Empanadas | bean and chicken fillings
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- Опубликовано: 6 окт 2021
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**CRUST RECIPE, MAKES 12 EMPANADAS**
3 cups (360g) all-purpose flour
4 oz (113g) butter-flavored shortening (or butter, or lard)
2 teaspoons (10g) salt (plus more coarse salt for topping)
2 eggs (one for the dough, one for the egg wash)
1/3-1/2 cup (80-118 mL) white wine (or water)
Combine the flour and salt and cut in the fat until you get a breadcrumb-like consistency. Mix in one egg and enough wine (or water) to make it come together into a dough. Knead for a few minutes until it's somewhat elastic. Cover and refrigerate for at least a half hour before rolling.
Prepare an egg wash by beating an egg with enough water to get a paintable consistency. When the dough has rested, divide into 12 balls and roll them smooth. Roll each one out individually between two sheets of parchment or wax paper until it's like a thick tortilla.
Put a little filling in the center of each one (filling recipes below), gather the excess up around the filling and crimp the seam across the top of the empanada. If you're having trouble sealing the crust to itself, bush on some egg wash and use it as glue.
Put all the filled empanadas on a parchment-lined baking sheet, brush them all with egg wash and sprinkle a little coarse salt over top. Bake at 400ºF/200ºC until brown.
**CHICKEN FILLING FOR 12 EMPANADAS**
2 big chicken legs (or thighs)
1 14.5 oz (411g) can crushed or diced tomatoes
1 jalapeño
1 bunch green onions
2-3 garlic cloves
cheese (I used about 60g manchego)
oil
salt
spices (I used oregano, cumin, smoked paprika and a little cinnamon)
Heat a little oil in pot and get the chicken browning. Meanwhile slice the green onions, peel and chop the garlic, and dice the jalapeño. When the chicken is brown, put in the white slices of onion (reserve the greens), jalapeño and garlic and fry all that for a minute. Put in your spices and let them fry for a minute. Deglaze with the canned tomatoes. Put in a pinch of salt to start with, cover, reduce the heat and summer until the chicken is soft - about an hour.
Remove the chicken to a cutting board. While it cools, turn up the heat on the pot and reduce the sauce until very thick, stirring constantly. Pull the meat off the chicken, shred it a bit (but remember it'll shred more as you stir into the sauce) and maybe chop it a bit if you don't like long strings of shredded chicken.
Put the chicken in the pot along with the onion greens and some crumbled or shredded cheese. Stir, taste, add more salt if it needs it and possibly some water if it seems to dry - but I think dry fillings are better.
**BEAN FILLING FOR 12 EMPANADAS**
1 15.5 oz (439g) can kidney or black beans
1 shallot
1 red chile
1/2 lb (227g) tomatillos
2-3 garlic cloves
1 lime
1 bunch fresh cilantro
cheese (I used about 60g of cotija)
oil
salt
pepper
sugar
Peel and chop the shallot and garlic and chop the chili. Peel the tomatillos and chop them coarsely. Cook all that in some hot oil in a wide pan, stirring frequently until you have the consistency of a jam or chutney. Drain and rinse the beans and add them to the pan. Zest in the lime and squeeze in half the juice to start with. Put in the cilantro. Grind in a bunch of pepper, crumble or shred in some cheese, and put in a pinch of sugar to balance all the acidity. Mash up a few of the beans to help bing the mixture together, stir and taste. Add more salt if it needs it. 
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Can you please clarify if you meant that while the egg is traditional, enough cold water is also traditional? Not about you using the wine instead of water?
@@ZonalJump97 check the recipe in the description. The water replaces the wine, not the egg.
hey adam you should try pino empanadas from chile. no, it does not contain pines nor pineapples
Kind Tip: Keep the bowl from moving for more appropriate filming with a wet towel wrapped around the bowl
@@michaelgmclendon he said he forgot about it in a different comment, and said to substitute the egg with more water
We are used to the smooth transitions INTO the ad but this one also had the smooth transition out of the ad. He is evolving
you watched the ad?
