Hey everyone, it’s me, Connelly, welcome to my recipe site. Today, we’re going to make a distinctive dish, whosayna’s empanadas. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Who knew empanadas were just as delish for dessert? Try your hand at this sweet apple sauce spin on the classic. Taco Empanadas Photo by Old El Paso.
Whosayna’s Empanadas is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Whosayna’s Empanadas is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook whosayna’s empanadas using 18 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Whosayna’s Empanadas:
- Take Dough:
- Take 2 and half cups All Purpose Flour (Maida)
- Prepare 1 Egg
- Take 1/2 cup Butter/Margarine
- Prepare 1/2 tsp Baking powder
- Make ready Filling:
- Prepare 1/2 kg Beef Mince
- Make ready 1 small pc of Ginger (slivered)
- Take 4-5 Garlic (chopped)
- Prepare 1 Onion (chopped)
- Prepare 3 Tomatoes (chopped)
- Get 1 tbsp Tomato Puree
- Make ready 1/4 tsp Blackpepper (pounded)
- Take 1 tsp Oregano
- Take 1 each Green and Yellow Capsicum (chopped)
- Make ready 1-2 Jalopenos or Harbanero Chillies
- Prepare 1/4 tsp Paprika
- Get oil for fry
Enclosed in a mildly sweet flaky pastry that is baked to golden crispy perfection. Ideal for snacks, light meals or breakfast! Beef Empanadas are popular throughout Latin America, and Argentineans devour them with gusto at the start of any serious meal. This recipe uses won ton wrappers instead of pastry for the crust, and the empanadas are baked instead of fried.
Instructions to make Whosayna’s Empanadas:
- Dough: - Mix dry ingredients then add egg and bind with warm water to soft pliable dough, keep in a bowl and cover it with cling film. - - Filling: - In a pan put 4-5 tbsp of oil and keep on flame add onions and braise to golden brown colour add garlic and ginger then add tomatoes and saute to a paste add spices and salt add in mince and little water cook till done. - if it's not dried up can dry on high flame but should be soggy mixture now add capsicum and jalopenos mix well on low flame,
- Then remove from flame. - Let it cool completely then do filling. - - How to do filling: - Take a small size ball of dough and roll into a puri. Scoop one and half tablespoon of mince mixture and put in centre of puri. Now make a half moon shape. Seal the edges then use pinch and fold tactic all over the edge. When all done keep in freezer for thirty mins. Deep fry on low or medium flame to nice golden brown colour. Serve with salsa hot chutneys.
Aside from the obvious health benefits, using won ton wrappers makes assembling the empanadas quick and easy. Every tasty empanada starts with the dough. In Latin Caribbean cooking you'll come across two types of dough. One is simple flour dough much like a pie crust and the other is reddish yellow dough made with yuca. You can use either dough interchangeably, but for beginners, try the simple flour dough first.
So that is going to wrap it up for this special food whosayna’s empanadas recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope this page becomes “the place to be” when it comes to whosayna’s empanadas cooking. Go on get cooking!
