Empanadas Recipe
Allie
Rodd
Empanadas
Chile
http://www.chilean-wine.com/how-to-make-chilean-empanadas
Introducción:
Las Empanadas son muy populares en Chile, y
son una comida común todo el año, especialmente durante las celebraciones del 18
de septiembre. La mayoría de la
comida chilena tiene carne, por lo tanto, empanadas son una comida
cotidiana a causa de la cantidad de carne. Las empanadas chilenas son horneadas
o fritas. Hay más cebollas en las
empanadas chilenas que en otros países porque la carne es muy cara en
Chile. Hay una proporción mayor de
cebolla a carne en las empanadas
chilenas.
Ingredientes para la
masa:
5 tazas de
Harina
4 cucharadas de El polvo de
hornear
1 cucharadita de
Sal
1/2 taza de La grasa de
verdura
1 taza de
leche
1 taza de agua
tibia
Ingredientes para el
relleno:
4
Cebollas- cortadas pequeñas
1/2 taza de aceite de
verduras
1 cucharadita chilli
rojo
1 cucharadita polvo de comino
½ libra de carne-cortada en trozos
pequeño
La sal- a
sabor
½ cucharadita de
pimienta
½ cucharadita de
oregano
3 huevos
duros
½ taza de pasas
negroas
1 taza de olivas
negras
1 huevo
crudo
Instrucciones:
Preparación Del Relleno:
1.
Saltea las cebollas en una cacerola a fuego medio
hasta translúcidas. Añade la carne y la mezcla
juntos
2.
Añade
la sal, el pimiento, el orégano, el comino, y e; chili rojo, y continua
mezclando sobre
fuego hasta dorar la carne.
3.
Quita
del fuego y deja la mezcla del
relleno enfriar.
Preparación de la
masa:
4.
En un bol grande, mezcla la harina, El polvo de hornear, y
sal.
5.
Añade la grasa(debe estar caliente
y blanda
6.
Añade
la leche, luego amasa la masa hasta integrar los
ingredientes. Deja la masa reposar
por 20 minutos tapada en una zona
tibia.
7.
Cubre
la superficie con un poco de harina y amasa y estira la masa con un rodillo de
amasar. Estira la masa en un modelo redondo hasta ser de ¼ pulgada en espesor,
y córtala en trozos redondos de aproximadamente 8 pulgadas de
diámetro.
Relleno la
masa:
1.
Corta
en trozos los 3 huevos duros en trozos de ½
pulgada.
2.
Añade algunos trozos del huevo duro, 1 oliva, y algunas pasas en
el relleno.
3.
Añada algo trozos del huevo duro, 1 olivas, y algo pasas en el
relleno.
4.
Humedece el borde de la masa, y cierra la empanada. Empuja los
bordes de la masa junta.
5.
Bate el huevo crudo en una taza, y aplícala encima de las
empanadas
6.
Pincha
la masa para dejar aire escapar
de la empanada.
7.
Separa
las empanadas en una bandeja de horno levemente grasada. Hornéalas en un
horno a 375 grados por 35-45
minutos, hasta marrón dorado. (Quita del
horno).
Original
Recipe:
Ingredients for
dough
5 cups of white
flour
4 tablespoons of baking
powder
1 teaspoon of
salt
½ cup of vegetable
shortening
1 cup of
milk
1 cup of warm water (use more or less to
attain proper elasticity/moisture)
Ingredients for the
filling
4 onions (finely
cubed)
½ cup of vegetable
oil
1 teaspoon of red
chili
1 teaspoon of cumin
powder
½ lb of meat (diced in small cubes ¼
inch)
Salt to
taste
½ teaspoon of black
pepper
½ teaspoon of
Oregano
To be used at filling
stage
3 hard boiled
eggs
½ cup of black
raisins
1 cup of black
olives
1 raw
egg
Preparation
of the filling:
Sautee the onion in a pan over medium heat
until onion is translucent. Add
meat and blend together.
Add salt, pepper, oregano, cumin and chili
powder and continue mixing over heat until meat is brown in color.
Remove from heat and let filling mixture cool
down.
Preparation
of the dough:
In a large bowl blend flour, baking powder
and salt. Add shortening
(should be warm and soft),
Add milk then knead dough until ingredients
are well integrated. Let the dough
sit for 20 minutes covered in warm
area.
Cover your work surface with a little bit
of flour and begin slowly kneading and stretching the dough with a dough roller
(you can use an empty wine bottle if you don’t have roller).
Stretch the dough out in circular patter until its roughly about ¼ inch in
thickness.
Cut the dough into round pieces of
approximately 8 inches in diameter.
This
is the end...my friend
Chop the 3 hard boiled eggs into ½ inch
pieces.
Take the cold filling and use a single
table spoon to place filling onto each piece of dough.
Add a couple of pieces of chopped hard boiled egg, 1 olive and a couple
of raisins onto the filling. Don’t
put too much on or you will have a difficult time sealing the
empanada.