@@breaketh6562 you don't ? I usually love his transitions into the ads so I don't mind watching them, especially since I'm not American so most of the companies that endorse Adam don't concern me
@@breaketh6562 I usually do, how Adam presents his ads makes them enjoyable for me, and sometimes I will consider buying them (but usually don’t, as I’m underage and don’t have a job lol)
Ngl I'm kinda shocked that there are actually people who watch ads in RUclips videos
I literally paid to not get ads and y’all here rejoicing in his smooth ad transitions smh 🤦🏽♂️
“I’ll add some *white wine* “
Adam we’ve talked about this
Honey, he's talking about the white wine again. What do we do? Oh my, I feel faint-
Here in Latin America we add white wine in the empanadas dough
So not halal mode
Now it’s just missing “twenty eggs, yes, twenty”
@@kerbalaerospacelabs3445 NO!
Everyone is so shocked by the egg in the crust they're forgetting that white wine has made a comeback and he got sponsored by couches
Adam lore
@@billm8453 if they don’t keep up with Adam lore that’s a red flag
"Twenty eggs. Yes, twenty!"
i was so shocked by him mixing the dough with a fork i didn't even register that
Sofa King cool!
"I'm a thigh man"
"My legs got some brown on them, I'll spread them" 🤣🤣🤣🤣 I'm loving this
You could hear him holding back laughter on that one
The man's just catering to the YTP crowd these days.
I like to think that that is why he used two legs
Don't talk to me! I am famous! Don't dislike my good good GOOD videos! Don't talk to me, dear de
hes feeding the ytps
A technique we use in Argentina to have a very juicy empanada, that's also manageable, is to saute the filling in lard or butter and wait for it to be cold before starting the filling process. That way you avoid leakage during preparation and cooking and also have a very juicy empanada while eating.
In Argentina a juicy filling is considered very desirable, having a dry one is equivalent to a war crime.
Chinese soup dumplings are made in a similar way - make the soup (a concentrated broth, really), chill it so it firms up into a jelly, and then wrap that jelly in the dumpling wrapper. By the time the dumplings are steamed, the soup will have melted and heated back up. It's a genius technique tbh!
Nada mejor que una buena empanada que te chorrea todas las manos
@@frankota2711 creo que es la primera vez que veo un comentario en español en el canal de Adam
@@olivia6632 Es hora de traer un poco de nuestro bello idioma a este canal (?
@@frankota2711 no se si era la intención, pero el doble sentido en el comentario me esta matando
White wine report:
White wine was used once at 1:24.
This has been your white wine report.
Thanq
Thanq
Thanq
Thanq
Thanq
"My crust is vegan although it doesn't have to be".... Immediately chucks an egg in it
Exactly what I was thinking lol. We all miss things sometimes I guess
Yeah wtf
just don't add the egg? idk
1:22
"ALSO traditional is enough cold water"
@@ZonalJump97 again he is referring to the white wine he adds. Because that's not traditional, in contrast to the water you would normally use.
"I'm just trying to get these closed. this one looks like a stegosaurus"
*I see this as an absolute win*
Suddenly kids all around the nation can't get enough of eating empenadas.
@@senpay3658 lmao these bots. How can an algo not filter these out, I mean come the fuck on
These bots are the equivalent of explicit mobile game ads
I love how hesitantly you said “sPreAd tHeM” when separating the chicken thighs😂
He knows his audience.
The YTP creators are coming for him.
There's a store with a stand out the front at the Central Market in my city that sells freshly cooked paella and empanadas and I think they fry their empanadas. They have a beautiful golden skin that's speckled with tiny bubbles and they're so crispy. They have a chorizo and mozzarella, a beef and potato and plain haloumi fillings. Oh and they make their own tomato dipping sauce. It's kind of between a puree and a chutney.
Truly stupendous this information is
Yep! If they are golden and with little bubbles, they are fried...usually in fat/lard or oil depending on how much you want to destroy your arteries lol
Yep, classic empanadas are fried in vegetable oil.
Mexican here. Those are another kind of empanadas, well the crust actually. It doesn't contain fat in the mix, or at least not as much as these because if it did, the crust would actually melt before getting cooked
in argentina the "traditional" way is to fry them in beef fat, most people use the "modern" way and use sunflower oil instead.
Hey Adam! I'm Argentinian, and although I found it funny when you added the white wine at first, I remembered that in some provinces or counties (like San Juan), the actual recipe of the dough REQUIRES white wine. I've tried them, and they were absolutely delicious. Great video, as always!
We don't have counties, ¿qué flasheás?
@@Gabifuertes por eso dijo "provinces or counties" porque en estados unidos no hay provincias.
@@thiaguinho24 eso significa que interpretaste que recuerda haber estado en Estados Unidos y que en algunos condados la receta REQUIERE vino blanco. Medio rebuscado.
