Empanadas | Basics with Babish
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- Опубликовано: 11 авг 2022
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For people who can't eat fried foods, these can be cooked in the oven too. You preheat the oven between 375°F and 400°F (190°C - 205°C) for 15 mins, then you put the empanadas 20 or 25 minutes. When the crust is starting to look gold and firm, then it's done.
my method of choice, makes them a bit healthier
You're a life saver!
Btw you can also add some egg wash on top
@SupahKent Games thats a new one, although shouldve realized its a possibility 🤔
This is absolutely an earnest question - who might not be able to eat fried food, but still be able to eat the same food cooked in an oven?
As a Paraguayan, this look amazing. If you ever try making them at home, you should definitely try Pastel Mandi'o or Empanada de Mandioca, a Paraguayan dish that is basically a meat filled empanada but with a dough made out of cassava.
I neeed to try that
That sounds delicious🤤
paraguay no existe
Sounds delicious!
Un paraguayo, pidan un deseo
A little tip: Make sure your filling isn't too moist. It doesn't play well with the dough or the sealing of the empanadas
Im chilean and those are pretty similar. like!
In chile we add olives and sometimes raisins to the filling (we called it "pino"). Also, is most common to make those "pino" empanadas in the oven, while cheese empanadas are deep fried, but personally i think meat deep fried empanadas are great.
Cheers!
my personal favourite are the cheese/shrimp 1-2 combo, deep fried. But I def see where you're coming from.
Vade retro satanas! Get your olives and raisins out of my empanada!
si le pones pasas a la empanada de pino no tienes alma.
Chicken poached so nice you have to say it twice. 3:15
Hablas muy bien el Ingles!
as a Chilean i can confirm, Empanadas not only are very forgiving but also very variable in what you can fill them with.
Also as other people mentioned you can also bake empanadas & the beef-onion filling tends to taste better & be juicier if you leave it rest overnight and/or simmer it which i highly recommend
I first read this as a Chinese and I was very confused. Lol
Chilean pal over here. I know this is a non-specific empanadas recipe but if you want to try something a bit more local I would suggest making the dough with piping hot water to be able to make it super thin yet crispy. Another abuela advice would be to make the filling the day before and let it sit overnight so the flavour develops. Traditional chilean empanadas are made with (ground or finely chopped) beef, sofrito (onion, garlic, and spices), half or quarter of a hard boiled egg (although not mixed with the meat), a black olive and one or two raisins.
This vidoe made me hungry already. Thankfully, independence day is around the corner. Cheers!
That sound tasty!
Chileans sure know how to eat well
Saludos de Chile
sin pasas >=(
I’d like to visit Chile someday
Greetings from Chile
I once went to santiago and tried empanadas with raisins, absolutely disgunsting.
greetings from la serena chile
For anyone else wondering, you can bake them and it will still be an enjoyable experience!
And its a little bit healthier 😂
Depending on what dough you use it can even be tastier. My fav ones are baked and use a super flaky dough.
In my opinion, they are far better baked. Fried tends to leave too much taste of oil in the filling.
i actually prefer them made in oven
Do you have a recommended baking temperature and time?
My grandma lived in Cuba for around 20 years and she made empanadas all the time. She made them with lamb instead of beef which for me made the whole dish. She also didn't fry them but baked them in the oven instead. Also in the filling she put diced green olives.
As Argentinian I must say it looks excelent
Also Argentine, would definitely eat this.
He didn't add raisins tho
They are too small for my taste but it's also understandable because I don't know anyone that makes their own dough for empanadas. We just buy the dough already cut in circles from the supermarket lol
@@SteviaSweetenedFlan Mijo con la inflacion esta hace falta ahorrar, vaya a aprender a hacer masa
@@pi198273 llego el tucumano
I vote for you to make Daffy's Powdered Sugar Breakfast from Looney Tunes episode, "The Stud, The Nerd, and The Average Joe"
YES
Vouch
sheeeee
Yasssss
Same
As an Ilocano (from the province of Ilocos Norte, Philippines), I find it that the empanada is far different in other countries, really.
We have our own local "orange-colored" empanada made and originated from the city of Batac. I don't wanna go too much into detail of the history of this native variant however I highly recommend people to research about it as it is definitely one of the foods that we pride on!
I'm surprised he hasn't done an episode based off the cartoon Chowder yet. He'd be able to get a ton of content out of that, wether it be creating real life equivalents or attempting the actual food from the show.
