Empanadas: Baked. Not Fried

 

 
Dilemma 1: purchased yellow harina de maize that doesn’t work so well for making arepas
Dilemma 2: tempted by the sight and aroma of deep fried empanadas sold by sidewalk vendors
 
Possible Solution: homemade empanadas baked in the convection oven
 
dough:
2 cups yellow harina de maize
1 t baking powder
salt
1/2 c milk
1 egg
canola oil
 
filling:
cooked rice
pieces of cooked meat (I cut up sliced sausage: not exactly low-fat, I know)
red bell pepper, chopped
white onion, chopped
arroz con pollo seasoning (garlic powder, salt, tumeric, onion powder, ground cumin, etc.)
 
Prepare the dough as you would for pie crust. 
Combine all filling ingredients and mix well to distribute flavors equally.
Roll out the dough into ovals big enough to fold over 2 tablespoons of the filling.  The empanadas should not be larger than the palm of your hand.  The most common shape is similar to a crescent. Pinch the edges of the dough to secure the filling.
Bake the empanadas  for about 20 minutes in an oven that has been preheated to 400*F. If you desire a more crisp edge and can afford the extra fat, you can brush the crust with butter or vegetable oil before baking.
 
Enjoy hot or cold with aji.
 
 
 
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Categories: Food and drink | 3 Comments

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3 thoughts on “Empanadas: Baked. Not Fried

  1. Katrina

    Just not the same when they aren’t crisp and greasy

  2. Katrina

    Dear Katrina, I tried the recipe on your blog, Thursday for lunch. I used yellow corn meal. It didn’t hold together, but I filled it and laid the rest of the corn meal mixture on top. We ate it, but it was very dry. Dad melted some butter and poured over it. I spooned some water on it. Was the first ingredient yellow corn meal? Corn bread recipes usually require some flour. Love, Mom

  3. Katrina

    The empanadas?I didn’t use any wheat flour. Maybe corn flour has a more coarse grind than harina de maize…but I don’t think so. The instructions on the bag say to use 1 1/4 cups of water, salt to taste and 1 cup of "Harina Promasa" (the yellow corn flour). You are supposed to wait 2 minutes for the flour to absorb the water, I think. Some people add cheese or margarine to the mixture for flavor. Sorry it didn’t hold together for you.

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