"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Reply
 
Thread Tools Display Modes
 
Old 01-15-2007, 12:08 PM   #11
Sous Chef
 
cliveb's Avatar
 
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
They look really good, tsi.
The only thing I notice is that they're "splitting" at the ends and some of the filling is coming out.
To avoid that, dampen the edges of the (uncooked) empanada with a little tiny bit of water or milk. Press down lightly with a fork - that should seal them completely.
Recipe, please!!
__________________

__________________
cliveb is offline   Reply With Quote
Old 01-24-2007, 02:52 PM   #12
Assistant Cook
 
mykidswonteat's Avatar
 
Join Date: Jan 2007
Location: michigan
Posts: 1
where is the recipe?
__________________

__________________
mykidswonteat is offline   Reply With Quote
Old 01-24-2007, 03:12 PM   #13
Senior Cook
 
Join Date: Jan 2007
Location: everett, ma
Posts: 225
Send a message via AIM to tsi88kid
Guys I am soooooo sorry the recipes is taking so long but with all the stuff going on with my wisdom teeth and surgury I've been out of class a lot but ill get the recipe tommorow.
__________________
Cook for love and passion not for money
tsi88kid is offline   Reply With Quote
Old 01-31-2007, 09:43 PM   #14
Senior Cook
 
Join Date: Jan 2007
Location: everett, ma
Posts: 225
Send a message via AIM to tsi88kid
FINALLY i got the recipe here you go guys.

note: i'm sorry but i couldnt find the creme fraiche with lime recipe I believe it was 1 cup of creme fraiche to 1 small lime though you guys are experienced enough though to figure it out im sure.

Empanada's

dough

3 lbs flour
2 lbs cold cubed butter
1 lb ice water

Filling

2 oz - onions (minced)
2 oz - olive oil
1/4 - garlic (minced)
3/4 lb - Coarse ground meat
8 oz - Enchilada sauce
1/4 tsp - black pepper
1/2 tsp - salt
1/4 tsp - Chili Powder
2 tbsp - Parsely (chopped)
1/2 tsp - Cummin
Corriander to taste

Procedure

Mix flour and butter in food processor and pulse until incoperated. Add water without ice and mix until dough forms. Roll dough out into 1" circles and brush with egg wash.Sautee onions in olive oil and add meat and garlic until meat starts to brown. Add Enchilada sauce and cook until meat is brown and tender. Blend parsely and seasonings together.Remove meat mixture from heat and add blended seasonings. adjust taste accordingly. Put a small amount of filling in the middle of one of the circles of dough, fold, and crimp. egg wash the empanda and bake in oven at 350 degrees until lightly golden brown.
__________________
Cook for love and passion not for money
tsi88kid is offline   Reply With Quote
Old 01-31-2007, 10:13 PM   #15
Sous Chef
 
cliveb's Avatar
 
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
You know what?

They sound delicious!!

Down here they make empanadas with cornmeal flour - quite a difference.
No eggwash, either - not really necessary.
__________________
cliveb is offline   Reply With Quote
Old 02-24-2007, 12:23 PM   #16
Senior Cook
 
Join Date: Feb 2007
Posts: 193
I <3 Empanadas.

A Restaurant in DC, called "Ceiba" does a very delicious duck confit empanada with a green thai curry dipping sauce.

Mmmmmmm
__________________

__________________
BrazenAmateur is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:07 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.