He has said in the past that he doesn't really like doing food that's too, too "fantastical"
Chowder is pretty much nothing but dishes that don't exist made from ingredients that don't exist.
You are so right. Babish can you please check out Chowder their crazy recipes?
I think the directions involve endlessly taking the moon.
Really enjoy the basics series. Thanks for continuing it
Cuban empanadillas with pineapple and cheese are one of the most ridiculously awesome things I've tasted in the last ten years or so
Sounds amazing
With what?
Oooh what kind of cheese?
@@SirEcuadorian with pineapples and cheese
@@DeletableMan Maybe Mozarella, a high fats one.
These remind me of my Argentinian abuelas she taught me. She just added green olives and sofrito too
The argentinian empanada is similar to the beef one he made, we just add red bell peppers to the sofrito, ground cumin and oregano, and the olives you mentioned. And if you are fancy you can add half glass of red wine to the filling.
In some places in Argentina we use boiled potato cubes in the filling as well.
Y no, hay muchos tipos de empanadas argentinas, una por cada provincia mas o menos, y todas son muy distintas
Like in my country we eat empandas but we use jam and cheese, beef, chicken
My maternal grandmother, an Italian immigrant, used to add raisins to the empanada filling, but no one from my father side from the family, who are from Catamarca province did that. To be fair, we have different preferences. Some of my relatives like to make Fatay ("Arabian style empanadas"), which are triangular in shape and are stuffed with raw meat with a pinch of lemon juice and green olive slices
There is no "Argentinian" Empanada, ours are regional, not national. Cordoba's empanadas are different from the ones up north, so on an so forth.
My spanish (Galicia) grandmother and my mother make delicious Empanada.
They are different though: There are not many smaller turnovers /dumplings but rather it's one big square one that fills the entire baking sheet, then goes into the oven.
Mmm the supert tasty "empanada gallega" I've only made it with fish filling (tuna)
It always throws me off guard when Babish keeps his takes from messing up the VO. It’s like a little reset in my brain to make sure I’m paying attention to the video. Don’t know if it’s intentional, but either way it adds a level of realness to Andrew and it makes me happy 😊
that glitch in the matrix made me rewind to make sure I wasn't about to get agents popping in to say "Hi".
The empanadas remember me of the Brazilian dish Pastel, that has similar dough and filling, but being commonly square and more thin, almost paper-like, and closed with a fork.
Yeah! Cant go wrong with guava paste and queso pasteles
@@stewart950 those semicircle shaped are usually oven ones, deep fried pastels are usually square
@@stewart950 So, the people saying Pastel is normally square are definitely over-emphasizing it. Fried Pastel comes pretty often in the semicircle format too (especially if you buy the dough from a supermarket), even if the standard for our Pastelarias is the rectangle. The oven version usually has a somewhat different, thicker dough (closer to the stardard for empanadas) and is almost always semicircular.
@@stewart950 They're two very different things, so if you ever try the baked one, don't be too surprised if you can't recognise the fried version in it.
Is it brought by the Portuguese? There's also a dish named pastel in Indonesia and it looked similiar to empanadas.
Scallions and queso fresco is amazing in empanadas. Dust with a little powdered sugar to complete this Ecuadorian treat.
I’ve honestly low key waited for this video for years. Empanadas are my lady jam.
I love that he included his mistake with the dough. It shows that even experienced cooks make mistakes and to not be discouraged
Coming from an English speaking family in Chile, we call them in-bread-nothings. Translated word for word it's en-pan-nadas.
Had crazies and cheese empanadas yet?
As a Dominican this looks amazing. And I love Empanadas. You should try making platanos with salami, which is a traditional Dominican breakfast.
It have him make mangu
🇩🇴🇩🇴🇩🇴 chicken or beef with some rice and cheese inside
Not normal but how my abuela and mom made em
You get props from Puerto Rico! Guava con queso blanco is a popular combo here! ¡Buen provecho! Gracias Babish!
🙌🇵🇷❤
The combo, yes the dough no. Pastelillos de Guava not Empanadillas
@@peoplesrepublicofliberland5606 this dough is basically pastelillo dough. Nothing like empanadillas
@@ItsGamingFancy it's most certainly not.
