I watched a lot of videos and shorts on how to make emapnada dough and decided on this recipe. I loved it. It was easy flaky, and delicious. It's a must try. Thank you
Thank you ginawa ko yong empanada mo ok yong dough ito nag luto ako sa airfry ko at pag ok puwede Kong add sa Tita Neng's kakanin atbp na businesses ko.😊
I make tortillas dough. Cook hamburgers meat.garlic powder.pinch salt.1 can tomatoe suace. Let cool down.Add cheese. Roll out your.tortilla dough balls..And then deep fry. I make it like that at the restaurant.Where I use to work there.But they closed down a long time ago.
@@PaulPaid My mom used to make these (Puerto Rican style) with larger empanadas, but always fried them. I do the same but this is more healthy, imo. Thanks.
Didn't see egg yolk mentioned in this recipe, but it's not necessary. Usually the yolk is brushed on half way through baking. It makes the outer layer a good bit flakier so it "cracks" and crumbles when you cut it, and adds a bit of color. Won't change the flavor in a noticeable way, just the texture
Hi! I want to make the dough and store the discs for later use. Do you know where can I get something to separate them so they wont stick together when stacked and stored away? Like a plastic film sheets to put in between or something? Thank you!
If you haven't found an answer yet, use parchment paper, then wrap the stack of discs in plastic wrap and put in a zip loc type freezer bag. Should be good for up to a year.
Instead of using a cookie cutter, you can also use a plastic lid from a tub of cottage cheese, sour cream, or some other similary sized container. Then you can use the lids to keep them separate. Put the discs into the lids and stack them on top of eachother inside a freezer bag. This works well for hamburger patties, too.
It's always best to use unsalted butter in any recipe and add salt yourself, but using salted butter is fine. No need to adjust the amount of salt in the recipe if you do. A stick of salted butter has about 2.5g, or 1/4 tsp of salt per stick, but it varies by brand. You won't taste the difference at all. That being said, salt should ALWAYS be measured by weight (grams), not by volume (teaspoons, etc.) since different types of salt have very different volumes. For example, one tsp of "normal" fine ground table salt is about 6 grams, but one tsp of kosher salt is about 0.7 grams, while a tsp of Himalayan or sea salt is between two and three grams. For reference, the amount of salt (by weight) should be 8-12% of the liquid. One tbsp of water is 15 grams, it calls for 4-6 tablespoons, so you would add at least 5 grams, and at most 11 grams of salt, depending on the water.
I watched a lot of videos and shorts on how to make emapnada dough and decided on this recipe. I loved it. It was easy flaky, and delicious. It's a must try. Thank you
Thank you so much the dough was so yuumy and flaky and worked wonderfully with plant base butter it was amazing my family really enjoyed it
Thanks for sharing your recipe,Will follow your you procedure step by step 😊
This is the best recipe and most easy to to follow!! I feel like I am a pro empanada maker now. 😊 thanks
Thank you ginawa ko yong empanada mo ok yong dough ito nag luto ako sa airfry ko at pag ok puwede Kong add sa Tita Neng's kakanin atbp na businesses ko.😊
I make tortillas dough. Cook hamburgers meat.garlic powder.pinch salt.1 can tomatoe suace. Let cool down.Add cheese. Roll out your.tortilla dough balls..And then deep fry. I make it like that at the restaurant.Where I use to work there.But they closed down a long time ago.
What Temperature do you bake the empanadad and for how long 😊
Thanks. You make it simple to understand.
Hey!!! AWESOME video! Cant wait to try this! Can u add herbs for flavor??
Theoretically, in the culinary world you can do whatever you want. So i would say yes, and to try it out yourself.
Yes I made 2 batches one plan one with 1 tablespoon parsley and 1/2 tablespoon oregano :)
This recipe is the bomb !!!!
Me gusta ver a los estadounidenses querer preparar esta sencilla receta de mi tierra ARGENTINA
Thank you, very nice and, delicious 😋 😊🙏❤
Ang sarap po
Please can you advise me if I can make them ahead a day before?
You can freeze these after you add all the stuff to the inside
Liked this very much. But do you prefer to bake or fry these? I'd like mine to be flaky.
Bake. I don't think frying will be very flaky
@@PaulPaid My mom used to make these (Puerto Rican style) with larger empanadas, but always fried them. I do the same but this is more healthy, imo. Thanks.
What the baking time? And baking temp?
Thank you for sharing ❤
Thanks been looking all over for a recipe that’s easy 💞💞👍👍I’m trying this for dinner 🙏🙏
❤❤❤❤❤ Awesome Idol❤
hi po sir ilang araw po ang itatagal empanda gagawin ko po negosyo
Thank you so much for the recipe. This is so perfect, flaky and yummy, very easy to make. God bless 😍
Looks great. Not having the egg yoke not important??? 😊
Didn't see egg yolk mentioned in this recipe, but it's not necessary. Usually the yolk is brushed on half way through baking. It makes the outer layer a good bit flakier so it "cracks" and crumbles when you cut it, and adds a bit of color.
Won't change the flavor in a noticeable way, just the texture
In Malaysia, we call it karipap. Different type of filling
Hi! I want to make the dough and store the discs for later use. Do you know where can I get something to separate them so they wont stick together when stacked and stored away? Like a plastic film sheets to put in between or something?
Thank you!
If you haven't found an answer yet, use parchment paper, then wrap the stack of discs in plastic wrap and put in a zip loc type freezer bag. Should be good for up to a year.
Instead of using a cookie cutter, you can also use a plastic lid from a tub of cottage cheese, sour cream, or some other similary sized container. Then you can use the lids to keep them separate.
Put the discs into the lids and stack them on top of eachother inside a freezer bag.
This works well for hamburger patties, too.
In complete didn’t say if this is for fried or bake and what is oven temperature
What is the baking temperature???😂
I just did some today pre heat 400 and baked 25 mins
Chill as rest in the counter or place it in the fridge to chill?
Fridge to chill
Fridge, because you don't want the butter to melt
Please post oven temperature?
Ok lng pla khit walang yeast
❤
I baked at 350 at 20 minutes
Unsalted butter right?
It's always best to use unsalted butter in any recipe and add salt yourself, but using salted butter is fine.
No need to adjust the amount of salt in the recipe if you do. A stick of salted butter has about 2.5g, or 1/4 tsp of salt per stick, but it varies by brand. You won't taste the difference at all.
That being said, salt should ALWAYS be measured by weight (grams), not by volume (teaspoons, etc.) since different types of salt have very different volumes.
For example, one tsp of "normal" fine ground table salt is about 6 grams, but one tsp of kosher salt is about 0.7 grams, while a tsp of Himalayan or sea salt is between two and three grams.
For reference, the amount of salt (by weight) should be 8-12% of the liquid.
One tbsp of water is 15 grams, it calls for 4-6 tablespoons, so you would add at least 5 grams, and at most 11 grams of salt, depending on the water.
Ok lng po ba ang third class na flour
These are meant to be deep-fried not baked
Sat something
Dankwel
so am i supposed to guess the oven temperature and how long to bake them? terrible video. earned it a dislike>
The video is all about making the dough only, not the entire empanada making.