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Make the Empanada Discs: In a food processor, add the flour, salt, baking powder and lard, butter or vegetable shortening. Pulse until mixed. Pulse until mixed. 2.
The filling is made with ground beef, onion, spices and green olives and baked in flaky empanada dough until golden brown. Get the recipe: Beef Empanadas (Argentina) Take Two Tapas
These ham and cheese pinwheels are made easy using store-bought crescent roll dough. They are chock-full of melty cheese and savory-sweet ham, topped with fresh parsley and toasty poppy seeds for ...
1. Make the Dough: In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Beat the eggs with the wine and vinegar and drizzle over the flour mixture. Pulse until the dough just comes together. On a lightly floured work surface, gently knead the dough until smooth.
Cut 8 (4-inch) rounds from each pie crust, re-rolling the dough as needed. For each empanada, place 2 tablespoons chicken mixture in the center of each round. Pinch the edges together to seal and place on 2 baking sheets. Bake for 20 minutes or until the empanadas are golden brown.
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In Puerto Rico, empanadas are made of a flour base and fried, and are known as empanadillas. Common fillings include meat such as ground beef picadillo, pork, chicken, pizza [41] (marinara sauce and cheese), guava and cheese, jueyes (crab), chapín (Spotted trunkfish), rabbit, octopus, and much more depending on local cuisine.
Transfer empanadas to oven and bake until puffed and light golden, 12-14 minutes. Meanwhile, in a blender, food processor, or small bowl, combine sour cream, cilantro, remaining garlic, and juice ...