Hi Guys! I wanna share my empanada recipe that you will all love for sure!
Please don't forget to like and subscribe! Happy Cooking!
Part 1
Ingredients: (Filling)
1/2 lb pork giniling
1 medium onion, diced
3 tbsp garlic, minced
1/4 cup minced carrots
1 medium size potato, diced
1 pack magic sarap
1/4 tsp pepper
1 tbsp patis (fish sauce)
1 tbsp dark soy sauce
optional: green peas and raisins
Direction:
In your hot pan with oil, sauté onion and garlic. Add the pork giniling, wait till it turns brown. While waiting, add the patis (fish sauce). When the pork is brown, put the potatoes and carrots. Add the magic sarap and pepper, cook till the potatoes and carrots are a bit soft but not mushy. Lastly, add the dark soy sauce and cook for another minute. Transfer the filling to a strainer to strain the oil, let it cool down before filling the dough.
Part 2
Ingredients: (Dough)
3 cups of all purpose flour
1 cup cold unsalted butter (good quality butter) I used gaylea, cut into cubes
1/4 cup sugar
1/2 tsp salt
1/2 tsp baking powder
2 (1/3 cups of cold/chilled alaska evap) plus maybe another tbsp
Direction:
Combine all the dry ingredients: flour, sugar, salt and baking powder. Mix until combined.
Add the cold butter cubes by massaging it to the dough to form like a coarse bread crumb.
Add the evap gradually and knead the dough until you form a smooth dough. Form the dough into a ball. You can chill the dough for about 20-30 minutes.
Pinch a part of the dough and form a ball. Roll the dough as thin as you can without breaking it. You can use a round saucer as a guide (pls see video). Add the filling in the middle, do not over stuff your empanada, fold the dough to make the edges meet to form like a half moon. Seal the edges by pressing and folding the edges (see video) or use a fork. Brush your empanda with an egg wash.
Egg wash:
1 egg white of an egg with a bit of water
Fry them 2 or three at a time without crowding them. This will ensure that all empanada will cook evenly. Strain, let it cool and enjoy!
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