How to Make Empanadas | So Delicious and Easy!
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- Опубликовано: 28 сен 2024
- You won’t be able to have just one of these delightful Empanadas. Perfectly spiced beef and vegetables wrapped up in a flakey, golden crust, these beef empanadas come together easily in the oven. Bursting with flavor, these baked empanadas are perfect as an appetizer, dinner, or a mid-day snack!
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Missing my mom after watching you talking to your mom...continue to savor the moment with her 💛
God bless 🙏
We have Cornish pasties in UK, very similar recipe and shape but maybe a bit bigger. Ideal lunch packed in an edible casing for farm workers out all day on the land. Some of the earlier ones were savoury at one end and sweet ( apple , fruit etc) at the other . Love these .
Miners from Cornwall brought them to Mexico in the 1800s. We call them “pastes” here
I was skeptical of the peas, celery, and carrots but it tasted really good and my family loved it, the seasoning really comes through. Great recipe to have with some ancho chili sauce.
Try some green olives stuffed with pimientos from Goya, instead of peas, (don't put too much) your meat will taste better.
Hi John, I wanted to thank you, FINALLY the perfect dough for empanadas, LOVE IT so easy to work with and I live in the great one and only Southwest 4 corners area. I put a little southwestern charm in mine our secret ingredient green chili from Hatch, NM sets it off like WOW is that good. Whole family in love with this idea and it all started with your wonderful recipe. So I thank you John and I absolutely love your channel. You made our lives alot more delicious. ❤️🪔👼 God Bless
I've never tried this type of empanada 🥟 but it looks delicious! In Colombia, we make the dough with cornmeal similar to an arepa and it's very thin to get as crispy as possible when deep fried. Fillings vary but my favorite is just sofrito (sautéed onion and tomato) with potatoes. Serve with a spicy dipping sauce similar to salsa. Thank you for sharing such wonderful recipes! ❤
Hello
"I usually use a fork but I want them to be cute for you" 😊 ahhhh that energy ... this is what keeps me hooked on your videos! You are so adorable
Facts
I bought the dough already made. I couldn't take too much time making these since I'm in the middle of exams. Thank you John for the recipe they were good! Greetings from the eternal city of Rome.
Hi John---great video! For a secret on the amazingly perfect roll on the dough to seal the empanadas, lay it on the table or mat where you are working, and use both hands to roll the crust, as opposed to holding it in your hand. You Can Do It!!!
I love your relationship with your mother. so nice of both of you
You are my favorite! Quick tip on the onion. For no tears keep a small bowl of water near the onion you're cutting & the onion will go to that moisture spot instead of those awesome eye's of yours. Much love to you and the family.
I've never heard of that tip before!?
Definitely trying it out next time I'm cutting onions.
Thanks! ;)
@@kuroneko3896 it totally work's. Thank you for commenting. Giada De Laurentiis takes credit for this. I learned it from her. Have a blessed weekend ahead my friend.
Hi John: Really enjoy following many of your video recipes through the years. Such a pleasure to experience your energy and enthusiasm in your demonstrations. Thank U for being an inspiration to try new recipes.
I'm definitely buying your cookbook asap, and shall await it eagerly! Everything I've ever made with your recipes has been incredible, thank you for doing what you do 💕
Am Peruth from Uganda I like to watch you things and I am doing them thank you so so much
We were raised vegetarian and my mom would make empanadas with cooked onions, corn, mozzarella and ricotta! She uses an egg as a binder so all the filling stays together. They are delicious! My mom rolls the edges but she leaves them on the counter to do the roll. She is way better at it than I am, so don’t feel bad 😂
That sounds good! Half my family is vegetarian, the other is omnivorous, so I always have to have alternatives.
I was thinking about using different closing methods to mark which fillings were which.
For those who are vegetarian, i really recommend Humita empanadas, which are filled with spiced corn, or Pumpkin Empanadas; they are amazing 🙌🏻
I've had many Spanish and Latin friends. One of them is a Columbian vegetarian. Once she and her husband had an "empanada party." (He is not vegetarian.) We all made empanadas together with the fillings they had made in advance. The fillings were a traditional meaty one, and a creamy spinach one. That last one is what I used for myself, and was delicious! That was many years ago, so sadly I don't really remember what else was in it. 😂😁
I am from South America and this is a very very good recipe, I will try it with a food processor next time. In Chile and Argentina some recipes add olives, raisins and hard boiled eggs…and a glass of wine to enjoy it! Wonderful to have landed in your channel thank you!
