Empanadas with Chef Frank
HTML-код
- Опубликовано: 3 фев 2021
- I have been making empanadas for many years. This is my take on a classic meat version. The dough is light and flaky & the filling is a little spicy.
Film, Editing & Production:Karen & Frank Proto
//Support us on Patreon//
www.patreon.com/user?u=365463...
//Check out my other social media outlets on Instagram & TikToc//
@protocooks
//We have Merch//
teespring.com/stores/chef-fra...
//My P.O. Box//
Protocooks
box 179
857 Post Rd
Fairfield, CT 06824
Kitchen-
Thermometer:www.thermoworks.com/Thermapen...
Rolling pin:amzn.to/3tsNz2S
Pastry brush:amzn.to/3regvcK
Measuring cups:amzn.to/3tsAzdh
Scoop:amzn.to/2O5ZkMn
Circle cutters:amzn.to/36HLw0T
Peppermill:amzn.to/3nfGL4v
Colander:amzn.to/2XxbpM2
Pot:amzn.to/3shKd1T
Strainer/spider:amzn.to/3bwLbkP
Ingredient bowls:amzn.to/30IQYNo
Kitchen towels:amzn.to/3g1CY7J
Apron:amzn.to/32RutZ3
Sheet trays:amzn.to/31TuDOl
Oven:amzn.to/38LYefe
Pyrex plate (similar):amzn.to/38JUvPk
Filming, lighting, sound-
Camera:amzn.to/2X3WwAK
Microphone transmitter:www.amazon.com/Rode-Wireless-...
Microphone:amzn.to/3hMu3Y6
Studio lights:amzn.to/32k3xiZ
Tripod:amzn.to/33TC3Bi
C-stand:amzn.to/36ZqyM1
//As an Amazon associate I earn from qualifying purchases//
Filling
1#/454 g ground beef
1#/454 g ground pork
4 medium onions, chopped
8 cloves garlic, chopped
2 chipotles in adobo, chopped
2 tbsp/28 g paprika
2 1/2 tbsp/37 g smoked paprika
1/4 cup/56 g tomato paste
1 tsp/5 g dry oregano
1 small bay leaf
30 small green olives, chopped
1 cup/237 ml water
Dough
3 cup/435 g all purpose flour
1 1/2 tbsp/21 g sugar
2 tsp/5.2 g salt
1 tsp/2.6 g baking powder
1/4 #/57 g unsalted butter, melted
1 egg
1 egg yolk
1 1/2 oz/44 ml red wine vinegar
2/3 cup/ 157 ml water 
Кино
tell me about your best empanada experience.
My personal favorite for meat is slow-cooked rump that can be shred with two forks. I like adding chopped bell peppers cooked together with the onions.
For spices I like to add cummin, and paprika, never thought of tomato paste before.
My grandma lets the filling overnight, onions separate from meat, on a 1:1 ratio (1lb of onions per 1lb of meat).
Also for the adventurous, you can replace olives with raisins.
For interior moisture I use water (maybe I'm just cheap, but I like leaving the egg wash for the exterior). I try to eat midly healthy so most of my empanadas are oven-cooked and the egg wash gives them a nicer color.
A fancy way of crimping is by doing a little twist-press-repeat.
Finally if you're ever in Argentina, do not miss out on cheese empanadas (ham &cheese, cheese& onions, caprese,etc).
Cheers!
Love ya Frank. I really wish I could tell you my best empanada experience but it was qt some food truck on 6th street in Austin TX while I was hammered. Great empanada though.
The best empanada experience is when I saw frank make them
I've never made Empanadas but my Mom & I use to make Pasties which is a similar process but not spicy.
Have you ever made Pasties?
I'd love to see you do a video on them.
Again it's another old recipe my Mom found.
I love how food really does tie together cultures and people. Almost every culture on earth has a form of meat stuffed dough; wether it’s ravioli, empanadas, pupusas, or bao. Food is something that shows we are all one.
Same for rice pudding, almost every country has a recipe for it, be it savory or sweet
The objectively best version is piroshki.
Well said. So true.
Or even... pop tarts 😉 #troll
Bierocks, calzones, panzarotti, pasties, pierogi, knish, samosas... they're everywhere, and they're wonderful.
I love how Chef Frank shows us the proper way of cooling things down in a home setting in his videos. Took microbiology several years back and you really don't want to leave things at room temp longer than you have to.
