and Indonesia peter bellwood theory also language and dna is the proff salamat thank you to the Guamanian

are you a filipino?

And u didn't even say what filling u used or what your ingredients are for the filling.. :(

It would have been nice to see a list of the ingredients. Either redo the video, or update it with a list of the ingredients.

ILmjiy

There are some glaring problems with her recipe. For example, she calls for "Goya con y cilantro." Great! But what does the package look like? She NEVER shows it. I searched all over for "Goya con y cilantro" and there is none to be found. I went to the Goya website and even they do not list it. So what is she talking about? And, can Cilantro leaves be substituted? Dried or fresh and how much? Even if I could find "Goya con y cilantro," she calls for 2 packets. Same as the Achote powder. She calls for 1 packet. I've got 4 different sizes of Achote powder and one big jar of it from Amazon. So how much is 2 packets? 2 or 3 tablespoons? It's pretty damn ignorant NOT to give correct measurements! Another problem is when she takes the Empanada out of the freezer she does NOT show it still in the wax paper. She should make a COMPLETE video showing her removing the wax paper as sometimes it sticks and tears the Empanada shell. Lastly.. and this is VERY IMPORTANT.. what is the temperature of the oil and what type of oil is she using? Is the temperature 300 F, 350 Fahrenheit or higher? And is the oil vegetable oil, corn oil, olive oil, or even vegetable shortening or lard from pigs.. or tallow from a cow? See what I mean? Incomplete recipe and cooking method is almost useless as one has to experiment to try to get it right. For me... she's just Hollywooding to get on KZfaq.

use gloves please.......just a tip...