Fried Empanadas
User Reviews
5
Fried Empanadas
Description
Fried empanadas begin with a dough combining various fats like lard, duck fat, butter, beef tallow, and vegetable shortening with flour, baking powder, salt, ice water, and vinegar. This combination yields a dough that is both tender and crisp when fried. The filling involves cooking Mexican chorizo to render fat, then adding onion and boiled potato for substance, finishing off with Monterey Jack cheese for a creamy texture.
The method includes chilling the dough balls to rest for an hour, improving workability. Filling is cooled before assembling. The empanadas are fried in deep canola oil between 325ºF and 365ºF, producing a crunchy crust with a warm, savory filling. The recipe suggests variations in flours and even offers options to bake instead of fry. Filling quantity is controlled to avoid overstuffing and bursting during cooking.
These empanadas offer a savory snack or appetizer, suitable for serving warm. They can be customized with alternative flours or fillings. The dough and cooking fat mixture supports adaptability in flavor and texture, and the recipe provides guidance to maintain proper frying temperatures for consistent results.
Practical tips include monitoring oil temperature closely, using various flours for different flavors, and alternative cooking methods such as baking with an egg wash for a golden finish.
Ingredients
DOUGH
- 2 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup lard
- 1/2 cup duck fat
- 1/2 cup butter
- 1/2 cup beef tallow
- 1/2 cup vegetable shortening
- 1/3 cup water ice
- 2 teaspoon distilled vinegar or white wine vinegar
SAMPLE FILLING
- 9 ounces Mexican chorizo
- 1 cup onion minced, white or yellow
- 1 pound potato peeled and boiled until tender
- 4 ounces Monterey jack cheese shredded
Instructions
DOUGH
- Mix the flour, salt and baking powder in a bowl. Add the lard and combine with your clean fingers until the mixture looks like sand. Add the ice water and vinegar and knead into a fairly soft and pliable dough. You can add a little more ice water if you need to.
- Divide the dough into balls about 50 grams, or 1 3/4 ounces. You should be able to make 11 or 12. Put the balls into a plastic bag and set aside for 1 hour.
FILLING
- While the dough is resting, make the filling. Cook the chorizo in a pan until the fat renders, then add the onion. While this is cooking, dice the cooked potato and add that to the mix. Let this all cook about 10 minutes, then remove from heat, let cook a few minutes, then pop the mixture in the fridge to cool.
- When it is at least at room temperature, you can mix in the cheese.
FINISHING
- Heat 2 or 3 cups of canola oil in a frying pan; you want it at least 1 1/2 inches deep, and 2 inches is better. (Remember you can later strain the oil and reuse it several times) You're looking for 350°F. Set a cooling rack over a baking sheet in your oven and set the oven to 200°F.
- Get a little bowl of water ready and grab a fork to seal the empanadas.
- While the oil is heating up, line a tortilla press with two pieces of plastic cut from a plastic bag. Squash one of the balls into a round. Fill it with a couple tablespoons of the filling, dip a finger into the water and wet the outside rim of the dough. Fold it over and seal. Pick the empanada off the plastic and set on a cutting board. Crimp the edges with the tines of the fork.
- If you are good, you can do this assembly line style and just make and fry. If you are just starting out, you probably want to make at least half of the empanadas before you start frying.
- When you are ready, slip a few empanadas into the hot oil, bottom side down. Usually only a little of the top will bob above the surface of the oil. Fry until golden, 2 or 3 minutes, then flip. When both sides are golden brown, move the empanada to the cooling rack in the oven and continue with the rest of the empanadas.
Notes
- Maintain frying oil temperature between 325°F and 365°F, allowing it to return to 350°F between batches for even cooking.
- Avoid overfilling empanadas to prevent bursting during frying.
- For baking, brush assembled empanadas with an egg and milk wash and bake at 400°F for 20 minutes.
- Substitute or experiment with different flours for varied flavor and texture, starting with ½ cup substitution.
- Use lard or chosen fats in the dough to affect tenderness and flavor; vegetable shortening is least preferred.
- A sweet filling requires butter in the dough and added sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 559mg | 23% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
