empanadas, anyone?

Hello katemeow, Indeed empanadas are tasty and one of my favorite too...If you are not yet in a position to buy oven, I would suggest you to buy turbo broiler, coz its too handy and its cheap. You can bake your empanada with it.You can bake more than anything with turbo Even cakes bake faster with it.

hi katemeow, my dear friend, i love empanadas, i think this is a spanish name for this dish. i feel its spanish because my hubby lived in mexico for quite a time and love the cuisine there. he has told me about many dishes which are made there and he loves them. this empanadas of yours is similar to our calzones. in our country its is said calzones and on any fastival or occasion we make them sweet. they are also prepared salty but me and my family members love sweet. it is one of my fav dishes and i love to make and eat it.

I've not heard of them, but they look and sound a bit like Pasties. they have meat, potato, onion and veg in them. not usually chicken, but sometimes.

I love empanadas also and have made them in the past. While empanadas are the spanish type "meat" pie almost all cultures have something similar. I used to celebrate Cinco de Mayo by making the more traditional type Mexican empanadas....but also did a Justin Wilson version called Louisiana meat pies...and since it was of Cajun origins it was spicy hot....oh, but good!

I love to cook empanadas and I like it deep fried than oven-baked. It is so delicious yet easy to prepare. I cooked empanadas last Christmas and on my daughter's birthday last December 11. It's fun to make it too.

Wow your empanadas looks similar to our karipap or curry puff. We also have different fillings for them, we have chicken, beefs, potatoes, sweet poattoes and sardines filings. And it varies for different states. The kelantanese likes to have fish inside them. But I like it hot and spicy with potatoes and chicken inside them.

Ingredients # 3 cups flour (plus a little more for kneading) # 1 teaspoon salt # 1/2 cup cold water # 1 egg # 1 egg white # 1 teaspoon vinegar # 3 tablespoons shortening Directions In a bowl, beat the water, egg, egg white and vinegar together. Set aside. In a separate bowl, mix together the 3 cups of flour and salt. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center. Mix the wet and dry ingredients with a fork until it becomes stiff. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours. Prepare the work surface by lightly flouring the area where you plan to roll out the dough. Tip: If you want to keep the dough longer than 24 hours, you can freeze it. i will give you too a recipe to you to use into your empanada,enjoy it! Cuban Picadillo Recipe with Ground Beef Ingredients: * 1 pound ground beef * 1 teaspoon oregano * 1 teaspoon cumin * 4 cloves garlic * 1 medium white onion (chopped fine) * 4 cloves garlic * 1 medium white onion (chopped fine) * 1 small green pepper (chopped) * 1/2 cup beef stock * 3/4 cup tomato sauce * 2 small potatoes (peeled and diced) * 8 to 10 green olives (pitted) * salt and pepper to taste * olive oil for sautéing Preparation: 1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper. 2. In a fruing pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft. 3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes. 4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done. 5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist. 6. Serve the picadillo warm with rice or let cool and use as a filling for empanadas and papas rellenas.

I love empanadas,too! Some people confuse them with enchiladas lol My favorite would be chicken or beef,as crispy and browned as possible. However,most Mexiacn restaurants in my area don't serve them with a weak excuse that it's a mostly Spanish and South American dish,which is not true! lol I think they're just afraid people wouldn't know what they are and they'd have to bother for nothing.