first hello - i hardly ever post, but i get a lot of good ideas and
info here.

i just returned from two weeks in Buenos Aires, and discovered
Empanadas! every restaurant has them. you can order one, or 10, and at
first i thought it was just a dessert, but soon learned they have
chicken, spinach, ham, all sorts of great stuff.

so of course i want to make these tonight, and i'm sure i can make a
good chicken filling, but any ideas for the pastry shell?

i called a upscale food place and they have little square crusts, but
i'm curious if anyone knows if anything special goes into the pastry of
south american style Empanadas. i would mind just making the pastry
with flour/milk, but want to get it just right

also any idea on how long to bake? i'm going to hunt for some filling
ideas, but want to make sure i have the crust correct first

thanks in advance!!

Here is a recipe that I'm going to try this week:

http://www.cdkitchen.com/recipes/rec...das22263.shtml

Looks very good.--r3

On 5 Nov 2005 13:15:20 -0800, james wrote:

> first hello - i hardly ever post, but i get a lot of good ideas and
> info here.
>
> i just returned from two weeks in Buenos Aires, and discovered
> Empanadas! every restaurant has them. you can order one, or 10, and at
> first i thought it was just a dessert, but soon learned they have
> chicken, spinach, ham, all sorts of great stuff.
>
> so of course i want to make these tonight, and i'm sure i can make a
> good chicken filling, but any ideas for the pastry shell?

http://foodgeeks.com/recipes/recipe/...eat_pies.phtml

http://www.foodnetwork.com has a number of empanada
recipes, including for the dough. Good luck.

nancy

just finished, and the dough wasn't as big a deal as i thought, was
actually easier than going to the specialty store to get the little
circles.

i used this recipe - and also checked a few others

http://www.foodnetwork.com/food/reci..._11193,00.html

the cornmeal gave it a great flavor, the filling wasn't quite as
minced as i had in Buenos Aires, but most likely because i made
chicken, not meat or spinach. i'll probably do some cheese with the
next ones too.

ended up with about 15 of them, and they tasted great. now that i have
the process down i'll definetely be doing more of these with different
fillings...

wish i could make these without frying them (baking), but that would
probably make them too bready. plus it was pretty easy once i chopped
everything up and made the dough, only fried them for about 3-4
minutes, 3-4 at a time.

now i have to find something to do with the bottle of dulce de leche i
brought back from uruguay

thanks for the tips!

On 5 Nov 2005 18:44:24 -0800, james wrote:

> wish i could make these without frying them (baking), but that would
> probably make them too bready. plus it was pretty easy once i chopped
> everything up and made the dough, only fried them for about 3-4
> minutes, 3-4 at a time.

I've eaten baked empanadas and they were very good. Try it, you might
like it.

thanks - i will next time. i was going to bake a few, but they were
turning out so well i didn't want to heat up the oven for only a few of
them

i'll try it next time when i do spinach!

james wrote:
> thanks - i will next time. i was going to bake a few, but they were
> turning out so well i didn't want to heat up the oven for only a few of
> them
>
> i'll try it next time when i do spinach!

I believe the Chilean empanadas I get are baked. They look to me as
though they've had an egg wash brushed on them before baking. The beef
ones have a few raisins in them, too, which surprised me the first time
but now I would miss them if they weren't there. -aem

8. aem
Nov 6, 2:13 pm show options

Newsgroups: rec.food.cooking
From: "aem" > - Find messages by this author
Date: 6 Nov 2005 11:13:42 -0800
Local: Sun, Nov 6 2005 2:13 pm
Subject: argentina Empanadas
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james wrote:
> thanks - i will next time. i was going to bake a few, but they were
> turning out so well i didn't want to heat up the oven for only a few of
> them

> i'll try it next time when i do spinach!



I believe the Chilean empanadas I get are baked. They look to me as
though they've had an egg wash brushed on them before baking. The beef

ones have a few raisins in them, too, which surprised me the first time

but now I would miss them if they weren't there. -aem


Aem--fyi, the recipe I posted above calls for 2 teaspoons raisins in
the beef filling. These empanadas are baked, and brushed with an egg
glaze.--r3

On 6 Nov 2005 11:13:42 -0800, aem wrote:

> I believe the Chilean empanadas I get are baked. They look to me as
> though they've had an egg wash brushed on them before baking. The beef
> ones have a few raisins in them, too, which surprised me the first time
> but now I would miss them if they weren't there. -aem


I absolutely love that filling!