Hey man, I'm from Argentina and I cook empanadas for my family every week.
Your process looks almost nothing like mine, but you know what, that's still good. Fillings look tasty and I might try putting white whine on my masa next time.
I lived in Argentina for 2 years (at the time, I was a Mormon missionary). I LOVED their empanadas. And the fun thing is, never once did I see spicy empanadas. Argentines (at least up by the Urugauay border) didn't really eat spicy foods. So you know what, Adam, you take out those ribs and seeds!
Spicy versions of beef and chicken empanadas are traditional in the NW provinces.
Argentinian here, can confirm !
Yah we don't have many spicy peppers native to Argentina and most of our spicy dishes are derivatives from Italian dishes, and often the spice comes from crushed red pepper.
@@tucuuk even the ones made in the NW with ají are still extremely mild by comparison to cultures that value heat.
Yeah, but in Salta they add a dipping sauce of locoto and tomato. They eat spicy in the north. Rioplatenses are kinda bland in that aspect.
typical argentinian empanada dough:
- 500g flour
- 100g lard - can substitute for some oil -
- 5g salt
- around 150g water
Melt the fat in the water, mix the dry ingredients together. Add the water/fat mix in batches, incorporating until you get a playdoh-like consistency. Cut pingpong ball sized balls, stretch to 1mm or a bit less.
If you go with oil, don't splurge on a nice, expensive one. The niceness isn't likely to survive the cooking process.
To seal, wet the dough around the rim with your finger right before crimping.
Thanks king
Aguante argentina papá
It's really interesting when multiple cultures have basically the same idea. A Cornish pasty is kinda the same thing but the filling is traditionally beef, potato and swede (rutabaga)
I saw a bunch of comments from different cultures saying how this is very similar to theirs, it's interesting
Well, actually that's because the Empanada is a descendant of the Cornish pasty
In Argentina when we order food with friends we mostly pick between pizza and empanadas, and you get dozens of different fillings, such as meat, onion+cheese, ham+cheese, bacon+plum, blue cheese+ham, chicken+cream+green onions, humita (which is made with mostly corn), pork, sausages+mustard+mozzarella, etc etc etc. It's such a simple yet amazing food, I love it
Empanadas de choclo son de muerte!!
"sausages+mustard+mozzarella"?? Esa si que no la probé...
@@julianmichel2334 Es la germana! Salchichas, queso y mostaza. Está buena
Two worthy additions:
1- Where she says "Jam", She means "Ham" instead.
2- There's an implicit code for the way you close the empanadas. Depending on the shape the empanada has, you know what filling it has.
Rounded? Ham and cheese.
Side folds? Ground cow meat.
"Stegosaurus"? Chicken, actually so Adam got it right.
@@PathoMarino woops yes I meant ham, not jam
Something I learned from my neighborhood Argentinean empanada shop is that you traditionally would crimp the different types of filling using a different crimping pattern -- maybe 5 crimps is beef, 3 is leek and cheese, etc. Helps to not mix them up after they're baked.
I think that’s only really necessary when your selling them, for the home kitchen I don’t know if it’s necessary.
here in portugal we do that with a similar pastry called rissóis. usually the shrimp ones are crimped and the meat ones aren't
Adam: Makes a video about empanadas
*THE SOUTH AMERICANS HAVE BEEN SUMMONED*
Yo un argentino: hmm empanadas
Yo un chileno: hmm empanadas
uff, vienen todas las terrajas planeras esperando que un yanqui las salve... jajaja
Yo un uruguayo: hmm empanadas
Yo una ecuatoriana: hmm empanadas
im from argentina and these look great! a lil too much tomato compared to what we do here, but we for sure add some tomato puree in the fillings. traditional ones here are ground meat with onion, garlic and red pepper, and also chicken with green onion, most of the strong flavors usually come from the seasoning. if u buy empanadas from any rotisery they are always heavily seasoned with paprika, oregano, parsley, garlic and ground cumin (comino idk how it is spelled in english). the tomato thing depends on the place and the province, but i personally always add some cause roasted tomato always makes it better; in the northern parts of argentina they also add potato and boiled egg into the filling.
