The Art of Making Empanadas: A Delicious Street Food Experience

One of my all-time favorite street foods is the empanada, and today we're going to try one of my all-time favorite fillings - corn beef. The great thing about empanadas is that they come with as many different fillings as you can possibly find, making them a versatile and exciting option for any meal. And the best part? We're going to make the dough from scratch, which is surprisingly simple and requires just a few ingredients.

To begin, we need to make our filling. So, let's add some oil to a preheated pan and sauté in 1 medium potato until it's tender crisp - about 4 minutes. This will give us a flavorful base for our empanada filling. Next, we'll add in a small chopped onion, 3 cloves of garlic, and 340g of corn beef. If you're not a fan of corn beef, feel free to substitute with ground pork, ground beef, or chicken - the choice is yours! We'll also add some salt and black pepper to bring out the flavors.

Now that our filling is cooked, we need to let it cool completely before assembling our empanadas. This is crucial, as we want to ensure that the dough doesn't melt when it's placed inside. With our filling ready, we can move on to making the dough. I recently learned about this recipe and was excited to give it a try.

To make the dough, we'll combine 2 cups of flour, 2 tablespoons of white granulated sugar, and half a teaspoon of salt in a bowl. Whisking everything together will help distribute the ingredients evenly, ensuring that our empanadas turn out deliciously balanced. Next, we'll add in 1 stick of cold butter - yes, it has to be really cold! This will help create a crumbly mixture when we mix it with water. Add in a few tablespoons of ice-cold water, and mix until the dough comes together.

The key to making great empanadas is using the right amount of water. I found that 18 tablespoons of cold water worked perfectly for me - feel free to adjust this ratio if you prefer a thicker or thinner dough. Once our dough is ready, we'll knead it gently until it forms a smooth ball. Cover the dough with cling wrap and refrigerate it for about 30 minutes to allow it to chill.

With our dough chilled, we can now roll it out into thin sheets. I used a steel bowl as a template to create uniform circles - feel free to experiment with different shapes and sizes! Cut out your desired number of empanada shapes, and then spoon a heaping tablespoon of our corn beef filling onto each one. Fold the dough over, pressing the edges together to seal it securely.

To add a touch of elegance, we'll use an egg wash to brush our empanadas before baking. Simply beat an egg with 2 tablespoons of milk, and coat your empanadas evenly with the mixture. This will give them a nice sheen and help them bake evenly.

Now that our empanadas are ready, let's pop them into the oven! Bake at 325°F (160°C) for about 40-45 minutes, or until they're golden brown. And voilà - our corn beef and empanada creation is complete! The combination of tender potato, flavorful corn beef, and light, flaky pastry is absolutely delightful.

These empanadas are perfect for satisfying any snack attack or meal craving. I must admit that I'm hooked on these delicious treats, and I'll be experimenting with more recipes like this in the future. So, if you're looking to spice up your culinary adventures, head over to cookingshare.com and check out some of the amazing content waiting for you there. Don't forget to give us a thumbs-up and subscribe for more tasty creations!

"WEBVTTKind: captionsLanguage: enoh hi guys today we're doing up one of my all-time favorite Street Foods imp pinadas they come with as many different fillings as you can possibly find they're available all over the world but today we're going to try one of my all-time favorite fillings corn beef and the great thing is we're going to make the dough from scratch and it's super simple unlike other recipes where you have to add you know a ton of ingredients this is just super simple so let me walk you through this and show you how to make it we're going to begin by making our filling so to do this we're going to add some oil to a preheated pan here add in the potatoes and we're going to stir and Fry these for about 4 minutes just to the point where they're Tender Crisp meaning you want a fork to penetrate them but you don't want them super soft I should mention too that this is one medium potato and I'm just going to DIC this up now our potatoes are Tender Crisp I'm going to add in a small chopped onion I'm using red here but you can use white or yellow three cloves of Cho garlic and we're just going to stir and sauté this for a minute or so just until that wonderful flavor fills the air and you know I love that smell all right now we're going to add in 340 G of corn beef if you're not a fan of corn beef you can use you know ground pork ground beef beef Crown Chicken whatever you like I just love the corn beef so we're just going to break this up a little bit season this up with a bit of salt now I know the ground or the corn beef might be salty enough but I want to add a bit more and some ground black pepper and of course I'm the pepper lover so going to add Lots okay give it another stir this is going to be so good you know I could eat it just like this and never mind the empanadas but yeah it's going to be good you know having said that guys I sometimes make this exact dish up for breakfast serve it up with a couple of eggs some toast it is just delish now it's beautifully cooked we're going to kill the Heat and set it aside allowing it to cool completely cuz we're going to put this on dough and we don't want it melting our dough so now we're going to begin making the dough and I just learned about this recipe the other day so let's give it a shot and see what happens and if you don't like making it from scratch you can buy the store-bought stuff too so first off we're going to combine two cups of flour with 2 tbspoon of white granulated sugar about half a teaspoon of salt and give it a good whisk until everything is well combined you know the last thing you want is a big mouthful of salt that's far from yummy now we're going to add in one stick of butter and this is really cold butter and I can't stress enough that it has to be really cold okay now I'm just going to kind of mash this up I'm using this tool but you can use you know two forks your fingertips whatever you got kicking around just don't get all crazy and use a back hole or something like that so what you want is a nice crumbly mixture something like this now keep in mind that if your butter isn't cold you're not going to get this next step we're going to add in a few tablespoons of ice cold water and I've literally got ice cubes in this give it a mix up it's not enough so I'm going to add in another 3 tspoons two and three and mix it once again I'm just going to use my hands here and knead this this is about perfect here and I ended up using 18 tablespoons of cold water what we're going to do here is put it on some cling wrap and kind of form it out into a disc something like this cover it up and we'll put this in the fridge to chill for about 30 minutes our dough is nicely chilled now so we're going to go ahead and flour up the surface put the dough on and we're going to roll this out until it's about a/4 of an inch thick what I'm going to do next here is just take a steel bowl as a template and you can make these just about any size I think this is just about perfect you know you could even make mini empanadas if you want just press this down and that's pretty good right there I pressed about four circles out of here and but don't throw this out cuz I'm going to re you can roll it something like that now I've got my dough all rolled up I'm going to take a good heaping tablespoon of that yummy mixture and put it right in the middle oops then grab up one end here and just kind of fold it over something like this take the tip of my fork and just kind of go around the edges to give it that fancy effect and seal it up now that our empanadas are all made up I'm just going to go ahead and set them aside on a baking tray line with a baking mat you can use parchment paper too now I ended up with about eight decent size empanadas here um you're going to end up with a a bit of extra filling but you know you can have that for Brey The Next Step actually one of the last steps is going to make up an egg wash and what I got is an egg and I'm going to add in a couple of tablespoons of milk and simply just beat it up then take my brush and coat the Imp padas I find this helps them bake evenly and it makes them nice and shiny okay now into a 325° f 160 C oven and bake them until they're golden brown or you you can deep fry them too if you like after 40 to 45 minutes there you have a guys are corn beef and pinadas so delicious now let's give these guys a taste M these are so good guys the corn beef combined with the potatoes the spices super yummy the thing I really like is the pastry it's light it's it's it's fluffy M and a lot of empanadas I've had before they they have a whole bunch of pastry very little filling this is the perfect ratio I'm going to eat more of these I must try for many more recipes like this head on over to cooking share.com there's all kinds of great stuff over there give us a thumbs up and most of all subscribe thanks for watching and see you next time\n"