Empanadate – Recipeivas
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Empanadas are chilli corn pies that can be made with imagination. Here are a few examples.
Ingredients for eight
At a time
100 g butter 4 dl cream 4 dl wheat flour;6 dl cornflour 1 tsp salt 2 tsp baking powder 1 egg for buttering
Serving options for the empanadas
cooked
Other options for the empanadas.cooked spinach
Diced onion
Boiled egg
Cooked potatoes
Grated cheese
Cubes of paprika
Smoked egg
Cooked potatoes
Grated cheese
Broiled minced meat
Tomatoes
Salt, pepper, cumin, paprika, chilli, etc.
Melt. Prepare the pasta, chop, boil or fry, whatever you choose for the empanadas. For a batch you’ll need about 4-5 dl.
Mix the dry ingredients in a mixing bowl, then whisk the butter into the flour. Gradually thin with the cream. The empanada dough should be quite dense. Cover with cling film for 15 minutes to allow to rest. Bake in the oven at 225C.
Finish the bridge with a vat of tea. Season generously. Be careful not to overcook the batter. Then the empanadas will start to crack in the oven.
Roll out the dough to half a centimetre thick. Using a pie tin, take discs of the dough* and place a hefty tablespoon of the filling in the centre. Fold the other half into the lid and moisten the seam with beaten egg, then press the lid into the lid tightly. Place on a baking tray lined with buttered paper. Brush the surface of the empanadas with egg and bake for 15 minutes to give the pies a nice crust. Leave to cool in the oven and enjoy!
* The picture shows the empanadas of a busy man, i.e. one big pie cut into smaller pieces.
The empanadas of a busy man are a big pie cut into smaller pieces.
