Recipe: Empanadas
March 31, 2017
My mom used to own a bakery when I was growing up and one of the recipes I remember from my childhood are her empanadas.
Even when I remember I wasn’t a big fan of them, I decided to make them for my family. My mom had made them three years ago with my then 7 year-old daughter and she had enjoyed the experience. This time, I made them while the kids were at school to surprise them – also I’m not great in the kitchen and I didn’t want them to see me mess up. I’m not my mom, after all…
The dough recipe is really simple.
1 kilogram flour
600 gr Manteca Inca (vegetable lard)
2 TBSP salt
1 1/4 Cup Water
Just mix the lard, salt and flour, then add water. Let it rest for about 20 minutes and then make balls, flatten them and fill them with goodness. I like to fill them with dulce de leche or pineapple preserves. Pineapple preserves were actually not easy to find. I did find some at Market Street, but I don’t usually shop there. At least it wasn’t far.
Now, it took me forever to make these empanadas! One kilogram of flour is over 2 pounds of flour! Too much. For starters, I made my balls bigger so I wouldn’t have to make that many. When I got to 32 I ran out of both preserves and dulce de leche, so I stopped. Next time I’m doing half the recipe!
Before going in the oven I put a little melted butter on top and sprinkled them with sugar. I baked at 350F for about 30 minutes and they were ready to cool off and be eaten.
My mom used to own a bakery when I was growing up and one of the recipes I remember from my childhood are her empanadas.
Even when I remember I wasn’t a big fan of them, I decided to make them for my family. My mom had made them three years ago with my then 7 year-old daughter and she had enjoyed the experience. This time, I made them while the kids were at school to surprise them – also I’m not great in the kitchen and I didn’t want them to see me mess up. I’m not my mom, after all…
The dough recipe is really simple.
1 kilogram flour
600 gr Manteca Inca (vegetable lard)
2 TBSP salt
1 1/4 Cup Water
Just mix the lard, salt and flour, then add water. Let it rest for about 20 minutes and then make balls, flatten them and fill them with goodness. I like to fill them with dulce de leche or pineapple preserves. Pineapple preserves were actually not easy to find. I did find some at Market Street, but I don’t usually shop there. At least it wasn’t far.
Now, it took me forever to make these empanadas! One kilogram of flour is over 2 pounds of flour! Too much. For starters, I made my balls bigger so I wouldn’t have to make that many. When I got to 32 I ran out of both preserves and dulce de leche, so I stopped. Next time I’m doing half the recipe!
Before going in the oven I put a little melted butter on top and sprinkled them with sugar. I baked at 350F for about 30 minutes and they were ready to cool off and be eaten.
Yum! 🙂