I have leftover filling for a chicken pot pie I had made. So I came here to see at what temp for how long to bake. Thought I'd also use the leftover dough from the pie to make an Empanada since I have never made them before. Thank you, John. You're my go-to guy!
I literally did the mashed potatoes recipe from this man and my man loved it. Very simple too. I will continue to use ur recipes.
Hi John, Im from Mendoza, Argentina. Here empanadas are onions, minced Meat and spices. And each province has its own particular recipe. If you want , I can send you our tradicional mendocinian recipe of empanadas. Love your recipes
Gabriela Lazic, any chance you could post that recipe in the comments or send to me? That sounds heavenly!
Yes yes yes Empanadas recipes from everywhere and variations would be incredible. Thank you!!
Yup in my province with use hand cut meat instead of ground beef. My mom used to do it both ways with ground beef and hand cut meat like stew meat but smaller. I like the tuna ones that my grandma used to make for cuaresma (grew up catholic) and the spinach ones. But I moved way up north of the US now and it's hard to find discos and my masa never comes up right. So I gave up in eating empanadas.
In general Argentinian Empanada dough is more elastic less flaky, (unless is a type of puff pastry for tuna empanadas) never thick like pie dough , we use warm water and beef tallow or lard never suet , in the filling there is a great variety, but usually no garlic .
Hello Omar Dominican from Nyc , currently in LA . Just reading your message made me even hungrier . Can you list the ingredients please . Gracias un abrazo muy fuerte desde Los Angeles ....
Hola!!
I am from Spain, you are doing in excellent job with the empanadas.
I'm hooked on your recipes.
Thank you very much.
My mom makes amazing empanadas. She makes the pastry crust with lard, and I think it makes a difference. Same with all of her hand pies. You can also make these in an air fryer and they are super good!
I have lard. I wish I had seen your comment before making. Mine are in the oven now. I will try the lard next time. I make my own lard. :)
John you did great sealing the empanadas, I like the traditional fold but like the design the forks makes too!
Made these last night with some Mexican corn salad and rice. So good!🥰
Empanitas as a desert, my Great Aunt made the best. You start with refried beans but sweeten and add cinnamon and a little allspice. They are little desert pies. I wish I could ask her for her recipe and her Chile Rellenos as well. If you ever come out with the desert ones I'd love it!
In the UK we have a dish called a Cornish pasty which is kind of similar but which uses raw beef, namely skirt steak. I have never tried to make them but I have eaten them and they are delicious, they have a very traditional recipe including potato , turnip ,onion and steak and pastry similar to the empanada , how do you feel about cooking it with raw chopped steak?
That was the first thing that popped in my head. Now I want one of my aunt's Cornish pasties
I had one today! I live in Cornwall. Love pasties! ❤️
I'm in the UK too. I make Cornish pasties and they are similar to these. I've got a set of pasty makers. Just cut a pastry circle out, pop it on top of whichever size you're using, put the filling in the middle and close the two halves. Really quick and easy. I bought them years ago - they were really cheap but so useful. The large one makes a good sized pasty and the little one is great for buffet sized pasties. The middle sized one is great for making apple turnovers or fruit pasties.
I make both, Pasties which are popular in Michigan upper peninsula which I use already made pie crusts, low percentage fat ground beef (Not pre cooked), potatoes, a few carrots chopped up for some color, onions, salt and pepper. For the Empanadas, I use pre made Pie crusts, low fat ground beef in a fry pan, add chili powder, 2 cans of Ro*Tel Mild Diced tomatoes & Green Chilies drained well, medium onion, Green olive sliced, salt, and some Monterey cheese. Both are delicious!
Channel of cake welcome 🌹🌹🌹
The simplicity of the recipe looks so appealing ! Changing up the filling looks like an easy thing for endless variety too.😃👍
Incredible cooking tutorial! The step-by-step guidance made even complex dishes seem approachable. Thanks for the delicious ideas!