Also, almost no one makes their own empanada dough, here its so easy to get it pre-made that we just use those (they are called "tapas"). but your recipe its quite close to what ive seen and it definetively almost always has egg in it
Just commented something similar. My qualm about restaurant made empanadas as opposed to home made ones is that over use of cumin. Not a fan as my mom never used them in her fillings. And yah carne empanadas are by far the most common fillings, with ham/cheese coming close. Chicken are my favorite though
@@TheDarkPacific It's interesting the comment about cumin, because as an American, cumin is the spice I most strongly associate with South and Central America.
@@TheDarkPacific for sure some restaurants may use too much cumin, and idk if people even use it on homemade fillings, i didnt use it until recently. chicken ones are great! tho a lot of people make them with chicken that is either too dry or very badly seasoned, or both lol
@@timseguine2 in argentina we use less cumin that other countries and more drierd herbs, also we almost dont use corn or beans, wich most other southamerican countries do and a lot
@@Ganguenge truf. I wanna say its because we're really big on what Americans know as barbecues. Meats the name of game
I always have a hard time making the dough for empanadas because I treat it like a pastry. Good advice you gave about just working the dough as long as you need. My mom is gonna love me making empanadas more often.
Also: for anyone interested, typical Chilean filling is meat, onion, garlic, hardboiled egg, cumin, raisins, and black olives. Try it, its delicious
So you are the kind that likes to perform war crimes.... meet, onion and olives, NOT RISINGS
Not the way we make them in Argentina but this are interesting and surely delicious! Probably ingredients traditional in other latino countries.
Nice video Adam
Hermano sabe onde eu posso achar uma receita boa de empanadas Argentinas ?
@@dinodumbo1365 locos por el asado
@@federicobacano6050 gracias! 🇧🇷🤝🇦🇷
primero que nada, que onda pa, segundo, brasil
Ecuadorian here. It seems we all have some varients on the recipe.
Oh ctm finally something from my macro-region. Here we add milk to the dough and we fill them with beef cut in small pieces prepared with onions and spices, hard boiled eggs in quarters, whole black olives and golden raisins. We eat them with salsa (tomato, chili, more onion and coriander), pouring it inside while eating. National dish some would say
Chile?
How dare you call the all mighty pebre salsa!
In Argentina there are fierce battles between people who like raisins in empanadas and those who don't.
Wena wn!
Huh, I've been living in Chile for years and I've never added milk to the empanada dought. My suegra basically follows the same recipe for empanadas as pan amasado, sin levadura.
Hey Adam! from Argentina (one of the many empanada capital) i think you really should try "empanadas tucumanas", which are a variety made with minced flank steak, and very juicy if you include some lard in the filling. Very tasty, great video!
Traditional empanadas tucumanas are on another level. The "carne cortada a cuchillo", "Tambo" and "Humita" are my favorites.
Hey there! How would you make that? I'm a bit curious about attempting to make it
@@SkyePanther25 rinkanaku@gmail.com send me an email and i'll answer with a recipe from my family
Here in Chile we make the dough with boiling water and the most traditional fillings are ground meat with onion and oregano (these ones we bake) and cheese (this ones we deep fry) nice video
My uncle made empanadas for us when he came to visit Canada. It was delicious but I didn't get the recipe because I don't speak Spanish
I eat empanadas with my family once a week and I cant wait to have it again next week haha!
Much love from Paraguay!
I was making beef empanadas for my niece's birthday when this popped up in my notifications. Cheers from argentina
love your videos man, one of the few youtubers I can say I genuinely care for!
Your videos got some great variety to them, sometimes deep dives on specific topics with interviews and research, to essentially a food blog with fresh ideas using tried and trusted methods and mom and pops intuition.
10/10
When I was in High School I was a part of the theatre club and we did a big state competition towards the end of the year in Tampa. We’d all travel there and stay in hotel rooms and I usually roomed with a buddy of mine who’s family was Colombian and he would make these for us! I can’t wait to give this recipe a shot and ask him what he thinks!! Thanks,Adam!
@@senpay3658 really?
The way the empanadas were closed makes them look like Cornish pasties. I suppose the gist is the same - a portable container for meat and vegetables.
I imagine empanadas were probably descended from Portuguese and Spanish import foods to the americas, and i have to assume they have SOMETHING reassembling a cornish pasty. Hell, spain and Portugal are even fairly close geographically.
They all meat pockets
@@zzzzzz-ti2rv You're a meat pocket!
@@rise4097 i mean technically that's correct lol
Here in Pachuca, Hidalgo Mexico we have a small mining town (Real del Monte) that is famous for it's Cornish pasties. The English miners brought them over in 1824. They are delicious!!!