Wet one of your fingers in a cup of warm
water and lightly moisten the edge of the dough. Now close the empanada up by brining
one side over to cover the filling.
Press firmly but not too hard to bring the edges together.
Fold them into rectangles.
See picture for detail
Take the raw egg and beat it in a cup. Take a little dab of the beaten egg and
lightly cover the top side of the empanada. User your finger if you don’t have a
brush…”Chilean style”.
With a fork, lightly prick the empanadas
two or three times…gently and just enough to pierce the dough.
(this will prevent them from exploding in the oven).
When I was a kid I thought this was for decoration…what a
dork!
Now place empanadas in a lightly greased
baking sheet. Separate them by at
least an inch (they will grow a bit).
Bake in a 375 degree oven for approximately 35-45 minutes.
They should be a nice goldish-brown
color.
Remove from oven, pour yourself a nice
glass of Chilean red…any Chilean red will do. Open your mouth and proceed to enter
into heaven. Don’t look
back…salvation up ahead.
Rodd
Empanadas
Chile
http://www.chilean-wine.com/how-to-make-chilean-empanadas
Introducción:
Las Empanadas son muy populares en Chile, y
son una comida común todo el año, especialmente durante las celebraciones del 18
de septiembre. La mayoría de la
comida chilena tiene carne, por lo tanto, empanadas son una comida
cotidiana a causa de la cantidad de carne. Las empanadas chilenas son horneadas
o fritas. Hay más cebollas en las
empanadas chilenas que en otros países porque la carne es muy cara en
Chile. Hay una proporción mayor de
cebolla a carne en las empanadas
chilenas.
Ingredientes para la
masa:
5 tazas de
Harina
4 cucharadas de El polvo de
hornear
1 cucharadita de
Sal
1/2 taza de La grasa de
verdura
1 taza de
leche
1 taza de agua
tibia
Ingredientes para el
relleno:
4
Cebollas- cortadas pequeñas
1/2 taza de aceite de
verduras
1 cucharadita chilli
rojo
1 cucharadita polvo de comino
½ libra de carne-cortada en trozos
pequeño
La sal- a
sabor
½ cucharadita de
pimienta
½ cucharadita de
oregano
3 huevos
duros
½ taza de pasas
negroas
1 taza de olivas
negras
1 huevo
crudo
Instrucciones:
Preparación Del Relleno:
1.
Saltea las cebollas en una cacerola a fuego medio
hasta translúcidas. Añade la carne y la mezcla
juntos
2.
Añade
la sal, el pimiento, el orégano, el comino, y e; chili rojo, y continua
mezclando sobre
fuego hasta dorar la carne.
3.
Quita
del fuego y deja la mezcla del
relleno enfriar.
Preparación de la
masa:
4.
En un bol grande, mezcla la harina, El polvo de hornear, y
sal.
5.
Añade la grasa(debe estar caliente
y blanda
6.
Añade
la leche, luego amasa la masa hasta integrar los
ingredientes. Deja la masa reposar
por 20 minutos tapada en una zona
tibia.
7.
Cubre
la superficie con un poco de harina y amasa y estira la masa con un rodillo de
amasar. Estira la masa en un modelo redondo hasta ser de ¼ pulgada en espesor,
y córtala en trozos redondos de aproximadamente 8 pulgadas de
diámetro.
Relleno la
masa:
1.
Corta
en trozos los 3 huevos duros en trozos de ½
pulgada.
2.
Añade algunos trozos del huevo duro, 1 oliva, y algunas pasas en
el relleno.
3.
Añada algo trozos del huevo duro, 1 olivas, y algo pasas en el
relleno.
4.
Humedece el borde de la masa, y cierra la empanada. Empuja los
bordes de la masa junta.
5.
Bate el huevo crudo en una taza, y aplícala encima de las
empanadas
6.
Pincha
la masa para dejar aire escapar
de la empanada.
7.
Separa
las empanadas en una bandeja de horno levemente grasada. Hornéalas en un
horno a 375 grados por 35-45
minutos, hasta marrón dorado. (Quita del
horno).
Original
Recipe:
Ingredients for
dough
5 cups of white
flour
4 tablespoons of baking
powder
1 teaspoon of
salt
½ cup of vegetable
shortening
1 cup of
milk
1 cup of warm water (use more or less to
attain proper elasticity/moisture)
Ingredients for the
filling
4 onions (finely
cubed)
½ cup of vegetable
oil
1 teaspoon of red
chili
1 teaspoon of cumin
powder
½ lb of meat (diced in small cubes ¼
inch)
Salt to
taste
½ teaspoon of black
pepper
½ teaspoon of
Oregano
To be used at filling
stage
3 hard boiled
eggs
½ cup of black
raisins
1 cup of black
olives
1 raw
egg
Preparation
of the filling:
Sautee the onion in a pan over medium heat
until onion is translucent. Add
meat and blend together.