Hi Frank, here in Paraguay we use nutmeg as a "secret ingredient" to give that characteristic flavor to the beef empanadas. I can assure you it's make ton of difference. Btw keep the good work!
The empanadas I make are inspired by the ones I used to get at a Colombian restaurant in New Jersey. They're made with pork, beef, tomatoes, peppers, and potatoes, wrapped in a masa dough and fried, and served with aji.
There are lots of really good veggie fillings too, cheese and onion , greens with bechamel, pumpkin and corn, really the sky is the limit with fillings.
It seems like every culture has a "shove meat and stuff into dough" technique. My grandma called it Fatayer (Lebanese), Latin American grandmas call it empanadas, I call it delicious.
We have Fatays over here in Latin America and they are delicious too, all food form the middle east is incredible imo
"I call it delicious." Yep. I don't care what you put in there, I am going to eat it.
Klobasniky up in the Texas-Czech space. Though those are baked, not fried.
In Germany, Austria and Switzerland it's "Maultaschen" :D
Here in Argentina, empanadas are a daily treat pretty much. The meat ones are very similar to yours, except for the chili and they tend to add cumin instead. Some add in chopped egg and raisins. Other popular fillings are ham & cheese, hominy cream corn, chicken, and even caprese ones with cheese, basil and tomato. Another meat option is to use cut or shredded steak instead of ground beef.
Were I come from, Bolivia, there is a type of empanada called Salteña, which usually has a sweet dough and also a sweet juicy filling. The dough is similar to a pie crust, in the sense that it is made with fat (lard) and it's orange colored by achiote. The filling is very similar to the one you did though it has diced potatoes and vetch (also raisins or sugar for the sweet taste). It is cooked with beef feet so when it's cooled it's gelatinated. Then baked and you have a sweet orange juicy Bolivian Salteña!
Cheers Chef Frank!
we have similar snack like this called pastel in Indonesia, the filling is boiled egg, carrot, potato, and chicken
Curry puffs?
No it does not has the rich flavour like curry... just the ingredients, shallots, garlic, and salt pepper....
My first empanada was in Argentina. Each bite was a surprise. Savory beef, a delicious sauce, hard-boiled egg, then green olive, and the biggest surprise... raisins! I love them so much, but haven't tried to make them myself. You made it look easy, so I might give it a try!
I still dream about the empanadas I had in Argentina. The meat ones were good, but my favorite were the humita (corn) empanadas. I ate those things everyday I was there.
Mm my mom is Argentinean and she even makes shepherds pie this way! Hard boiled eggs, olives, and raisins in the ground meat. I was in my mid 20s before I learned raisins were not a normal shepherds pie ingredient haha.
@@Mickeyella123 that sounds amazing!!
We need a "Make Sure it Goes Everywhere" t-shirt :)
My mom used to cook for me and my brother empanadas during our childhood, i don't remember how she did the pastry, i think it was with just lard, flour and water. The filling was beef onions and potatoes. Nowadays she doesn't do them anymore since now me and my brother do the cooking but i do remember it being a special occasion meal, not because of a date or anything but because she used to work most of the time and she rarely had time for such elaborate meals or for cooking at all, so whenever we got to eat empanadas was a special day
My empanadas that I grew up are Mexican style which are made of corn flour instead of all purpose flour. Fillings can be from anything cheese (oaxaca cheese), chicharron, beef, chicken, veggies, etc. There all so good!
Frank: dont forget to li....
Me: too late! Done chef!👍👍👍
Nobody's talking about that little ninja cling wrap maneuver to tear and seal the dough.
When I use cling wrap, I look like a confused puppy trying to solve a rubik's cube with my nose.
Oh... and those empanadas look awesome (and possibly do-able by this confused puppy).
They look great! In Brazil we call these "pastel". Instead of the red wine vinegar, traditionally cachaça "Brazilian rum" is added to the dough, but it serves the same purpose, and instead of butter, lard is used. Not that anyone makes the dough at home, the pastelarias sell them usually, and they're so easily availabe it's not even worth the effort hahaha.
I am so happy this channel exists ! You're a great chef and teacher :) Blessings !!!!!!!
Thank you so much!
Could we have a homemade ketchup recipe guest starring Emily?