Adam Ragusea and History Buffs have the best transition into ads, although this transition OUT of an ad is something new.
Hey, we also have these in Indonesia. I forgot before dutch, we also colonized by Portugal and Spain.
The difference is, if "em Panada" we use kakey batter, while the version on this video (with pie crust-like shell) we called it "pastel"
Also, we deep fry it
That's pretty much a different dish. We also have pastel in Brazil, and it's totally different from empanadas.
@@Tyfen64 probably got mixed up in the translation back then. But, indonesian pastel is the same as this video's empanada
@@yezki8 probably, maybe the idea is the same? Here it's something deep fried with fillings in a crunchy dough and it's mostly rectangular/square shaped
@@Tyfen64 not mostly. The shape is the same. But in indonesia, pot and stove is more common than oven, so maybe thats why we deep fry it
@@Tyfen64 not totally. Pastel is basically a fried empanada. The pastry is kinda different bcs the pastel is inspired on the Japanese harumaki, and empanada is more dry, but fairly close, even the shape, the pastel meia lua looks really like a empanada, and if you do it on the oven you have pastel de forno, basically a empanada.
Bravoo Adam, those are great empanadas! i am from argentina, we use use meat cut in small pieces and the same amount of onions for more juiciness, and more fillings depending on the area. I recomend you to prepare the dough with fat(pork fat)and to fry the empanada, you will obtain a marvelous experience!
Id also suggest to try adding more fat/oil/stock to the filling and leaving it in the fridge at least a couple of hours so that it gets solid enough. Thats a great trick -para que te chorree la empanada-
Once you´ve mastered the "repulgue" (thats the name for the empanadas closing technique) you can start deep frying them in beef fat.
@@federicoanselmo5495 tal cual jaja. Yo tengo un canal de cocina(es este mismo jaja) ya voy a sacar esas comidas
There's a regional variant of empanadas in the Philippines called Ilocos Empanadas where they stuff ground meat, cabbage and an egg into the bread and deep fry it (i say bread but the ones I had were pretty much more shell than bread). Greasy as hell but what I associate comfort food with
The video is great and I'm definitely making empanadas next week. But the comments are the real gold. Keep up the great work Adam.
Im vietnam, we have a variation called "bánh gối"
Same shape, same size. Filled with wood ear mushroom, ground pork, bean spouts, an quail egg, carrot, ... Then deep-fried. They are great snacks and many, many students come and eat them after school.
Great treat in rainy days
This video builds as it goes (as recipe videos should)... I am most impressed with the tips that you provide to avoid problems, or that make for a superior product. One example, is the dough processing segment that shows the use of a frying pan to replicate a tortilla press, shows that you need to use a roller to gain the final result. Thanks, Adam!
The traditional Colombian empanadas my mother makes have corn based casing and they are deep friend. And according to anyone who has ever had one, they are the best empanadas anywhere
Empanadas are my favorite. Absolutely love them they way my mother makes them.
ruclips.net/video/siYvsxMi6DU/видео.html Drink ginger tea and you will thank me for the recipe! شاي الزنجبيل الصحي
One of my favorite foods they’re delicious, love when my mom makes them
“I’ve got brown on my legs…so I’ll… spread them”
Hysterical!
I’m from Spain 🇪🇸 and my mother and I always boil a couple eggs and cut them into pieces and throw them into the tomato sauce with the chicken or the tuna. It tastes awesome that way hahaha We also close the dough with a fork.
Love me some empanadas every now and then 🧑🍳
Good tips
Cheese empanadas are also very good and everyone should try them, altough my mom has always made them with some sugar as well.
If you eat cheese empanadas please after they are done open them up and add a little bit of sugar. It is delicious.
My mom also uses some sugar too!
In Venezuela, the empanadas are made of corn flour (and just a little of wheat); we call the ones that are made of wheat flour "chilenas"
"I'm a thigh guy"
"Got some brown on my legs, I'll spread them."
- Agam Ragusea
Where does he say I'm a thigh guy
@@ziyad1809 Chicken thighs 101 video.
that sponsor transition was the best out of all of them
Made this with some leftover chicken. Turned out amazing and everyone loved them. They're such a great way to use up leftovers
That tiny little mischievous catch in Adam's voice at 4:06... I know he voices these after (probably with a script), but I really love how dynamic his voicing is.