Yum, John! Empanadas are delicious. Especially beef and chicken! Empanadas go great with meals, and make great snacks. I want one right now! 😋 😋
I'm not going to lie, I'm lazy as hell. I followed his directions exactly for the filling but then just rolled the filling up in a tortilla. Tasted great to me.
Thank you, John. I made my own filling but used your dough recipe and they turned out perfectly! Appreciate your videos!
Gonna make this using garden veggies, home grown garlic, onion, potatoes and carrots. Thank you again.
These look soooo good!! I've never had an Empanada. I will definitely try these! Thank you ❤️
Try an authentic recipe because this is not whar a real empanadas would eben taste like.
All your recipes are great ! You make my day best cook ever !!!
Been trynna find a good recipe for this, it Looks so good, will definitely be trying this!
Love your videos. My husband is Cuban born and introduced me to the Empanada. They make a meat filling called Picadillo. They use a pre made dough from the Mercado Latina that are already in disks. After watching your video I think I am brave enough to give making my own Empanada dough a try, and as a change up I will try your meat filling. Keep up the good work.
I know you can make ANYTHING… and these look absolutely delicious!! You have a good taste and eye for ingredients and measurements as do I. :). I wanted to request your take on empanadas de calabaza and also posole and/or menudo recipes. I know they are delicious. Thank you! 🥹🫶🏽
You should try making the pumpkin empanadas those are my favorite !
Mmmm those are my favorite, I'm Mexican,and my mom's pumpkin empanadas recipe is the best.
Basically it's a Morrocan Sambusa , a briouat. Especially, the filling with your mum's favourite hits the bull's eye of Morrocan food. Morrocans enjoy using that mixture in their cooking. In Europe, we also call this Spanish food. I think because of the different geography, different names but the same food.
Very similar to a Cornish Pasty here in the UK xx
Your mom sounds ADORABLE! 😊😊
OMG your videos always make me hungry! I need an empanada right now! So delicious!
Thanks for another amazing recipe
Ok, going to make this my husband is Spanish, and loves his family's dishes like this how yummy...
Thats an interesting filling. In my country we make them filled with beef, onion, seasoning, black olives and an egg (and well, theres a discussion if it should have raisins too) We call it "pino".
That, or we make them filled with cheese and deep fried. I may try these for some variety. Thanks john!
I am a Virgo (Sep. 5th) as well. This is a very good recipe. Cinnamon and dark chocolate are used in many spanish dishes. My chilli calls for dark chocolate 🍫. It rounds out the flavor and makes the "heat," sneaks up on you
This is an Aztec recipe. Chocolate 🍫 was like a currency for them. I have a few recipes in that cookbook that features unlikely combinations and use for chocolate in cooking... I put a few pieces in my "Carribean" black bean soup 🍲 .
Hi john, i love your empanada recipe.
Thanks for sharing your recipe.
I will cook because i love eating empanadas.
I am from the Philippines. Dumaguete City❤❤❤😊
❤😊😊
Looks delightful, John! I like the fancy fold, but when I make them, I settle for the fork method:) I also make pastelitos, which is basically the same thing except the dough is made from corn flour and I don't bake them, I fry them...so yum too!!
watching from Bacolod Cuty, Negros Occidental, Philippines. I will follow your recipe to make it delicious
This gonna be the entries for my Christmas Eve dinner.
I love empanadas and i will absolutely try your recipe John. Love from Northern Ireland x
I like the design you made with your fingers. ❤❤❤
In the Philippines, either we bake or fry the empanada or we use either butter or oil in making our dough with sugar. Where I grew up, we have two versions : ground pork,potatoes,sweet potatoes,carrots,and raisins with a little sugar, add a quarter of hard boiled egg or half of boiled quail egg when putting in the filling and then fry.The other version is using yukon gold potatoes, ground beef, raisins, and green peas then fried. Me and my sisters prefer the first version and in the far north,we like to eat it with spiced vinegar. When I make the fold ,(I learned this from my uncle when I was a kid), after putting in the filling,I use fork to close it, then use my index fingers to fold from right to left. My left index finger secures the edge while the right index finger folds. With every fold, I use my right index fingernail to add an additional seal. It’s more work maybe but we want to make sure it won’t open up as we fry the empanadas and it will also look like a cute piece of art😁. I enjoy watching your videos because it’s so natural.