Add salt, pepper, oregano, cumin and chili
powder and continue mixing over heat until meat is brown in color.
Remove from heat and let filling mixture cool
down.
Preparation
of the dough:
In a large bowl blend flour, baking powder
and salt. Add shortening
(should be warm and soft),
Add milk then knead dough until ingredients
are well integrated. Let the dough
sit for 20 minutes covered in warm
area.
Cover your work surface with a little bit
of flour and begin slowly kneading and stretching the dough with a dough roller
(you can use an empty wine bottle if you don’t have roller).
Stretch the dough out in circular patter until its roughly about ¼ inch in
thickness.
Cut the dough into round pieces of
approximately 8 inches in diameter.
This
is the end...my friend
Chop the 3 hard boiled eggs into ½ inch
pieces.
Take the cold filling and use a single
table spoon to place filling onto each piece of dough.
Add a couple of pieces of chopped hard boiled egg, 1 olive and a couple
of raisins onto the filling. Don’t
put too much on or you will have a difficult time sealing the
empanada.
Wet one of your fingers in a cup of warm
water and lightly moisten the edge of the dough. Now close the empanada up by brining
one side over to cover the filling.
Press firmly but not too hard to bring the edges together.
Fold them into rectangles.
See picture for detail
Take the raw egg and beat it in a cup. Take a little dab of the beaten egg and
lightly cover the top side of the empanada. User your finger if you don’t have a
brush…”Chilean style”.
With a fork, lightly prick the empanadas
two or three times…gently and just enough to pierce the dough.
(this will prevent them from exploding in the oven).
When I was a kid I thought this was for decoration…what a
dork!
Now place empanadas in a lightly greased
baking sheet. Separate them by at
least an inch (they will grow a bit).
Bake in a 375 degree oven for approximately 35-45 minutes.
They should be a nice goldish-brown
color.
Remove from oven, pour yourself a nice
glass of Chilean red…any Chilean red will do. Open your mouth and proceed to enter
into heaven. Don’t look
back…salvation up ahead.
Oda a la Empanada
Empanadas
De rechupete El motivo para vivir Lo bueno del crocante y hojaldrada cascara Lleno de vapor y delicado para el relleno Tú corteza, soso pero bonita Tú borde fruncida, conteniendo tú belleza verdad Crocante, tú te desmoronas en hojuelas Lleno de vapor y dulce, tú cubres mi mundo Un mitón tibia, tú consolas Un cofre del tesoro, tú contienes oro invaluable Rollizo y lleno, un rayo del sol envuelve tú comida Tu olor fresco emana desde adentro Tus entrañas burbujean y pum se derriten sobre mi lengua Tú iluminas todos los días Tú me llenas con felicidad El motivo para vivir De rechupete Empanadas |
Empanadas
Scrumptious The reason for living Crispy and flaky goodness for the shell Steamy and delicate for the filling Your crust, bland yet beautiful Your puckered edge, containing your true beauty Crisping, you flake apart Steamy and sweet smelling, you cover my world A warm mitten, you comfort A treasure chest, you hold priceless gold Plump and full, a ray of sunshine enveloping your food Your fresh smell emanates from within Your insides bubble and pop They melt over my tongue You brighten every day You fill me with happiness The reason for living Scrumptious Empanadas |
The Project
In this project we chose a country to study and learned about how they incorporate food into their culture. We were then able to chose a food item that is popular in one way or another for that country, and find a recipe commonly used to translate. once a recipe was chosen for our food of choice, the recipe was translated by each student and went through multiple drafts of refinement until the recipe was completed. After finishing this, we each wrote an ode to either a part of the recipe, or to our food in general. I chose to study the country of Chile, and chose empanadas as my food of choice. The final project was to actually make and serve our food at an all school exhibition, while presenting our recipes and odes.
This project was very motivating because we had an end goal of making our foreign food. I learned how to say many food items in Spanish, so this project helped me to grow in my Spanish speaking abilities. Also, cooking is a passion of mine so it was very exciting for me to be able to chose any kind of food popular in Chile, then go on to actually make the food and see ho it tasted. Many people came up to me during exhibition and stated they had been to Chile or another South American country and eaten empanadas, they told me that mine were very close to what they have had in other countries. I found this to be very rewarding and exciting that I had made a food item that many people in another country eat on a daily basis. I learned many new things during this project, and had fun with making a food I had never made before during this project.
This project was very motivating because we had an end goal of making our foreign food. I learned how to say many food items in Spanish, so this project helped me to grow in my Spanish speaking abilities. Also, cooking is a passion of mine so it was very exciting for me to be able to chose any kind of food popular in Chile, then go on to actually make the food and see ho it tasted. Many people came up to me during exhibition and stated they had been to Chile or another South American country and eaten empanadas, they told me that mine were very close to what they have had in other countries. I found this to be very rewarding and exciting that I had made a food item that many people in another country eat on a daily basis. I learned many new things during this project, and had fun with making a food I had never made before during this project.