My first empanadas were chilean style, with minced beef, peppers, onions, garlic, diced boiled egg (which doesn't really add much of anything to the whole, imo), raisins, olives, and spices. I also like thin, crispy crust so no baking powder for me. My first-ever batch was kind of bland so I added more salt, raisins, and olives to the next one and I quite liked them, though now I just make up my own fillings.
My most recent empanadas were so, so good: carne asada filling, with diced jalapeño and some sriracha (or just frank's hot sauce I forget which) added after baking. But the best part of them was the crust, which I made with coarse cornmeal and flour instead of just flour. It was like the best corn chip I've ever had with a pretty solid meat stuffing. I served them with pickled onions and jalapeños - wicked tasty.
Didn't know other countries had a version of these. We have them in Lithuania and we call them kibinai. We usually have them with different kinds of meat filling or a filling of cottage cheese and spinach.
Guess it's time to try out some new fillings😋
Almost all european countries(and their colonies) have a version of this.
Yes in England we have Cornish Pasties. The fillings are different but the shape is the same. Cornish Pasties are normally bigger than what Adam made here, a single pasty is a meal.
@@naamadossantossilva4736 most countries probably have something like this. Its portable food before plastic containers + doesnt have to use much meat
Had never been more excited for a video of yours than when I saw the word empanadas. I love empandas but would have been afraid to attempt them; thank you for making approachable recipes!! I made these, and I'm obsessed. It took me ages, but I imagine I could get faster at it. The white wine in the dough is a super star, it really adds to the flavor.
Here is a good recipe for empanada fillings.
2 parts onion
1 part grounded meat
1/4 part red bell peppers
shredded boiled eggs
olives
garlic
cumin
parpika or sweet pimentón
you can add raisins if you like
I'd love to see you attempt the English distant cousin to this recipe, the Cornish Pasty. It's a firm pastry very similar to this dough (though usually mixing lard in as well as butter) filled with (traditionally) beef and root vegetables and baked. The beef and vegetables and seasonings form a gravy inside and keep the insides moist and tasty, while the pastry makes for an easy meal.
Never tried making these before but that looks like a great way to use up leftover meat and any veggies that don’t have long before they end up in the compost bin. Already have in mind a few things in the fridge that will work great for this. Thanks!
may i give you a recommendation? try making a filling of minced beef/onion. Personally it's my favorite, coming from a Chilean, where empanadas are a big part of the country's identity :P
also, Shrimp/cheese is one helluva great filling for them, but those go better when deep fried
Yeah! And you can freeze empanadas and do them fried or in the oven straight from the freezer!
The mention of Manchego made my mouth water. I can only find it in shops in the UK at Christmas so I tend to buy 3/4 to keep in the freezer for when I have a craving for it
this guys always delivers on excellent videos
"I got some brown on my legs, I'll spread them."
Man.
Having lived in Latin America my whole life I've had the privilege to eat the most sabrosito empanadas every year
And yet, you were supossed to say "sabrositas", not "sabrosito". Seems like you didn't even learn your own language, huh? What a waste
@@user-pp6pr5fg8w
And I can talk however I want because "sabrosito" is my favorite word despite not being the correct use, and because when you've spoken a language your whole life you're free to take some liberties instead of getting angry because someone doesn't speak your perfect RAE-approved Español.
@@user-pp6pr5fg8w u do know that Spanish has dialects just like English right?
Quién carajo dice "sabrosito empanadas"? Ese espanglish sí se puede ver XD.
@@BombaJead
Se que se diria sabrositas empanadas pero me encanta la palabra sabrosito (proba decirla en voz alta sin sonreir) asi que la uso en cada oportunidad que tengo. Aunque si, suena muy estadounidense :v
I love to have some chimichurri for dipping as well. So good.
This is inspiring and looks delicious
Over here we don't call those empanadas, we call them "Esse salgado é do que?"
Achei o brsileiro dos comentários kkkkkk minha diversão é catar br nos comentáriso de qualquer vídeo
Kkkk
Lol. That roughly translates as comparing an empanada to eating a womans vaginia.
Only in Brazil, hahaha.
@none none wait what
@@nonenone4461 wtf
I made Chilean empanadas few days before this video came out. Just using a random recipe off the internet. I knew the filling was right because it tasted like I remember from Chile's independence day celebration we were invited to in the 80s and 90s. But the dough was weird. I think the Chileans we knew used a yeast dough, but the one I tried was more like a pastry dough. But I had too little butter and no shortening, so it ended up more like hardtack than pastry. Really easy to work with, and if you wanted to use this as a method of preservation it would probably last longer than a pastry dough.