Yes!!
probably after COVID :D
The red is pimiento morrón rojo usually, red bell pepper. We can eat it with a cabbage, cilantro, lime juice and salt "salad", just open it with a knife and put some inside when you're gonna eat it. You can add some chilies to the salad, jalapeño, Serrano or habanero. Yum.
OH, and for the dough, usually it's corn flour, do it by hand with a tortilla press and fry them
My mom loves these when we used to go to our local Mexican restaurant she's learning to make her own, I'm definitely showing her this video
RUclips algorithm: If you give the heart to the video comments it becomes highlighted, If you pin a message as the owner of the video leading to your social media, RUclips likes and pushes the video to the top.
Just a little reminder Chef Frank. Heart any comment you like and be sure to pin for your Patreon page.
Frank: Remember to like and suscribe
Me: Instantly likes the video
Most of us, Frank's fans, click the like button before watching his vids, because they are ALL that good. Just saying, lol.
Love you, Frank...
⚘👏⚘
Same
Same, I did it with a smile since he's so cool and a great teacher!
Did you subscribe, too?
@@bensang777 I'm already subbed from a long time :D
Don't know how I missed this earlier, Chef Frank, but I'm glad to have found this! I've never had empanadas before, but they look absolutely delicious! I'll see about giving them a go!
Good luck. They aren’t that hard.
Nobody:
Frank after 3 hands full of salt: “needs a bit more salt”
🤣🤣🤣
Thank you, Frank. Really enjoyed the Empanada video. My daughter and I had empanadas at a Christening about two years ago. Since then, we've been making empanadas from leftover chicken or steak. We rarely pass an empanada cart in Brooklyn without getting a few for ourselves and whoever we plan to meet in the next few hours.
In Venezuela we use corn flour and as you said, we use anything and everything as filling.
I’d use corn based mass instead of flour dough. Other than that filling is perfect!
At home we would not include chipotle but made side spice salsa!
Thanks Frank
Inside the green olives? Pimento.
In my country it’s imposible to eat them without a finishing touch of lime, you should try it. The filling is quite similar as yours just less smoky, we use yellow chilies (ají amarillo) instead of chipotle.
Chef please do a Fish filleting tutorial
Example: Salmon
Please Chef
Here in venezuela, empanadas are usually made with corn flour, filled with cheese, jam, pulled beef, chicken, and the ones made with wheat flour are called Pastelitos, which tend to be filled the with the same fillings. I used to only like corn empanadas filled with cheese, as i grew up i started liking the pullet beef ones. My mom wasn't a big empanada maker, but my non-biological grandmother is from Chile and she always made us wheat empanadas when she came, both baked and deep fried.
My grandma used to make em with sweet potato filling. I only really know empanadas as a dessert.
Frank's voice is so soothing.
Hey Chef Frank! Empanadas are one of my fave foods. I make chicken ones that have poached (water and sazon with annato) chicken breast, cream cheese, Mexican cheese, peppers, onions, scallions, parsley). I use the frozen Goya empanada dough with annato. There's a place here in Cleveland called Half Moon Bakery. They make beautiful and delicious empanadas. Their chicken and veggies options are heavenly.
these look super tasty! i love how every culture has a food that is "fried dough filled with meat/veggies"
Thanks for the tip about adding vinegar to the dough. I often make more dough than I use for one dish, refrigerating the rest of it for something else next day and it does sometimes turn grayish.
Tried once to make empanada dough and was not happy with the result, will surely try your recipe. My version of filling, however, was great. It is from an Argentinian restaurant (got it from a magazine) and it's very moist as some meat stock is added. The beef is cut in tiny pieces, not grounded, and cooked (sauted?) in butter. No pork. Onion and chives, salt, pepper, paprika and cumin. Olives and crumbled hard boiled egg are added to the filling.
Add some potato in there and you have "empanadas salteñas cortadas a cuchillo" (salteña knife-cutted empanadas)
South East Asian have Curry Puff which one of its inspiration came from Empanada. For Malaysia version curry puff is usually stuffed with curry potatoes, with variation of meat like chicken, beef or sardines, though the cheapest and more common version only came with the potato filling (sometimes change to sweet potato)
I would totally make my own BUT this great local Peruvian restaurant was forced to shutter a few months ago; they still cook and sell out of a commissary, and their empanadas are bomb
If you guys can source some beef suet fat instead of butter, try experimenting with that in the pastry
Empanadas de Camarones -- Shrimp Empanadas.
