Тези вкусни и удобни обороти в латиноамерикански стил могат да бъдат замразени до три месеца, индивидуално увити в пластмаса и поставени в затварящи се пластмасови торбички. Не е нужно да се размразявате преди печене, те могат да отидат направо от фризера до фурната.
These delicious and convenient Latin American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There is no need to thaw before baking, they can go straight from the freezer to the oven. Source: Everyday Food, April 2004.
This recipe includes a filling made with ground meat, onions, jalapeno chiles, chili powder, diced tomatoes, salt, pepper, and fresh cilantro. The dough is made with all-purpose flour, baking powder, salt, cold butter, cold water, and a beaten egg.
To make the filling, cook the ground meat in a skillet until browned, then add the onions and jalapeno chiles and cook until softened. Stir in the chili powder and diced tomatoes and cook until the mixture thickens. Season with salt and pepper and fold in the cilantro. Let cool.
To make the dough, combine the flour, baking powder, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add enough cold water to form a dough.
Form the empanadas by rolling out the dough and cutting it into circles. Spoon some of the filling onto each circle and fold the dough over to enclose the filling. Crimp the edges to seal.
If desired, freeze the empanadas on a baking sheet until firm, then wrap tightly in plastic and store in resealable plastic bags.
To bake fresh or frozen empanadas, preheat the oven to 400 degrees Fahrenheit. Place the empanadas on a baking sheet and brush with beaten egg. Bake until golden brown, rotating the baking sheet halfway through, for 30 to 40 minutes.
Enjoy these tasty and convenient empanadas as a snack or a meal!
26.04.2023 @ 20:47
These delicious and convenient Latin American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There is no need to thaw before baking, they can go straight from the freezer to the oven. Source: Everyday Food, April 2004.
This recipe includes a filling made with ground meat, onions, jalapeno chiles, chili powder, diced tomatoes, salt, pepper, and fresh cilantro. The dough is made with all-purpose flour, baking powder, salt, cold butter, cold water, and a beaten egg.
To make the filling, cook the ground meat in a skillet until browned, then add the onions and jalapeno chiles and cook until softened. Stir in the chili powder and diced tomatoes and cook until the mixture thickens. Season with salt and pepper and fold in the cilantro. Let cool.
To make the dough, combine the flour, baking powder, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add enough cold water to form a dough.
Form the empanadas by rolling out the dough and cutting it into circles. Spoon some of the filling onto each circle and fold the dough over to enclose the filling. Crimp the edges to seal.
If desired, freeze the empanadas on a baking sheet until firm, then wrap tightly in plastic and store in resealable plastic bags.
To bake fresh or frozen empanadas, preheat the oven to 400 degrees Fahrenheit. Place the empanadas on a baking sheet and brush with beaten egg. Bake until golden brown, rotating the baking sheet halfway through, for 30 to 40 minutes.
Enjoy these tasty and convenient empanadas as a snack or a meal!