To reheat them, it was a case of straight from the freezer to a lined tray and the oven (medium heat). So glad that both you and your friend enjoyed them. Butter would have worked well with the pastry. – 2 inches of oil (for frying) in a deep frying pan. Makes me so happy to hear that you enjoyed making and eating these. I simply put some in a ziplock bag and froze them. Don’t be put off by the smell of lard, it’s not that appealing (to me anyway). Vinegar will also keep your dough from oxidizing and turning gray. You have made my Monday morning reading your comment. Hi Jenn, glad they lived up to your memories, that made me smile! I loved eating them. Stir well. I freeze them once cooked. In a large non stick pan, over a medium heat, heat oil and sautee onions and garlic until soft. If you don’t want to fold and crimp them you can just use the prongs of a fork to seal the empanadas. What should the dough be like after mixing the liquid mixture (consistency)? Cook a few empanada at a time (don’t crowd the wok) until they are golden brown. Yes, I even made my own pork lard. Continue to cook the mixture over a low heat, stirring so the mixture does not burn, until liquid has evaporated. You could substitute the pork for chicken in my recipe. If I can replace with butter what’s the .measurement pls!? June 5, 2017 By Sara McCleary Updated November 11, 2020 - This post may contain affiliate links, please read our discolsure policy. Chicken pork and the sweet fruit on. Repeat for all empanadas. Become a subscriber and don’t miss a single delicious recipe, restaurant review or travel adventure. I know I rarely use it. If it is a hot day, I suggest you put the filling in the fridge once it has cooled slightly. Required fields are marked *. OMG! Of course I share my family favourites too! Adding a little more flour if too sticky to handle. Keeping the empanadas covered as you go so they don’t dry out. Cut butter into cubes and freeze for about 1 hour. It makes for a flaky and light pastry. Thank you for sharing the recipe!!!! You can also check out my folding technique on Instagram, for a bit of guidance. Since I already tried using all purpose flour for this recipe I was wondering if I could use bread flour instead. If you make and enjoy this recipe, or any of our others, tag us in the photo on social media. Warm them up in the over from frozen. Perfect Filipino snack food and you can freeze the leftovers for another day. I really love that dough recipe too! This recipe is perfect. Her plan is to do try this for her family when she comes home to Minnesota! Add butter to flour mixture. Oil temperature is crucial. They are easier to handle when firm. You will often see vinegar used in dough for pies. Thank you. God bless your heart! She also kept this copy as she couldn’t resist eating them! They look utterly delicious, I love the flavours in Asian food, that who sweet, sour, salty and spicy thing works so well. Hi Maria, You could replace the beef with pork, of course, this would change the flavour dynamic completely. Place in the fridge for 20 minutes to rest. Next time I visit home I’d love to make these with her. I am curious to see if it does make any difference. Your empanadas looks so delicious and I’d love one with some of that Sriracha sauce, YUM! With the tips of your fingers rub (see notes) the lard into the flour mixture. These Filipino empanadas are the perfect snack food. Fold the dough in half over the filling, then seal the empanada but pleating* the edges and crimping as you go. Love how golden brown they turned out. Fold the empanada in half and seal the edges by pinching it. No you can’t bake them, you would need to use completely different pastry. The second time I made the dough was much better. When cutting toppers for pies, eg, a leaf, dough with vinegar will keep the pattern detail more so than non vinegar dough. I just made in into a ball then placed it in the fridge for 1 hour. Hi. Thank you. This sounds like a wonderful recipe and I’d love to try it! This looks really good. Whisk water, egg and vinegar together and add to flour mixture. I use to get empanadas every month from patients when they would come in. Place 2 tablespoons of empanada filling in the centre of the rolled out dough. I know hours of trial and error and research went into that recipe. Thank you for sharing! I have never commented on online recipes in my life. Bread flour has a higher protein content than all purpose flour. As I said, it will not be the same dough, and will not taste the same. After playing around with pastry recipes, I am pretty sure I was right. Knead until mixture forms a smooth dough. Fill with your vegetables and longganisa, but make sure to leave a space in the middle. Would love to see what you have made! Thanks again. They would make them right before they came andthey we’re still hot. It also loses all trace of smell and taste on cooking.