Filling:
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic mashed
2-3 Roma tomatoes, peeled and chopped fine (about 2 cups)
1/4 teaspoon ground cumin
1/4 teaspoon white pepper
1 teaspoon salt
3/4 lb raw shrimp 50-60 count per pound peeled and de-veined
1/4 cup fresh cilantro chopped
Dough :
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon sugar
4 tablespoons lard
2 tablespoons butter
1 whole egg PLUS 1 egg yolk
1/2 cups cold water
(Plus or minus to bring the dough to proper consistency)
As a Colombian i had empadanas everywhere, but there the crust is made with corn flour and the filling is kinda a mix of pulled beef/chicken with a kinda mashed potatoes in the case of the beef and with rice in the case of the chicken
Loved Empanadas when we were in Chile. Just add some cheese in it and its amazing. In India, we do have Samosas which are almost similar to empanadas.
Colombian empanadas are made with corn flour and beef or chicken filling. Usually fried in hot oil and ají as dip. The best part is eating the last bite!! The crunchy tip of empanada is so yummy.
Sounds great! I have to find a Columbian place that makes these.
I lived in Argentina for 3 years - I make beef empanadas often. I was taught to start off with equal amount of diced onion to ground meat. Cook them together with all your spices (similar to yours except the Argentines would not use any chipotle, and I don't use tomato paste either) without adding any oil. Cook until the water from the onions & beef is mostly gone. Then add diced potato, and optionally green olives and/or raisins. Cook until the potato is cooked but not mushy. Mix in diced hard boiled eggs. Fried is most delicious, but if you bake them make sure to top them with egg wash first. (Some Argentines sprinkle them with sugar when fresh out of the fry too) I really enjoyed this video!!! Well done Chef!!!!
Well done Sabrina! I'm from Argentina and I was about to write a comment, however, yours summarize pretty much the best recipe for an Argentinean empanada (no tomato paste, no chipotle, and add cumin). Another great tip is our grannies fried them in lard and never strain the juice (as Frank did) that's not necessary because the filling has to cool down before you make the empanadas and once is fried up, it needs to be enjoyed right away (like a dumpling). Juicy and full of delicious flavor. Cheers to Fran and you, Sabrina, from Argentina. Fede
Looks great! In my country (Perú) we make them with chopped chicken or beef, red onions, hardboiled eggs, some raisins, some spices, and we usually bake them in an oven. We also have ones filled with cheese and ham. But I'm definitely giving these a try as soon as I can
Hi chef Frank, in Venezuela our empanadas are made with cornflour and they end up crispier, the pre made corn flour that we use is relatively easy to find in the US, its called PAN, and I'd love to see your take on them.
I have always made them with a different stuffing. This is the way we spaniards enjoy them usually:
Bonito,tuna or mackerel,it may be canned.
Fried tomato sauce(fresh pear tomato or any bright red and savory variety,onion,garlic and green pepper with a bay leaf and extra virgin olive oil)
Some people use hard boiled eggs too, finely diced.
You can deepfry the empanadillas or bake them in the oven with an eggwash to make them look better, but I like them most fried.
All of it sounds so good
I'm from Venezuela and in my country we make empanadas using cornmeal flour (Harina PAN it's the most famous/widely used) which is combined with water and some salt and then formed into a dough which is then pressed into a circular shape and filled with ingredients then folded creating a half moon shape and deep fried. They're delicious! And different from the flour like empanadas.
I have some PAN in my pantry. I’ll give it a try
@@ProtoCookswithChefFrank ruclips.net/video/U8YbMSpLHtM/видео.html&ab_channel=P.A.N.Corn%2FP.A.N.Maize this recipe is amazing with the shredded beef (flank steak) filling!
I haven't made dough for empanadas since culinary school. It may be time to do it again. Thanks chef!
@Chef Frank, I see you're always grabbing the pot when stirring the pot. I took a silicon baking mat cut into a circle and I use that between the pot and glass induction top. This reduces the pot/pan from moving around on the induction glass top. One handed stirring!
If ever in central Jersey, try Division Cafe at 8 Division Street, Somerville, NJ 08876. They have won all kinds of awards for empanadas. They are a Costa Rican restaurant.
For people that like extra crispiness, one thing that can be done is to put e.g. a shot of vodka/cachaça/rum in the dough. It'll get very crispy when deep frying.
I really enjoyed the empanadas at the Barcardi factory in San Juan, Puerto Rico. The drinks were good too!
