Empanadas

I had these frickers for the first time a few weeks ago when I was out of state and they were fricking delicious. This is all the tag for my favorite one said:

>Oven-roasted Chicken, raisins, onions, and green olives. Served with chimichurri

I want to make my own, can Culinaly offer any advice to make excellent empanadas? I also want to try making them with a rotisserie chicken and puff pastry, unless those would make them taste shitty.

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  1. 2 months ago
    Anonymous

    if you have access to an argentinian shop(or somewhere you can get argentinian products) they sell the "tapas" there
    if not you can make them yourself, they just have flour, water, lard and salt, you can probably find a recipe
    I guess puff pastry could work but those have butter in them, it wouldn't be exactly the same but pretty close

  2. 2 months ago
    Anonymous

    My mom used to just make them with Pillsbury pie crust stuffed with
    >Potato
    >Cheese
    >Onion
    >Bacon
    >Jalapeno
    Extremament tasty

    • 2 months ago
      Anonymous

      Oh and *sweetcorn which is key.

  3. 2 months ago
    Anonymous

    You could do puff pastry, you could also do pie crust. I made jamaican patty crust recently and it was pretty good, similar to pie crust but with less fat. That works too if you want to make them less fatty.

    >basic pie crust recipe
    >equal parts flour + cold butter, .5 part water, plus extra for folding
    >120g flour 120g butter 60g water (1 pie crust)
    >combine flour and butter until dry sand texture. Add water and combine until a shaggy mass. Shape, chill then bake

  4. 2 months ago
    Anonymous

    All empanadas are not equal.

    Of countries I've been to, Argentina has the best ones. Peru/Ecuador are both terrible. Colombian ones taste good but you'll die if you eat too many (they're deep fried)

  5. 2 months ago
    Anonymous

    That's literally just a fricking pasty lmao.

    • 2 months ago
      Anonymous

      yeah, also "pastel de papa" is basically a cottage pie

    • 2 months ago
      Anonymous

      Using apple cidar vinegar or a bit of cold vokda in the crust makes em nice and flaky.

      I just call them savory or meat pastries regardless of region.

    • 2 months ago
      Anonymous

      But made by people that can cook instead of morons with no sense of taste

      • 2 months ago
        Anonymous

        sorry bud, how many top chefs are british again?

        • 2 months ago
          Anonymous

          >xe thinks famous chefs are famous because they're good cooks
          lmaoing @ you

    • 2 months ago
      Anonymous

      if you really respected pasties you wouldn't underestimate a foreign pasty

  6. 2 months ago
    Anonymous

    Use Chef John’s butter crust recipe

    • 2 months ago
      Anonymous

      > John

      You could do puff pastry, you could also do pie crust. I made jamaican patty crust recently and it was pretty good, similar to pie crust but with less fat. That works too if you want to make them less fatty.

      >basic pie crust recipe
      >equal parts flour + cold butter, .5 part water, plus extra for folding
      >120g flour 120g butter 60g water (1 pie crust)
      >combine flour and butter until dry sand texture. Add water and combine until a shaggy mass. Shape, chill then bake

      https://i.imgur.com/n2wEeZO.jpg

      yeah, also "pastel de papa" is basically a cottage pie

      Pie crust works fine but a good puff pastry is better. Lighter, thinner and flakier. Empanadas shouldn't be heavy

  7. 2 months ago
    Anonymous

    Miami native here, and I have tried all kinds. I do NOT notice any preference between any culture's versions, so no Argentina does not win the game. I do like beef more than chicken renditions. There is a jamaican version with spiced plantain that is to die for.

    I've only made them once using leftover cuban picadillo, which I made with saffron and lots of olives, capers, dates, raisins and sherry, chilled overnight, and just fabricated with a quick leftover pillsbury piecrust and oven bake. I meant to make them again and again, but I get my fill from random menus. If I had to rate a meat pastelito vs empanada, it will be that sweet glaze on top of the flaky pastelito that wins over empanadas.

    • 2 months ago
      Anonymous

      some empanadas also have sweet glaze over them, don't know about the ones they make over at the us

  8. 2 months ago
    Anonymous

    OP here, I appreciate all the replies, thank you guys for the good advice

  9. 2 months ago
    Anonymous

    Ate a frickton of them when I went to Brazil, you can put anything, ground beef with boiled eggs, chicken, pulled ribs, shrimps, cheese, etc. And wash it all down with some ice cold sugarcane juice or coca cola. And they're easy to make at home, it's just flour and water. They're called pestel or something there.

  10. 2 months ago
    Anonymous

    wait till you try a Jamaican beef patty.
    Pro tip: use a larger hole grater to shred frozen butter/fat to get a flaky crust

  11. 2 months ago
    Anonymous

    If you liked those, you'll love "Jamaican Beef Patty"

    • 2 months ago
      Anonymous

      to Jamaicans they're just beef patties but not to be confused with British "beef patties" which are disappointingly meh

  12. 2 months ago
    Anonymous

    3rd gen Hispanic here
    I use those raw premade tortillas for mine. I typically made picadillo for them, and fry them in a shallow pan of oil until they're crispy. If I wasn't lazy as frick I'd make my own dough.
    Stuff them with whatever you want, anon. They'll be delicious

  13. 2 months ago
    Anonymous

    Gordon's home cooking cookbook has an excellent recipe. Some advice: roll your puff pastry very thin and don't make the filling too wet.

    I use beef, onion, egg and jalapenos in mine, though traditional Spanish calls for olives instead of peppers.

  14. 2 months ago
    Anonymous

    Also for sauce I don't think anyone actually puts chimichurri on their empanada, it's usually eaten without any sauce
    BUT if you're gonna use a sauce you should use a simple tomate sauce, the one they make in salta and tucuman(some Argentine provinces) is just shredded tomato, a little bit of olive oil, salt and you can add some hot sauce if you'd like

  15. 2 months ago
    Anonymous

    Mediterraneans and countries influenced by them like Latin America and Pakistan are truly doomed to obesity tbh

  16. 2 months ago
    Anonymous

    I like them with black olives and yellow mustard.

  17. 2 months ago
    Anonymous

    >raisins
    jesus christ

  18. 2 months ago
    Anonymous

    For me it's the salteña

  19. 2 months ago
    Anonymous

    I had some with beef mince, cumin and smoked paprika, boiled eggs and chopped olives. Pretty sure I made them with puff. Chimichurri too.
    It was a Graham Ramsay thing I saw on TV about a decade ago.

  20. 2 months ago
    Anonymous

    > all these huemonkeys proving how destitute their shitholes are of culture
    grim

  21. 2 months ago
    Anonymous

    Baked > Fried

    If you prefer fried emps, you're clearly white

    • 2 months ago
      Anonymous

      That's not the insult you think it is. You're speaking a white language, after all.

  22. 2 months ago
    Anonymous

    You can buy a little "press" to fold and crimp them. You can 3D print a "press" if you want. . . .

  23. 2 months ago
    Anonymous

    i had a pizza empanada when I was in puerto rico
    it was pretty good

  24. 2 months ago
    Anonymous

    its just a mexican hotpocket calm down steve

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