@@peoplesrepublicofliberland5606 well pastelillos and empanadillas are both turnovers but pastelillo dough is thin and crispy. Empanadillas are denser and breadier. But you're probably talking about what's specifically called pastelillos de guayaba which is basically just puff pastry with powdered sugar. But there's also pastelillos with guayaba and cheese, or just guayaba, with a dough like he makes here
Gracias por la inspiración, hoy se almuerzan empanadas
In Malaysia we call these "karipap" or "curry puff". The fillings are usually tchicken with potatoes curry, very common for breakfast
Love curry puffs. Very popular appetizers in Thai and other Southeast Asian restaurants.
My abuela made two empanadas: a savoy one filled with ground beef, chopped green olives, and raisins, and a sweet one filled with pumpkin puree.
Yes, I said raisins and olives - they gave it a sweet and salty balance that works really well
I loved eating Empanadas when i was in Argentina.
They were soo cheap and tasty. Spanish/Latin food is always so expensive in Germany and also bad.
Everything is cheap for tourists when a single dollar equals 300 pesos 😂. Get me out of here I'm begging the lord above
Depends where in Germany you are
@@ketchupunicorn1750 Saquenme de Latinoamerica!!
I can say the same about Bratwurst and Pretzels they cost like 10$ and are at most decent
These look delicious and remind me of Cornish Pasties from Cornwall (UK). The ultimate lunch food!
Cornish culture actually has alot of influence in parts of Mexico like Hidalgo. We actually have our version of pastes but have Mexican fillings!
Perfect timing currently eating Pastelitos as we call em in DR. The ones I just made have Dominican Salami and Queso Blanco fried of course.
My Mexican mother-in-law makes her dough with a mix of masa and smashed cooked potatoes. (About a 2:1 ratio.) The shell is thicker than the wheat one but still has a nice, crunchy exterior. She fills hers with a mix of seasoned shrimp and serves it with lime.
I used to work in an empanada restaurant, seeing Babish prepare them in a similar fashion as I once did brings a huge smile to my face.
My favorite empanada is definitely the guava and cheese one it’s the perfect snack or dessert. It works so well!
My mother cooks small ones that is filled with homemade pineapple jam. Really delicious snack or dessert.
Our empanadas are made with corn dough and are filled with Mash potatoes, powdered Beef, onions and tomatoes. Awesome video!
I grew up on the Brazilian variety of these called a pastel. From what I can tell the only way they were different from these here is that they were quite a bit larger. Delicious!
Please make any dish that was seen in Xenoblade Chronicles 3
Waheed Abdulla, Silver Slasher, Corviknight Pokemon, Nebraska Storm, and Sassy Cat are all the same person on multiple accounts that literally have recipes ready in advance to upload and like their own comments on specifically videos staring babish and only babish.
As an argentinian i must say you nailed the empanadas process and look exactly the same as the ones we make around here
I like to browse the commonts when Babish does something with roots in the many Spanish speaking countries as I love seeing the other fillings people suggest or the ones their grandmothers make/made!
Always appreciate seeing the mistakes and learnings! Can help give inight and context for when things don't quite go right at home a well.
As a Malaysian, this reminds me of karipap (curry puffs)
It's epok epok!! 😋
Dominican chiming in, these look great! Though my grandma makes them with premade pastry discs, and they come out just as lovely as this!
I really appreciate these themed sponsors! They aptly add to the video, rather than detract. Great stuff!
It makes me smile to see so many fellow south americans in the comments. As a Brazilian myself, these are in every neighborhood bar, but who knows, maybe I'll try making my own some day
As chilean, with fried pino (the meat with onion mixture) empanadas it's best to slice a piece of beef into fine cubes rather than ground it. It might be more work but it's usually cheaper and the result can be much juicier and tastier depending on your choice of beef. Also normally there's a whole black olive added and optionally a sweet raisin. Also also, for fried empanadas some famous fillings are:
- melting mild flavor cheese
- that cheese but also with:
+ ham, cubed or square sliced
+ chicken pino (sliced with sauteed onion and spices)
+ shrimp, precooking them depending on desired juiciness
+ pink clams (not for everyone)
+ cubed dehydrated tomato, ham and oregano (called Napolitana)
+ sliced dark olives
- dark chicken meat and smokey chilli paste
- champignon mushroom pino
Meat (and egg) empanadas are a classic, optional with raisins. Personally like mine cooked in the oven 🙌
always with raisins it ain't optional, the raisins add the sweetness that cuts the salty savory flavor of the filling without any sauce, perfect on the go
@@traphimawari7760 olives and raisins 10/10
RAISINS?? Las pasas de uva son un pecado.
@@newto2794 en empanadas o en general?
