EMPANADAS WITH CORN DOUGH
Empanadas with Corn Dough or Quesadillas are a delicious snack which can be eaten any day. They can be filled with a variety of fillings from farmer fresh cheese, squash flowers, potatoes, ground meat, shrimp, chicken, etc.
Provided by Mely Martínez
Categories Antojitos
Time 35m
Number Of Ingredients 8
Steps:
- Prepare the dough in a bowl, mixing the masa harina, salt, and warm water to form a ball, knead dough until smooth. Divide the dough into 12 balls, and flatten and slightly cover with plastic wrap. Set aside.
- Place one ball of dough between two pieces of plastic and press using a tortilla press, a heavy skillet or a dish. I know, you have seen the tortilla press, but somehow I love to use my glass dishes for this step. So, do not be afraid, use whatever you have.
- Remove the top piece of plastic and spoon some of the stuffing onto the tortilla. Leaving enough room to seal the edges.
- Using the piece of plastic fold the dough over to make a half moon shape turn over. Pinch the edges, making sure they seal to avoid any leaking of the mixture while frying. Remove the empanada from the plastic set aside on a large plate or tray and cover with a plastic wrap. Keep working with the rest of the dough making the empanadas.
- Heat the oil in a skillet over high heat. It's frying time!
- Deep fry the empanadas one or two at a time until golden brown.
- About 2 minutes on each side. Drain on paper towels. Serve hot topped with lettuce and avocado. Eat them adding some salsa. After that, take a long walk.
Nutrition Facts : ServingSize 2 Empanadas, Calories 246 kcal, Carbohydrate 29 g, Protein 14 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 137 mg, Fiber 2 g
FRIED EMPANADAS
These fried empanadas are the best! Raisins and eggs make this recipe extra delicious believe it or not!
Provided by CNCOOK
Categories World Cuisine Recipes European Spanish
Time 2h20m
Yield 24
Number Of Ingredients 15
Steps:
- In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
- Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
- Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
- Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 21.4 g, Cholesterol 32.7 mg, Fat 46.2 g, Fiber 1.1 g, Protein 8 g, SaturatedFat 7.5 g, Sodium 169.2 mg, Sugar 2.3 g
FRIED CORN EMPANADAS.
I love empanadas, this recipe is super easy to make. You can stuff them with meats, beans or vegetables. I love mine with roasted poblano peppers and caramelized onions. They are a great party food and easy to re heat just put them in the oven to crisp up. Don't forget the sour cream and salsa to dip them in.
Provided by Karina Alcala
Categories Poultry Appetizers
Time 25m
Number Of Ingredients 6
Steps:
- 1. To mix your dough add corn masa harina shortening and salt in mixing bowl. With hands or fork mix in the shortening into the masa harina add water and form dough. Should be soft and not stiff.
- 2. Heat your oil to 350 and get your filling ready. If you don't have a tortilla pres cut out two pieces of parchment paper and set aside. Put a golf side ball of dough in your hand and put it between the two pieces of parchment. With a plate press the dough down until a tortilla is formed. You don't want it too thin. Add a teaspoon or more of filling to the center and form the empanada. Make sure the filling is not hot and it is cold. Keep reapeating until you are out of dough and filling.
- 3. Have your oil ready and drop a couple at a time. Fry them until they are golden brown on both sides. Put fried ones on a plate with paper towels to drain some of the oil. Continue until you are done. Let them cool down and enjoy. To re heat them put them in a baking sheet and bake for 10-15 minutes at 350. Like I said you can use any kind of filling you like. Chicken, pork, picadillo, nopales or beans.
ARGENTINEAN CORN EMPANADAS
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h23m
Yield 10 to 12 empanadas
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Heat 1 tablespoon corn oil in a medium skillet over medium-high heat. Saute onions for 3 minutes, until translucent. Add corn and roasted red peppers; saute for 5 minutes or until the corn is fully cooked. Season with sugar, salt and pepper. Transfer mixture to medium bowl, stir in cheese and heavy whipping cream. Let cool.
- On a cutting board, place 6 empanada shells side by side. Place a spoonful of the corn-cheese filling on 1 side of the circle. Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger. Fold the dough over the filling to make a half-circle. Press the edges with a fork to seal.
- Spray a baking sheet with cooking spray. Place the empanadas on prepared baking sheet.
- In a small bowl, whisk together the egg and water to make egg wash. Brush the top of the empanadas with the egg wash and bake for 20 minutes or until top is browned.
- Let cool and serve.
BAKED CORN EMPANADITAS
Steps:
- Combine the masa harina, water and salt in a large mixing bowl and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Cover with a damp towel until ready to use.
- Heat the oil in a large skillet over moderate heat. Add the onion and saute until soft, 3 to 5 minutes. Ad the garlic, jalapeno, cumin, salt and pepper and saute 1 minute longer to release the aromas. Add the tomato, potatoes and corn and cook, stirring occasionally, until the liquid from the tomatoes is absorbed, 2 to 3 minutes. Remove from the heat, stir in the parsley and cheese and correct the seasoning. Set aside to cool.
- Divide the dough into 24 golfball size pieces, moistening your hands with water to prevent sticking if necessary. Flatten balls to 3 inch disks. Place a heaping teaspoon of stuffing on the empanada and close by pressing the edges together with your fingers. Shape into a half moon. Repeat until all the half moons are formed. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and arrange the empanaditas on top. Brush with the glaze and prick with a fork to make steam holes. Bake for about 2530 minutes, or until golden. Remove and transfer to a rack to cool slightly. Serve warm.
CORNMEAL EMPANADAS
My family enjoys having these beef turnovers in place of sandwiches for a change of pace. They freeze well and can be reheated in the microwave for a quick, hot meal.-Tammy Forbes, Lancaster, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce, raisins and seasonings; simmer. , Meanwhile, for pastry, combine the flour, cornmeal and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Add ice water, a little at a time, until dough forms a ball. Cover and let rest for 10 minutes. , Divide pastry into two balls; roll half out on a lightly floured surface to a 16-in. circle. Cut into four 7-1/2-in. rounds. Place 1/2 cup filling on each round. Combine egg and water; brush on pastry edges. Fold dough over to form half circles; crimp edges to seal. Repeat with other half of pastry and remaining filling. , Place on greased baking sheets; brush tops with remaining egg mixture. Bake at 400° for 25-30 minutes or until lightly browned. Serve with taco sauce if desired.
Nutrition Facts : Calories 631 calories, Fat 35g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 748mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.
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- Mix the masa harina, salt, and water in a bowl. Knead well until the dough is soft. Add more water as needed (see note above). Divide the dough into 12 equal-sized balls, and cover with a wet kitchen napkin.
- Place one ball of masa between 2 plastic sheets in your tortilla press. Press down on the tortilla press to form a circle and then remove the top plastic.
- Place 2 tablespoons of the queso-sugar mix in the center of the dough circle. With the help of the bottom plastic sheet, fold the circle in half and seal the edges very well. If you don’t seal the edges well, the filling can ooze out when frying, and cause the oil to splatter.
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