I love your spirit and your sweet vibes.
I love your food creations. ❤
I love everything that you share with us. I feel like a pro 😎 😃 Thank you
You are killing me with your great recipes and you make it seem so simple. Making the Empanadas for sure. P.S., I just now ordered your cook book. What was I waiting for!
The fold looks really pretty.
Wish I was your "Taste Tester"!!! I love Empanadas...
Made these today. Very tasty! My daughter ate hers with some HP sauce. Wow! I hope the English or the Spaniards don’t have a stroke! 😊
The first time and actually the only time I have had an empanadas was when I made breakfast ones. They were delicious and a big hit. 😋. Will give your recipe a try.
Empanadas are not a breakfast meal. Never in a million years.
@@veritorossi I'm originally from Mendoza, Argentina, and live on a Caribbean island. I sell Argentinian empanadas to a restaurant. There's a big Latin community here and most Latinos eat empanadas for breakfast. I know that in Argentina empanadas are not a breakfast food, but for the majority of Latinos, empanadas are an everyday breakfast item.
Hello
@@fernanda1939 Hello
The way you prepared it , that's how I learned to make it without the cinnamon ( Philippines ) .In the Philippines every province makes their own empenadas. Leftover I used it to make an egg OME . Puerto Ricans used cheese as fillings.
I love your recipes! Great videos! I love your energy! My kids love your recipes and they are peaky eaters. If, they approve then that means its delicious. Looking forward to more videos! You have a beautiful family! Happy Holidays!
picky eaters?
I’d substitute hot pepper flakes for the cinnamon; I don’t care too much for the flavor. I’m Mexican and so I love spicy dishes. I’m going to make these. Thanks so much!
Youre videos are so pleasant...and helpful. Thank you
I made similar to same recipe but a little sweet savory n spicy twist by adding mixed jalapenos , a little white shredded cheese and after friend I dusted brown sugar. On outside.thank you they look amazing.will make this week there pretty addicting
I love these empanadas plus your making your own empanada dough I got to buy your book ,I have never tried them with potatoes carrots and celery but I will now ,we make them with just the meat with Puerto Rican sofrito omg I could eat these every day , your kitchen must smell amazing 🥹👋🏼👋🏼👋🏼 oh I use a fork to seal mine.
I used to live close to a Columbian Restaurant in RI, They had the best Empanadas I've ever had, I still haven't found any where that's made them like that restaurant. They didn't use pastry dough, they used some kind of corn batter, kinda like a corn muffin but not, they are beyond delicious! I haven't even been able to find a recipe for them.
The call to mom got my like. The recipe got me subbed.
I must admit your knife work is very impressive 👏🏾👏🏾👏🏾👏🏾
I'm looking forward to making these empanadas. In Santa Ana we have a shop that makes Saltenas that I love, love, love, so I'll be adding some boiled egg, raisins, and gravy. The variety of ingredients is limitless I suppose but I need to make your first. Thanks.
🌸 I find fork method has crispier edge that I love 💕❤️
Whereas the fold edge it just too thick for me, it doesn’t have that yummy texture and crisp edge that I love
Hi, new subscriber from Albuquerque, New Mexico 👋🏾 OMG I’m addicted to your videos🙏🏽❤️🙏🏽 I loved the way you said Empāńadás ✅ 💯
also in the Philippines, we love Empanada
Wow!! These empanadas that you have prepared are very delicious, they are my favorites because they have vegetables. Thank you and my cooking channel congratulates you and wishes you success.
Congratulations on your cookbook!
Thanks for the metric measurements!
My first empanadas turned out so delicious. 😋😋
The fold is so pretty but I don't know if I can do it; I'll try. Thanks for the recipe! That's so cute you call your Mom.
I love empanadas I’m Puerto rican so we call it empanadillas and we shut them with the fork
Are these not Cornish Pasties?
