n the center of an empanada disc. Fold in two sides
Seperate empanada wraps.
Mix diced ham and cheese in a bowl and set aside.
Fill empanada wrapers with small handful of filling.
Fold empanada wrapers over into half circle and fold the ends closed.
Heat about 1 inch of oil in electric skillet.
Fry empanadas for 2 minutes on each side.
Cool for about 5 min and serve!
mpanadas ( see my recipe Easiest Empanada Dough EVER! ).
Ensure all
n the meantime, remove the empanada pastry discs from freezer and
o rest.
For each empanada, roll a ball of dough
he banana filling on the empanada pastry circles and stick a
ork surface. Roll out each empanada wrapper into a 6-inch
f spinach filling in each empanada skin, top with mozz if
Using the fork, prick the empanada twice on top.
Brush
n the center of each empanada dough rounds.
Fold over
In a small bowl, mix cheese with sugar. Add lemon juice and mix well, either by hand or in blender or processor. Cover and set aside.
In a medium saucepan, combine sugar, water, and corn syrup. Bring to a boil, add orange blossom or rose water. Stir well to prevent sticking. Reduce heat to low and allow to sit until ready to use.
Fill empanada wrappers with cheese mixture and bake at 400 degrees for 25 minutes or until brown.
Mix dry ingredients together in a medium sized bowl.
Wisk together the eggs and oil.
Pour egg mixture over flour mixture.
Stir until combined.
Knead 1 to 2 minutes until smooth and shiny.
Use in your Birds Hill empanada machine or roll into 5\" circles with a rolling pin.
Place filling on one half. Fold and crimp.
Place on oiled baking sheet. Brush empanadas with peanut oil.
Bake at 400 for 12 -15 minutes.
Mix the first 6 ingredients.
Mix the flour in gradually until you form dough.
Make empanada right away and let rise for 1/2 hour on top of the stove.
Bake at 400\u00b0 for 10 minutes.
Make Filling:
In a microwave safe container, melt 20 caramels with 1 cup apple pie filling. Stir in remaining pie filling and ground cinnamon. Allow to filling to cool completely.
Place 2 tablespoons caramel apple filling on one half of each dough round, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then press to crimp with hands. Chill finished pastries in freezer for 10 minutes before cooking.
Cook:
Attach a deep-frying thermometer to ...
ool completely before spooning into empanada dough.
live oil.
Place an empanada pastry round on a flat
2-cup muffin tin with empanada pastry discs. Brush the inside
he upper half of the empanada round, making sure to leave
aste.
Roll out each empanada wrapper into a 6 inch
ard boiled eggs, form the empanada, as turnover, flute the edges