@@traphimawari7760 Si le pones pasas a las empanadas te deporto
Brazilian here, you nailed it! I was going to comment that you could seal it using a fork but looks like you already knew that. Also, the filling was spot on!
In Colombia we call the guava paste "bocadillo" and we also pair it with cheese. Is a delicious snack by it self, but when you put it into an empanada, It's from another world.
You should try making colombian empanadas (which uses a corn based dough) and the traditional hot sauce we eat with them.
The frying and the beef and egg filling reminds me of Russian pirozhki. Delicious!
Your videos are so well done. Perfectly edited and produced.
Funny how you commented “perfectly edited” on this video, since there was an editing mistake in the voice over (the double take on poaching the chicken).
Usually it is perfectly edited tho.
@@Whiskypapa stop it!
@@lrreid No I shant.
Jamaican here, patties typically get lumped in with empanadas and are also very common in New York. The crust is different and a lot more flakey and can literally be pulled apart layer by layer. This looks hella delicious as well.
Brazilian here, i just wanna share how i think its interesting how much our latin-american couisine is linked cus' this really looks a lot similar to pastel here in Brasil.
Love to see it!
I love how this entire video is just Babish messing up his recipe, forgetting things, and giving vague instructions.
Love to see you using my style
In Argentina, we make a lot of empanadas, in oven are the best
Excellent recipe ideas! Thank you for sharing and highlighting the chile liqueurs. Will definitely need to add to the bar cart. Do you have a fav tequila? Recently introduced to 1800 👍
My favorite snack
Yuca's empanadas are the best
Always loved getting empanadas! Thanks for this
1:56 "they look like yellow shiney alien eggs"
And just like that I have an idea for my alien chestburster costume this Halloween
One Request: Candy Coated Hotdogs from Flapjack
Please make Red Velvet Cupcakes with Ube Frosting from Amphibia
Waheed Abdulla, Silver Slasher, Corviknight Pokemon, Nebraska Storm, and Sassy Cat are all the same person on multiple accounts that literally have recipes ready in advance to upload and like their own comments on specifically videos staring babish and only babish.
the basics with babish intro is the most nostalgic and iconic thing on youtube
I've been wanting to make empanadas for some time now thanks!
as chilean, i can say don't need to fry everything, try some puff pastry with cheese and shrimp empanadas in the oven. anyways is nice to see something from latinamerica. warm regards.
As an Argentinian I must say, Das Essen sieht wunderbar aus!
🧐🧐🧐 hmmm
cool
"and already that boy aint right" thank you i needed that bc this flower needs a window seat, i am wilting🥀
It's always interesting to see how one dish varies wildly with country and region. Those are not my mother-in-law's empanadas - but we both agreed they looked very tasty! The favorites in our house are empanadas de calabaza or empanadas de leche.
Being from Argentina I must say, these look legit! You filling looks like everything I know, although I don't add egg to my meat empanadas and I prefer using a little bit of spring onion in there too for flavor, the more onion the juicier the empanada heheh. Of course I don't know anyone who puts salsa on their empanadas but, why not? lol
Hacer una salsa para el relleno de las empanadas es cosa centroamericana, especialmente mexicana, por eso se le hace familiar a Andrew en nueva york
En el norte se sirven con una salsa que se llama llajua
Great to see you again in a south American recipe video, feels like it's been a while. Although I must admit, I'm reeeaaalllly enjoying anime with Alvin.
I hope the whole team is doing well.
Keep up the fantastic work
i really like your videos cuz you always show your mistakes and how you correctted them
In Indonesia we called it "Pastel" and it had various filling of it, but most common usually using Chicken or Boiled Eggs. Chinese version using Pork or Lard to add more flavor, Arabian type like Samosa, Indian type using curry etc. In my place, each cost about 30-40 cents(4500 to 6000 rupiah) per each with palm-hand size. i usually eat that when I dont have time to lunch and it was fast, easy and convenient.
As an Argentine I'd say those empanadas are alright, we make them with more ingredients to make them extra tasty, but I thoroughly enjoyed watching you struggle to close them with the classic crimp 😂
You need my tia's ecuadorian empanadas recipe. It was passed down by word of mouth for generations and its my childhood. I'll send it if you want :)
Imma save this video, just because it brings back such fond memories of high school for me.