They are similar! But there are a few differences :)
Love your recipes!
I made this empanadas with 5c. Flour, 1cup water,1 1/2 eggs, 2 bars of butter, 1 teaspoon salt. And the dough came out perfect just as you described. All my friends and family were impressed and asking for the recipe. They were also admiring how pretty they looked.
Hello . All your recipes are delicious. Thanks 🙏
I'm making these tonight and last night I made your apple turnovers and they were delicious. Thank you!!
In Malaysia (and I think other parts of SE Asia) we have curry puffs, which are just like empanadas with curry, potato, carrot, peas, and ground beef filling. I usually fold and pinch mine curry puffs closed.
I thought you did a great job with the edge folding. I've always used a fork, but now I'm going to up my game! Your videos are not just wonderfully entertaining, the recipes are both delicious and foolproof.
Thank for you lovely video for empanada. i brown garlic, then minced onions in addition, besides those lovely ingredients, I am adding raisins.
As far as the sealing, if it's for a family dinner the fork method is definitely the way to go; quick, easy and a classic look. If preparing for 'covered dish' type event, it pays to use the fold-and-crimp method. Everyone will be impressed.
As for the filling, I always leave a few doughs left over to make desert empanadas. This is also great filled with your favorite pie filling and sprinkled with powdered sugar. Delicious!!!
The knife placement on your head was everything ❤❤❤❤
That filling will make a great cottage pie.
Very nice delicious good for Ramadan
Thanks 😊
Hey. There are a lot of comments here so im not sure if anybody shared about finishing the edges. I don't hold my empanadas. I fill them when they're on a cutting board, fold the dough and seal the edges with my fingertips like you would with a fork and then do the cute twisty thing, tucking the last twist of dough to the back. Yours look great though! :)
Ich habe nach diesem Rezept gesucht ; vielen Dank für alles
👌👌👍🏻👍🏻
I love you John and I loved the knife to the head. Such a Virgo!
Hello
I did a trial run of this with store bought puff pastry because it's easy and since it's oil and not butter, you can separate out the flavors really really clearly. The texture was off but that's fine, I was assessing the filling more than the pastry. Also commercial empanadas are partially deep fried. I know what the pastry should taste like. Definitely make the dough from scratch. Not hard, but a good dough could mask a less than good filling.
I would make the fillings the day before and let them stew in whatever juices. When making the empanadas, bring everything up to lowest oven temp in the oven while making the dough. There is no substitute for butter. Then I'd roll out the dough some and then fridge for 30 mins. Then I'd roll it out to expected dimensions (trial and error or measurement makes perfect) and then back in the fridge on the pastry sheet. Then I'd cut the circles for filling, reserve any excess dough which goes back in the fridge. Brush their borders and fill all the empanadas at once, seal them all at once and on to the sheet all at once. Handling them for any period of time quickly turns sticky and messy as it melts. Tried it the hard way, one at a time and it was fine, but hardly ideal. Really gotta do it in batches which is fine because empanadas trap in steam and keep hot for a surprisingly long time.
my favourite empanada is probably tuna (empanada gallega) but i recently had a sobrassada, honey and goat's cheese empanada that was Incredible omg
Hi John. I’m Gary and I’m a Virgo too. I so get you!
its really John , you are amazing.
No description recipe. I gotta make these. Delicious looking
Thanls John, i will try your recipe❤
Damn near every culture on the planet makes some kind of Version of this and I'm glad!
Those look amazing. You can watch some dumpling tutorials for the "repulgue" (the... Thing you do to close the empanadas... I don't know how to say it in english). Dumpling sealing is very similar except for some sealing that is specifically for tiny ones, but you can find some advice in dumpling sealing tutorials.
Here where I live, different fillings have different sealings so you can tell apart empanadas when you buy them, or simply know the flavor when you put them out the oven lol
I would add raisins ! They make it so yummy!
Hi John I made your empanadas texture and taste is great. I left it in the oven a little longer that 35 minutes. The next day it's hard until you warm it up. Did I did something wrong?
Thank you
Wondering if the pre-made pie crusts (which are delicious) would be an option for the dough for empanadas? Love these videos and love John’s cute personality. Aww