Posts Tagged "Empanada"

Meat Empanada (Meat Pies in Individually Sized Servings)

Many moons ago, I first tasted the ‘empanada’ of El Gusto Restaurant on Claro M. Recto Street, I knew I had to come up with a recipe just like it. Sometimes in the middle of the night, I would crave their meat pies and would ask the messenger to get some – it was that good. But they must have changed cooks because lately, only the crust remains the same. It is sad when a good product becomes popular, and then something happens to make it inferior. For most things, quality is still the best standard. This is good for ‘merienda’ (afternoon snack) or light meal. During my catering days, I accepted an order of 1000 pieces of these, and my staff and I worked through the day and night to ready them for delivery. Never again! Makes 25 pies. Ingredients: Filling – 1 1/2 teaspoons crushed garlic 125 grams finely chopped onions 2 tablespoons cooking oil 500 grams ground pork or 250 grams ground pork and 250 grams ground beef 1 tablespoons soy sauce 1 1/2 teaspoons salt 1/2 teaspoons freshly ground black pepper 1/4 cup raisins 125 grams potatoes – cut into 1/4-inch cubes and slightly pan fried Crust: See Empanada Recipe Procedure: In a medium sized wok, placed over medium-low fire, saute garlic and onions in oil until onions are transparent and garlic slightly browned. Add the ground meat, soy sauce, salt, pepper, and raisins. Cook until meat is browned but not dry; turning the meat often till this is done. Add pan friend potato cubes, the reduce the heat to low, stirring occasionally until mixture is dry. Remove from heat and let cool. Prepare crust using Empanada pastry recipe. Cut out pastry into 5-inch diameter circles, using a cardboard pattern as a guide. Repeat with other pieces of dough. For each set of cut pastry, begin to fill them. Divide the meat mixture into 25 equal portions; you can weigh the lot and divide accordingly. Place a portion on one side of the rolled out crust. Brush around edge of crust with a mixture of 1 egg white and 1 tablespoon cold water, lightly beaten. Fold over the crust to make a half moon. Roll the edges, into tiny folds, all around to seal. Brush with egg white mixture or milk, to give it a nice gloss when baked. Arrange pies on greased and floured baking sheet or line baking sheet with baking paper. Leave 1-inch space between pies. Bake in a preheated oven 180ºC or 350ºF for 20 minutes or until the pies are a light golden brown....

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Chicken Empanada (Chicken Pie in Serving Sized Portions)

Ingredients: 1/2 cup chopped onions 50 grams (3 1/2 tablespoons) butter 2 tablespoons cooking oil 250 grams bacon – sliced into 1/4-inch pieces 250 grams ham – sliced into 1/4-inch pieces 1 whole chicken – boiled till cook, deboned and cut into 1/4-inch cubes 1 small can Vienna Sausage, halved lengthwise, then sliced crosswise into 1/8-inch thick slices (half moon) 1 small can green peas or 100 grams frozen peas and cooked 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 hard-boiled eggs – peeled and sliced into 8 half moons Crust: See Empanada Pastry Recipe Mixture for Sealing Pie Edges: 1 egg white 1 tablespoon cold water Mix together well and use to brush edges of pie crust and to brush top of pie. You may also use milk to brush edges and top. Procedure: In a medium wok over medium-low fire, saute onions in butter and oil until transparent. Add bacon and cook until half cooked. Add ham, chicken, Vienna sausage, peas, salt and pepper. Simmer about 10 minutes, stirring occasionally to prevent sticking at the bottom and to blend the flavors. The mixture must be moist but not wet. Remove from fire and let cool. When cool, put 2 tablespoons (for small pies) or 1/4 cup (for bigger pies) of the mixture onto one side of rolled out pie crust. Top with a slice of hard boiled egg. Brush edges with egg-white/water mixture. Fold over the pie crust and seal edges by making small folds around. Brush top with egg-white/water mixture or milk. Arrange pies on a greased and floured cookie sheet or line cookie sheet with baking paper. Bake in pre-heated oven at 175ºC or 350ºF for 15 to 20 minutes or until the crust is a light golden brown. Makes 30 small pies or 25 big pies. The small pies are good for merienda and bigger ones for...

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Empanada Pastry (Pie Pastry)

Ingredients: 3 1/2 cups (420 grams) all purpose flour 2/3 cup (130 grams) sugar – you can lessen this 1 teaspoon salt 1 cup sour cream 3/4 cup shortening Procedure: In a medium sized bowl, stir together flour, sugar and salt. Make a well in the center of flour mixture (push mixture up sides of bowl), and pour sour cream and shortening into well. With a pastry blender, or fork and knife, cut sour cream and shortening into flour until particles are the size of peas. Using your hands, shape dough into a ball and knead until smooth. Divide dough into four pieces. Take one piece of dough and cover the rest with plastic wrap or a hand towel, until ready to use. On a lightly floured surface, roll out dough 1/8-inch thick. Cut out 4-inch (for small pies) or 5-inch (for bigger pies) diameter circles, using cardboard pattern as a guide. Gather the left over pieces and roll them out again. Repeat with other pieces of dough. Fill pastry with dough. Seal the edges with egg white/water mixture and make tiny folds all around the pie to seal edges nicely. Notes: Fill per batch of rolled out dough so that the dough does not stiffen. Remember that the dough was divided into four lots. Roll and fill per part of...

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