I needed this last week
My favorite empanada was from a street corner stand across from Sunset Park in Brooklyn. They sliced open the heated-up empanada lengthwise, and they topped it by filling it with cold cotija cheese crumbles and shredded lettuce. The cold freshness and saltiness of the cheese and lettuce contrasted nicely with the hot empanada crust and savory fillings.
4:04 ".....I'll spread them..."
Adam, you KNOW what you're doing. You KNOW damn well what you're doing, mate
Adam: incidentally vegan crust!
Also Adam: adds egg
my vegan face: *add surprised pikachu meme*
He said that enough cold water to make it a dough is ALSO traditional
1:22
@@ZonalJump97 .. *but I'm using white wine* he said. He was referring to that.
@@ZonalJump97 Thats not talkin about the egg wash; an alternative to the egg wash that is vegan wud be olive oil or any non-animal based oil rly. The egg wash he gave no alternative choice for; which makes the recipe **not vegan**
@@SylviaRustyFae ÿou can also brush pastries with oat milk. used to do that with everything at a café i used to work at
@@SylviaRustyFae c'mon if you're vegan and you cook you probably have an alternative for an egg wash.
As an American with south American heritage (family originate from Argentina), your empanadas are super similar to the ones my mom, and girlfriend make (she's native to Argentina). Chickens filling is also my favorite. Don't be afraid to use pre-made dough discs or tapas as they're often called. Thats what we do. Goya makes the most widely available as far as I know and they're ok. La Salteña is closer to the tapas we make. And yes, literally use what you have. Personally I make ham and cheese filling with onions as its easy, also straight cheese is also awesome and probably your safest choice. Oh also, an important is that frying to just as common as baking, though the doughs a little different. Pre-made tapas comoe in both varieties, just double check to see which one which, though baking tapas are fine to fry with though the fry ones often dry out in the over.
Used to eat this with chicken and potato fillings, taste so good.
"It's vegan... " a few seconds later: "Crack in an egg..."
Lol. I'm not vegan, I just thought that was funny. I'd probably use bacon fat instead of that shortening. But I'm on keto right now, so this is just window shopping. :)
May I recommend the eating fewer calories than you burn off diet. That means you don't need to forgo critical macronutrients which will make your diet completely unsustainable.
@@regmemer9198 Might I recommend not telling people how to live their lives?
If you're curious as to what Adam has to say about Keto (and other) diets:
ruclips.net/video/U8Cq8c-Ohps/видео.html
(it is more nuanced than the title of the video lets on)
@@nienke7713 I don't take health advice from RUclips celebrities. I believe I've already seen his video. I've tried many diets over my life, and the easiest by far (with the best overall results in weight loss, energy levels, cognitive improvement, reduction of inflammation and muscle cramping and joint pain) is keto. People can say or think whatever they want, but it's simply a better way of eating for me specifically.
@@regmemer9198 you can do whatever you want. Just know that you're going to come across as an arrogant know-it-all who believes they know more about a person's personal journey and struggles in combination with their dietary needs and specific situation as well as overall education on health than the person you're addressing... Without regard to their empirical data and proven methodologies coupled with their general daily schedule.
If you're cool with that, I'm cool with it too.
When Adam does an incedentally vegan episode, its gonna be good.
Vegan but with an egg?
Yeah, I hope that Adam does a incidentally vegan series. I loved the vegan chocolate tarts he did.
Its not vegan now is it
@@tijssens Yep! Kinda changed its course with the chicken and bean fillings.
@@tijssens he said an egg is traditional, but enough cold water is also traditional
Man Adam, your videos inspire me to cook. Thanks.
I love you adam. You make fantastic videos. And also very, very unique videos. Every other cooking channel shows their way and tell any other way is wrong or not as good, and their way is better/best. You show how cooking works and what it does to food. You show your way and explain how to do it differently if the viewer desires so all while saying either way is fine. Very informative as you explain what you learned and know. You are my favorite cooking channel. ❤️
Vegan Crust, puts in an egg lmao
i just hit that part lol
He said you could substitute with water or white wine
@@rigamarooh Watch again
10:00 as an alternative, you can also fry them, though it might feel too oily for some. I don't know how it would fare with an air fryer (never cooked with one of those) but based on what I know about them, it should work fine.