I love the multiple camera angles!
in uruguay my favorite empanadas are baked and made with beef, boiled egg, onion, bell pepper and similar seasonings you used, and the dough has beef tallow, and we fold the edges (repulgue) but these look great and i’m going to try them especially the red wine vinegar in the dough i’ve never seen it before 🤌🏼
In our home we put diced potatoes, carrots and green peas as extender. Other version in the Philippines the dough has food color. Bright orange or yellow with a whole cracked and vegetable filling.
As far as the empanadas I grew up with, my mom made them with barbecued pork and a thick sauce. She added some lime zest too.
If you cut the plastic deli container out just below the rim, you will have a sharper edge cutter that's the right size and you can reuse it. It will be faster, and you can manually distort it to cut edge pies that are slightly misshapen but the same area and symmetrical, that might save you having to reroll the dough.
I'm gonna try making this. Thanks for the idea Frank!
They look both tasty & beautiful. Thanks, Chef Frank!
Thank you for posting more recipes!!
In Malaysia,its very well known!We call it CurryPuff!!(karipap)
Sorry for the barrage of questions. So many comments/questions, so little time, lol. 😋
Not for me. I understand the answers, but for newly appointed quasi-home chefs due to the ick?
Why did you not use a whisk or a fork to mix the dry?
Why not use the whole 2 eggs?
Will any vinegar sub out? If not, why not? If so, which ones to sub or avoid, and why?
I know, but might want to give further options/explanations without getting too detailed, as you have that amazing gift of stage presence and of teaching.
Why not use a neutral oil, like canola or ?
Why not cook the meat all together? I know. Separation of flavors, but for others who may not have sophisticated palates, you know?
The little red thing in the green olives? Pimentos, can buy them separately, in a jar.
I understand, but for the newbies to being home chefs and/or professional Chefs alike, who follow you?
Fantastic mis en place! Sorry, Chef. Couldn't find an emoji for bowing down, lol.
Might want to explain that along the way - and the importance of why, lol!
Toss in a few tips along the way about sanitizing various cutting boards, kitchen tools, etc. (especially w the ick).
Used to be 3 tbsp of bleach per 1 gallon of water.
Now? They're saying 1/3 cups of bleach per gallon of water to sterilize things...
Google/study it and report back on a separate vlog?
Love you.
Thanks so much for your vlogs, from a huge fan somewhere near Seattle.
These are quite similar to England's Cornish Pasties, so this recipe could easily be adapted for those :)
great recipe! I can't wait to try it out!
In Argentina we usually just use ground beef instead of blend. But aside that it’s pretty much the same. You should try empanadas árabes (they probably have another name)
Las empanadas árabes se llaman fatay.
I tend to make my dough with masa harina, cold cubes of butter, eggs and milk. I find it produces a very, very flaky and crispy dough, a bit like a puff pastry in a way. For my filling I've always liked beef or chicken and often cheese in there as well. Really need to make sure it's crimped well so the cheese doesn't go into the deep fryer though! Typically I don't even let my dough rest either, as I find it works well without it. I do however let the shaped and filled empanadas rest for a time so they can firm up. As a note, I'm Danish but I spent some time working at a restaurant with Latin American cuisine in Denmark, which is where I learned how to make them, and they're one of my favourite things to make!
I just discovered empanadas not too long ago ... Ive lived under a rock. 😆
Fried corn empanadas are great too, those are my favorite
Nice empanadas chef Frank!
In Chile we use white wine instead of vinegar, another difference is that we used pork fat instead of butter (sometimes 50/50 it will depend on the family recipe), also good tip of letting the filling rest on the fridge, here we let it rest over the night in the fridge. although we called this type of empanadas like "empanadas de pino" and we add to the filling boiled eggs, olives and raisins.
Greets from Chile!
Who doesn’t love a little pork fat? Sounds great.
That looks just like what we call pastel in Brazil. At home my grandma used to make some but with cheese and ham filling.
Kinda feel like doing some for myself now. Nice Frank!
This is somewhat similar to a Malaysian tradisional food 'Karipap'
Its traditionally filled with malay curry and with whatever filling, most commonly chicken and potatoes.