I love going for pumpkin filling or pineapple ❤️❤️❤️ thanks for the refresher I'm totally going to make some
These empanadas have my Argentinian seal of approval ! Personally I am vegetarian so I use lentils to make the beef ones and chickpeas to make the chicken ones! They are excellent :D
Specially with green olives
You remembered me the times that my mom used to do empanadas of meat and also Chicken, now I live alone and would love to replicate your recipe and also hers ✨
My mother usually makes empanadas with beef taco seasoning boiled eggs raisins olives and onions are in there too except are usually get ones without the boiled egg since I’m allergic
As a Colombian, that guayaba y queso empanada was exciting
Objective: stay fit.
Issue: Empanadillas 🤤🤤
I want to see you make The Ham-Egg-Edon from Green Eggs and Ham cartoon
Waheed Abdulla, Silver Slasher, Corviknight Pokemon, Nebraska Storm, and Sassy Cat are all the same person on multiple accounts that literally have recipes ready in advance to upload and like their own comments on specifically videos staring babish and only babish.
I’ve always wanted to try this
I've learned a lot from your videos, but probably the most important is not being afraid to experiment. Tonight's experiment was the one apple pie, because I wanted sweet and I only had one apple. Turns out a large ramekin the perfect size for one apple worth of pie filling. Baked in a toaster oven, this was recently quick, easy, and the tastiest thing to ever come out of that toaster oven. Cheers
I never seen any empanadas with beef & eggs, or guava & cheese, they usually have the meats by itself, or a meat & cheese combo (my go to 😋)
Beef, eggs, and raisins is the typical Argentinian/Uruguayan empanadas
Same here, I am half Mexican & Half Salvadorian, never seen a beef, and hard boiled empanada. Usually it’s meat & cheese, but never egg.
Dang, i don't know what to say, my mouth is watering! 😋
I just love this format man. The math just works!
Aguanten las empanadas loco!! Saludos de Argentina.
I tried to make them 3 days ago, Venezuelan style. Your recipe is nice as well.
Tried? Did you succeed?
@@riasico I doubt, you will need an especial corn flour
Finally something from my continent! Many countries make empanadas but in Chile they are considered _the_ most important traditional national food you eat during the most important festivities of the year. "Pino" empanadas are cooked in clay ovens, the dough has milk and the filling has meat in cubes (never grounded), olives and "sultanina" raisins as well as boiled eggs with romero and oregano as main spices, everything cooked with abundant red wine
Local seafood (scallop, abalone, crab, clams, shrimp) with cheese are very popular in the coast towns all year round as well.
Funny, I just made empanadas a few days ago and wanted to do some rn. Splendid timing
In Spain they’re normally bigger and flat, not in turnover style and baked but the chicken and pepper version is indeed popular, there’s also a pork version, and a tuna one.
As a South American I'm glad to see Babish finally covering this
He also did tamales 🫔
@@morningivy9006 Tamales are mexican p sure, he's probably Argentinian. ... maybe
@@lifdrazor Tamales are Mesoamerican.
Those are really small empanadas, more like pastelitos than empanadas to me. But maybe they're just small and expensive in NYC cuase it's NYC but no where in Spain or Latin America is gonna give you something so small and call it an empanada.
Yes we would, empanadas de queso are snack sized for us, also empanaditas de coctel
just a couple days ago i got some great empanadas and decided i was gonna make some, perfect timing
They look so delicious! They also remind me of samosas
What the heck is a sauté pin?
Where foodie angels go to dance
You must be new 🤣
Maybe you should try and make Baroness' Complicated Lunch mentioned in Cruella
For anybody considering trying to make Empanadas, make your filling a day prior to your dough. Add some Cilantro and/or Parsley. Add a little flour to the filling to have the juices from the meat form a sort of sauce.
Most important TIP: Don't cut your dough, instead stretch your dough out on the table, add fillings at your desired distance, and then fold the dough over itself - covering your fillings. Then, cut your filled empanadas with a circular cutter. This allows the cutting of several already filled empanadas saving you time.
I'm from Argentina and I have to say that you nailed how we traditionally eat empanadas. Try them with little drops of freshly squeezed lemon alongside boiled mandioca ^^
Deep fried mandioca is delicious too
Ignore the scammer who replied to this comment--anyway, I'll have to try that next time I have an empanada!
I think you should make the Ultimate Pizza from Jimmy Neutron episode, "Sleepless in Retroville"
Waheed Abdulla, Silver Slasher, Corviknight Pokemon, Nebraska Storm, and Sassy Cat are all the same person on multiple accounts that literally have recipes ready in advance to upload and like their own comments on specifically videos staring babish and only babish.