1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.

Empanadas

Discussion in 'Miscellaneous Food Discussions' started by CraigC, Jan 11, 2018 at 11:03 AM.

  1. CraigC

    CraigC Active Member

    Location:
    SE Florida
    Fried or baked, sweet or savory, with dipping sauce or without, I love these "turnovers". One of my favorite savory fillings is picadillo and for sweet, hands down guava and cheese. I also like dough that has been colored/flavored with achiote/annatto. Homemade are the best! How about you?
     
  2. The Late Night Gourmet

    The Late Night Gourmet Senior Member

    Location:
    Detroit, USA
    I like making breakfast empanadas with chorizo (and egg or egg white, if I want to be slightly healthier). The best way, as far as I'm concerned, is to press your own tortillas using fresh corn and masa harina. I just picked up a few ears of corn, in fact, so I think I'll get to work on these tonight!
     
  3. morning glory

    morning glory Obsessive cook Staff Member

    Empanadas are similar to pasties in the UK (the Cornish Pasty has E.U. protected status). There are versions of pastry 'packages' all over the world - the Pirog in Eastern Europe, for example.

    My favourite filling is Indian style potatoes and peas with curry spices (like a Samosa filling) - I call it an Indian pasty. But you can't beat a real Cornish Pasty!
     
  4. morning glory

    morning glory Obsessive cook Staff Member

    That sounds very interesting! Research required...
     
  5. morning glory

    morning glory Obsessive cook Staff Member

    .... I can get anatto powder or paste on-line. Which to use @CraigC? I imagine adding the powder to the flour would be best?
     
    CraigC likes this.
  6. SatNavSaysStraightOn

    SatNavSaysStraightOn Guru Staff Member

    Location:
    NSW, Australia
    That's very similar to the aromatic vegetable pasties I make with a yoghurt pastry. They are potatoes, peas, onions, ground coriander, cumin and mint (I've probable forgotten something there it feels incomplete) in a lovely soft pastry made from melted marg in my case and yoghurt ( live coconut yoghurt). The recipe is on here somewhere under the vegetable section I think.

    Here we go http://www.cookingbites.com/threads/aromatic-vegetable-pasties-with-yoghurt-pastry.1837/
     
  7. CraigC

    CraigC Active Member

    Location:
    SE Florida
    Most dough recipes call for it in an oil form. So steeping actual seeds would be the best way, but paste will be a close second.
     
    morning glory likes this.

Share This Page