Yesterday, in the dinner has empanadas. My wife was cooking when I arrive of the work.
food Empanadas...
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this is one thing I have never made but always wanted to! those look great. here they call them hand pies
FreeportBum said:
It's very easy make empanadas. If wanted "tapas para empanadas" (puff pastry) I share the recipe...
oldsalty said:
Thanks!
here has many recipes! (Already translated into English 
)
https://translate.google.com/translate?sl=es&tl=en&js=y&prev=_t&hl=es-419&ie=UTF-8&u=http%3A%2F%2Fwww.cocinerosargentinos.com%2Frecetas%2F15%2FEmpanadas.html&edit-text=
)https://translate.google.com/translate?sl=es&tl=en&js=y&prev=_t&hl=es-419&ie=UTF-8&u=http%3A%2F%2Fwww.cocinerosargentinos.com%2Frecetas%2F15%2FEmpanadas.html&edit-text=
Argentinean: Baked
Rest of the world: Fried
I like both. At one point I liked baked better, it was more of a "hand pie" than the fried, but then I felt after awhile, they tasted too bready. Especially when the crust is thick. I needed that deep fried goodness where the bread is transformed into a golden brown crust.
Both can be done bad or well. Some fried ones start to deteriorate in the oil and the crust doesn't hold up. End up greasy and the crust has holes in it.
It's all in the recipe and technique. I feel for baked, roll that crust thin! And fried... don't know the secret, but the good ones hold up when fried.
Anyone got a good recipe for fried including dough and preferred oil and oil temps?
Edit: Puff pastry could solve the bready issue for baked. Is that traditional there too? Never seen them like that until you posted.
Rest of the world: Fried
I like both. At one point I liked baked better, it was more of a "hand pie" than the fried, but then I felt after awhile, they tasted too bready. Especially when the crust is thick. I needed that deep fried goodness where the bread is transformed into a golden brown crust.
Both can be done bad or well. Some fried ones start to deteriorate in the oil and the crust doesn't hold up. End up greasy and the crust has holes in it.
It's all in the recipe and technique. I feel for baked, roll that crust thin! And fried... don't know the secret, but the good ones hold up when fried.
Anyone got a good recipe for fried including dough and preferred oil and oil temps?
Edit: Puff pastry could solve the bready issue for baked. Is that traditional there too? Never seen them like that until you posted.
THP: Here frying and baking alike
To frying exist different methods ... Sunflower oil or bovine fat (or porcine) used (are the most common)
The fried pies with bovine fat assure you are best flavor and texture will have. Although the tasty is not always healthy. In this case it is not, but worth it.
The secret is the point of the oil (or fat) should be maintained at 180°C (350°F). Never exceed this temperature because you will have bad taste. 350F is the right spot for frying any mass. The higher the temperature the oil is burned and damaged, it gives a bad taste to the food.
To frying exist different methods ... Sunflower oil or bovine fat (or porcine) used (are the most common)
The fried pies with bovine fat assure you are best flavor and texture will have. Although the tasty is not always healthy. In this case it is not, but worth it.
The secret is the point of the oil (or fat) should be maintained at 180°C (350°F). Never exceed this temperature because you will have bad taste. 350F is the right spot for frying any mass. The higher the temperature the oil is burned and damaged, it gives a bad taste to the food.
I disagree on the oil temp in general having a bad taste over 350, but for empanadas maybe it's the key.
Every oil has a different smoke point:
http://en.wikipedia.org/wiki/Smoke_point
But for empies I don't want them all deteriorated, so next time, I'm trying 350 with a neutral oil.
Thanks dude!
Every oil has a different smoke point:
http://en.wikipedia.org/wiki/Smoke_point
But for empies I don't want them all deteriorated, so next time, I'm trying 350 with a neutral oil.
Thanks dude!
Lard is pig fat, he said cow fat.
I generally bake the empanadas .....but in the past I've also blanched in oil and froze for future use. As far as frying, the best dough is layered like a Strudel with butter...or as some bakers do paint on the commercial liquid margarine between the folds and stretches. Fried are the tastiest.....imo
Yes layered but not as thin as puff pastry right? (Filo).
Only seen that for baking, and not for empies.
Only seen that for baking, and not for empies.
The Hot Pepper said:
Both cow and pig are used. I like fat cow, pig fat has strong flavor
Yeah lard is for crisping stuff or adding flavor/moisture but deep frying in it wow lol.
I could see adding lard to the dough like tortillas.
I could see adding lard to the dough like tortillas.
A detail! There are various types of mass ... For baking or frying are different.
If frying a dough baking, this will bulk oil
If frying a dough baking, this will bulk oil
I can see that, like a shallow fry in CI and flip. Just thinking of empanadas they cook best when submerged. I can't picture lard. Nor do I want it.
The Hot Pepper said:
Not as thin as Filo......I've done that 1/8" thick when finished. Everything needs to be chilled......marble/stone...flour...butter..............drink
As you know cold dough handles and fries up better than room temp....outside of a tempura or wet mix, I like to fridge or freeze any item prior to hitting the oil.