"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Empanadas Recipe

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Empanadas image
Lunch in Rincon, Puerto Rico

 

This recipe for Empanadas, by , is from Abuelita's Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Abuelita/Valerie Blasingame
Added: Thursday, January 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Empanadia Dough:
3 c. unbleached white flour
1/2 c. whole wheat flour
1/2 c. wheat germ
1 c. water
2/3 c. oil (with achiote)
salt to taste

Directions:
Directions:
Dough:
Blend flours, wheat germ and salt together. Heat oil with achiote seeds until the color is infuse into the oil. Drain off the oil and discard the seeds. Add water and oil to the four mixture slowly mixing until the consistency may be worked with your hands. Need the flour till all the mixture pulls from the sides of the bowl.

Assembly: Roll out dough about the size of a corn torilla and place 2 large spoonfuls of the basic burger sauce in the center. Fold the dough over covering the burger mixture and sealing the contents. Place a cereal bowl over the empanada and cut around the edge. Pinch the edges with the prongs of the fork sealing the mixture inside.

Fry the empandas in achoite oil. Spoon the oil over the top until the turnover is cooked on the bottom side and turn over and continue frying the reverse side. Fry until golden brown.

Number Of Servings:
Number Of Servings:
30 medium size turnovers
Preparation Time:
Preparation Time:
15 min.
Personal Notes:
Personal Notes:
Valerie Blasingame: Excellent. Abuelita's flare with the wheat germ makes for the great taste.
Ruth Rosado: Very Good-Perfect. Perfect amount do not add extra flour. 3/4 t. salt not to full

 

 

 

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