EDIT: and not even 30 seconds after I get oudone 😂
honestly I never seen a baked empanada, it never ocurred to me thatit was a thing.
Frying it is how we've always had it here! Usually turns out okay as long as the oil is not too cold
the best way to fry an empanada is with lard, way more healthy and tasty.
@@BraidyAM Neither to me. I don't use the oven much either, so that might be why
@@francocoscarelli4712 Would love to try, but 2.5 bucks per half kilo of lard is a bit too much for frying them.
That looks interesting. Have to give it a try. All your other recopies I have used have worked out well. Lentil Taco are always a favorite.
Wow! Those are beautiful! Cannot wait to try this!
@joycie Hello, how are you doing? It is nice meeting you here.
My mother always makes this for multicultural festivals, they're really tasty, but sometimes a bit dry. So she also make fruit punch with it. You should combine the two when eating adam!
A good way to fight dryness is using water instead of alcohol and having a juicy filling, in my country we fill the empanada with Pino (a stewed meat with onions)
@@Djinn_Entonic or have a sauce to dip them in
I think the eggs in the pastry disqualify it as standard vegan.
"egg isn't vegan?"
The egg had a vegan diet, is what he meant
1:22
"ALSO traditional would be enough cold water to form it into a dough"
@@ZonalJump97 I admit that it's worded a bit ambiguously in the video, but if you read the description, the water replaces the wine, not the egg.
@@ParaspriteHugger "Chicken isn't vegan?"
As someone who has made empanadas many times, all your advise here is good. Nice work bro.
Just made the chicken ones and they are fantastic!
As an Argie I tell you I've never seen a bean empanada.
As an Argie i tell you i've never seen a bean
Empanadas were my go-to food the month I spent in Honduras, I got pretty darn good at saying "dos empanadas pollo, por favor" if I do say so myself haha
Wow adam doing one of the most common food plate in Argentina i feel honored lol, thanks adam love your videos cheers from Neuquén.
I'm making this tomorrow. Looks delicious
adam is making it a point to jumpscare us with ads at this point
The crust has an egg in it. Doesn't that make it non-vegan?
did you hear him say you can use cold water instead?
@@Woe_YT hes talking about using water is traditional but jes using white wine.. still an egg in there.
Eggs are vegan
Just don't use the egg and do an olive oil brushing for the golden crust
@@johnseppethe2nd2 do you know what vegan means
I second the Muir Glen canned tomatoes. Good stuff.
Adam you are my favorite Puerto Rican grandma substitute!
Being from Puerto Rico I can confirm that Abuelas know the exact art of pinching/folding these shut like it's second nature.
Also, there's a dumb debate when naming empanadas/empanadillas and using the word pastelillos.
To me pastelilos are more often sweet and dessert like but to eat thier own. My fave being guyaba filling
@@TheDarkPacific I like what you did there 😉
ADAM! Could you please make Bosnian Burek :)? I bet you’ll love it man!
good recommendation, bad profile picture
Da
great vid as always, adam!
Big Argentinian fan here, empanadas are basically argentinas official food and I recommend you check out the different local meat empanadas, which really differ state to state. The most loved ones are empanadas salteñas, santiagueñas and tucumanas. Much love from Argentina.
Just wanted to say thank you for some more meatless options and recipes lately ^^ im vegan and still love your content because it teaches great kitchen skills :) especially with you always emphasizing that people should make food they enjoy and not just copy recipes i feel like i can still learn a lot from non-vegan recipes that i can integrate into my cooking
Best filling is plantains, chicken, and beef, with rice.
Indeed
agreed
I should have said Maduros not just any plantains lol.
I appreciate that your vegan and veganizable recipes are equally as easy to follow as the rest of them
Look very delicious 😋🤤
"vegan crust"
"add an egg"
hmm...
So ignorant
1:22
"Also traditional would be enough cold water to form it into a dough."
@@ZonalJump97 I admit that it's worded a bit ambiguously in the video, but if you read the description, the water replaces the wine, not the egg.
@@ZonalJump97 You keep saying this. The water reference was about his use of wine.
@@ZonalJump97 Egg wash cannot be replaced with cold water. It wont promote browning at all.
In Britain we'd probably call them pasties
*happy Cornish noises*
Hah, yes. I thought, hey I always wondered what the heck empanadas are. They sound fancy. And It turns out they're basically just little pasties. Which look delicious for sure.
Thanks. Love your videos.
They look crazy great