<slobber>

aem wrote:

>
> I believe the Chilean empanadas I get are baked. They look to me as
> though they've had an egg wash brushed on them before baking. The beef
> ones have a few raisins in them, too, which surprised me the first time
> but now I would miss them if they weren't there. -aem
>
Do they have sliced spanish olives in the mixture too?
Goomba

In article . com>,
"james" > wrote:

> first hello - i hardly ever post, but i get a lot of good ideas and
> info here.
>
> i just returned from two weeks in Buenos Aires, and discovered
> Empanadas! every restaurant has them. you can order one, or 10, and at
> first i thought it was just a dessert, but soon learned they have
> chicken, spinach, ham, all sorts of great stuff.
>
> so of course i want to make these tonight, and i'm sure i can make a
> good chicken filling, but any ideas for the pastry shell?
>
> i called a upscale food place and they have little square crusts, but
> i'm curious if anyone knows if anything special goes into the pastry of
> south american style Empanadas. i would mind just making the pastry
> with flour/milk, but want to get it just right
>
> also any idea on how long to bake? i'm going to hunt for some filling
> ideas, but want to make sure i have the crust correct first
>
> thanks in advance!!

I think of them as little meat tartlets - standard-type pie dough with
filling - seems i've seen the fillings involving raisins sometimes. I
haven't made them in a very long time and am not sure I have the recipe
around.
--
http://www.jamlady.eboard.com, updated 11-7-05 with the first story
about our trip to San Francisco for Nephew Pat's wedding last weekend.

On 2005-11-08, Melba's Jammin' > wrote:

> I think of them as little meat tartlets - standard-type pie dough with
> filling - seems i've seen the fillings involving raisins sometimes. I
> haven't made them in a very long time and am not sure I have the recipe
> around.

Yep, raisins are traditional. There's dozens of recipes on the net.

nb

In article . com>,
james > wrote:
>now i have to find something to do with the bottle of dulce de leche i
>brought back from uruguay

Try it over ice cream. Or make sandwich cookies. My recollection (some 20+
years old) was a basic butter cookie. Spread the dulce between two cookies
and then around the outside. Roll in coconut.

Barbara

Barbara Need
UChicago

i made some more dough for the leftover filling and baked them - tasted
fine and i'd rather bake than fry.

i try to eat healthy and would much rather have a quick snack i made
myself than a hot pocket type meal.

i'm going to do some spinach and ham ones soon. i'm addicted to these
guys, and i can just throw a few in a tupperware for work - they reheat
decent in microwave

Melba's Jammin' wrote:

> I think of them as little meat tartlets - standard-type pie dough with
> filling - seems i've seen the fillings involving raisins sometimes. I
> haven't made them in a very long time and am not sure I have the recipe
> around.

Picadillo is a common filling for empanadas. Plumped raisins
are a typical ingredient in picadillo. Not all empanadas are
made using wheat flour pastry dough, and not all are baked.
My daughter's in-laws emigrated to the US from Colombia, SA.
Her brother-in-law makes a Colombian version of empanada made
with a dough that appears to be a mix of masa and cornmeal.
The flattened circles of dough are filled with a picadillo
type filling, the edges are sealed, then the empanadas are
fried in hot oil. Mmmm, mmm...good stuff. I've tried for
several years to wrangle the recipe from him. So far,
no success.

Rich

Rich McCormack wrote:
[snip]
> Her brother-in-law makes a Colombian version of empanada made
> with a dough that appears to be a mix of masa and cornmeal.
> The flattened circles of dough are filled with a picadillo
> type filling, the edges are sealed, then the empanadas are
> fried in hot oil. Mmmm, mmm...good stuff. I've tried for
> several years to wrangle the recipe from him. So far,
> no success.
>
Oh please try again, and share it with us! Whenever I hear someone say
they like British-style meat pies or pasties I assume they've never had
empanadas.... -aem

aem wrote:
>
> Rich McCormack wrote:
> [snip]
> > Her brother-in-law makes a Colombian version of empanada made
> > with a dough that appears to be a mix of masa and cornmeal.
> > The flattened circles of dough are filled with a picadillo
> > type filling, the edges are sealed, then the empanadas are
> > fried in hot oil. Mmmm, mmm...good stuff. I've tried for
> > several years to wrangle the recipe from him. So far,
> > no success.
> >
> Oh please try again, and share it with us! Whenever I hear someone say
> they like British-style meat pies or pasties I assume they've never had
> empanadas.... -aem

Sounds like a silly assumption. You are comparing apples and
screwdrivers.

In article > ,
Rich McCormack > wrote:

> Melba's Jammin' wrote:
>
> > I think of them as little meat tartlets - standard-type pie dough with
> > filling - seems i've seen the fillings involving raisins sometimes. I
> > haven't made them in a very long time and am not sure I have the recipe
> > around.
>
> Picadillo is a common filling for empanadas. Plumped raisins
> are a typical ingredient in picadillo. Not all empanadas are
> made using wheat flour pastry dough, and not all are baked.
> My daughter's in-laws emigrated to the US from Colombia, SA.
> Her brother-in-law makes a Colombian version of empanada made
> with a dough that appears to be a mix of masa and cornmeal.
> The flattened circles of dough are filled with a picadillo
> type filling, the edges are sealed, then the empanadas are
> fried in hot oil. Mmmm, mmm...good stuff. I've tried for
> several years to wrangle the recipe from him. So far,
> no success.
>
> Rich

Thanks for the clarification. I'm remembering now the picadillo
component. :-)
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.