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Empanadas

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Making homemade empanada dough is not as hard as you might think, especially if you have a food processor. And even if you don’t have one, it is still pretty easy to make by hand because the dough doesn’t need be overworked, and requires minimal kneading. Empanadas, also known as turnovers or hand pies, are one of my favorite foods. They’re so versatile and can be made with an infinite number of delicious fillings – you can be as creative as you want with empanada fillings. Empanadas are also the perfect way to use leftovers, especially when a) you don’t enough for a full meal of leftovers and b) you want something different. Ingredients 3 cups all-purpose flour ¼ to 1/2 teaspoon salt 6 oz unsalted butter (1 stick of butter = 4 oz) 1 egg 1/4 cup to 1/2 cup of water or milk adjust
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EMPANADAS COLOMBIANAS
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180K views · 20K reactions | Acá se las vuelvo a dejar para los que comentaron en el reel anterior que subí el relleno les cuento hay 4 recetas más de masa pero esta es buenísima! Ya la probaron? 👉comenten que otra masa quisieran que comparta? - Masa para empanadas con salmuera en 10 minutos Ingredientes // Ingredients Harina de trigo, 500 gr // All-purpose flour, 2 ½ cup Agua, 225 ml o más // Water, 1 cup Manteca/Mantequilla, 50 gr // Butter, 4 tbsp Sal, 2 cdas // Salt, 2 tbsp Preparación En un bowl agregar el agua bien caliente junto con la manteca, diluir un poco. Ahora incorporar la harina y la sal. Amasar bien. Bollar y separar en dos pedazos. Estirar bien y formar las tapitas de empanadas. Rellenar con la carne que quedó en heladera de un día para otro. Llevar a horno y listo!!! ***** Instructions In a bowl add the very hot water together with the butter, dilute a little. Now add the flour and salt. Knead well. Bollar and separate into two pieces. Stretch well and form the empanada caps. Fill with the meat that was left in the fridge overnight. Bake and done!!! | Andrea Amatte