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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.
Cover with plastic wrap while you form the remaining empanadas. 4. Preheat the oven to 350°. In a deep skillet, heat 1/2 inch of oil to 350°. Fry 4 empanadas at a time, turning once, until browned and crisp, 2 minutes. Drain on paper towels and transfer to a baking sheet. When all of the empanadas have been fried, reheat them in the oven and ...
1. Potato Wedges. There’s no precise cutting needed for potato wedges, unlike fries, so they’re easier and fast to make. These are seasoned with paprika and chili powder, but use your favorite ...
Philippine fried empanadas, with ground beef, potatoes, carrots, cheese, and raisins in a thin, crisp crust. Filipino empanadas usually contain ground beef, pork or chicken, potatoes, chopped onions, and raisins (picadillo-style), [37] in a somewhat sweet, wheat flour bread. There are two kinds available: the baked sort and the flaky fried type.
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The Nigerian meat pie, which evolved from the pasty, can be baked or fried with varied fillings such as minced beef with potatoes and carrots. [9] Latin American meat empanadas may be pies or more often pasties; different pastry shells and fillings are used, and they may be baked or fried. Empanadas usually contain much onion and green or red ...
Salteñas are savory pastries filled with beef, pork or chicken mixed in a sweet, slightly spicy sauce containing olives, raisins, potatoes and sometimes egg. Vegetarian salteñas are sometimes available at certain restaurants. [1] Salteñas are filled with a juicy gelatin-based stew that is solid when prepared, but melts when they are baked.
The collard greens empanadas recipe from Marisel Salazar’s new cookbook, Latin-ish, is sure to spice up your usual selection. “The comfort of Hispanic cuisine finds kinship in the comfort of ...