Its also fried and veRY delicous! Its flaky and we get it all over, the filling tends to be sweet and spicy😋
I been told every Central and South American country has their own version of empanadas, I am not associated with the place in any way, just a very satisfied customer but Sabor A Cafe on north side of Chicago has the best empanadas I have had, hands down, empanadas themselves are 5 stars, don’t think they use regular wheat flour as texture different, semi cornbread if I had to guess. They not tortillas. My favorites are beef, taste very barbacoa style. You get this side of light and creamy salsa which contrasts great with the deep fried, beefy taste. I always ask for double the salsa and I used it on beef, chicken, pork, fish and it works great on everything.
In Manado, Sulawesi Island they have panada... with cakalang fish filling... yummy yummy
The ones who watched Frank's video and not leaving likes should've done so because Frank's video is always full of his personality it's cute and refreshing.
These look delicious and I think I have everything on hand... Now I know what dinner will be :)
Frank you're awesome, I literally just made empanadas last weekend based on my abuelita's (grandma's) recipe. While mine wasn't spicy, I add guava paste to the empanada to add a more savory sweet texture Also instead of tomato paste, I use tomato sauce and some sofrito :)
In argentina we use beef fat instead of butter for making the dough and we also use lots of cumin in the filling, but in every province they will change the recipe and make their own addition to the filling
The seafood empanada from Chile is simply the best!
I appreciate that you’re using a clear bowl (even if it’s a bit short) so we can watch the ingredients go in.
Looking forward to trying this!
In my country, Mauritius Island, we have a similar dish which is fried and not baked, filled with either meat, tuna or even canned salmon . Fillings are sometimes prepared in a similar way, here, it is called Rissole.
Frank: puts benchflour onto counter "its now a bench!"
me: puts benchflour on little sister "its now a bench!"
That looks more like a Brazilian pastel Chef Frank. Which is good, because I am Brazilian, and your recipe was very good. The empanadas I've tasted so far were baked and they use that technique of "shirr" to close it, kind like an Asian dumpling or mandu. Difference is that you made the home made version of our pastel: Full of filling, no air inside. The commercial version is the opposite: Almost no meat, full of air, the fried dough is the star. Nice. Eat those with Tabasco sauce!
What goes into a Brazilian pastel?
@@ProtoCookswithChefFrank Traditionally minced beef, no pork, stir fried like you did, or mozzarella cheese or "pizza" flavor: Ham, mozzarella, one slice of tomato, oregano. I would say you can find these 3 flavors at the most basic street markets. But nowadays they put everything and mix. Another thing common there, and you should know as also being an Italian descendant, is the fogazza. You can go to fogazza or pastel street food places and choose like 3 fillings, out of 25 options. Mix whatever you want and they just fry it for you.
Sounds so good
Looks super delicious, yummy ! 😋
This was great! I want to try this☺️
I've watching you cook! Keep the vids coming! 💪👌
the lil pepper in the olive is a pimento.
Great job Chef!
In pies and empanadas, use vodka. It has almost twice the ph value and is flavorless, so works even better to prevent the gluten from developing. In addition it evaporates quicker at heat so there is less total moisture, which means flakier crusts!
Frank esas empanadas quedaron geniales, saludos desde uno de los países donde comemos harta empanada, Colombia!!
Deff wanna try doing this.
I never this at home! Looks delicious! 😍😍
I never "what _____" this at home. Lol!
I've never seen that vinegar trick before, that's an interesting idea. I'm guessing that for the same reason it works here, it wouldn't be great for something like a pizza dough where gluten development is one of the goals?
I have a Baja Cali shrimp empanada with tomato, pickled jalapeno, capers, olives, onion. Takes me to Los Cabos every time.
Wow, it’s similar to those I occasionally bake as a dessert filled with poppy seeds or walnut.
Yes chef there's different stuffing of empanadas here in Philippines that i really love the most is empenadang iloko i was in culinary school and they taught us how to do it with different kinds of technique especially the dough i remember we used rice flour and we cook that flour with annato water and oil until it forms into dough.. Love from the Philippines chef !! Your videos really helped me a lot to improve my cooking skills 😁😁❤️
Chef Frank: "You want that dough as thin as you can get it"
Me: *Excitedly pulls out the pasta roller*
Chef Frank: "So my dough is ready at about 1/8 of an inch thick"
Me: *sheepishly returns the pasta roller to storage*
Gracias for this recipe!
My pleasure 😊
I´ve tasted a lot of different versions of empanadas, and Argentina`s empanadas are the most delicious., by far.