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posted on:
4/8/2012 2:46:23 PM EST
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It's Empanada Pie Day
pies, easter
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The Spanish word for bread is “pan”. ”Empanar” is a verb form that means “to bread”. Emapanada is the past-participle, “breaded”.
It’s basically a single-serving turnover. It can be filled with sweet foods like fruits, sugars, and syrups, or savory foods like meats, cheeses, and oils. They originated in northwest Spain, in a region known as Galicia. Today they are most popular in Spanish-speaking countries across Europe and South America. As reported by Foodimentary
This recipe produces a sweet dough that contrasts perfectly with savory fillings. Empanada dough is less flaky than pie crust (although you can substitute frozen pie crust dough in a pinch) – it has a tender texture that soaks up the filling.
This dough can be used for baked or fried empanandas. If you are going to fry the empanadas, omit the egg yolk and roll the dough out slightly thinner (less than 1/4? thickness).
Ingredients:
4 cups flour
1-2 teaspoons salt
2-3 tablespoons sugar
2 tablespoons butter, chilled
12 tablespoons lard or vegetable shortening, chilled
3/4 – 1 cup water
2 egg yolks
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 | | I highly recommend Apricots as a filling! Thanks for sharing your recipe! |
| | |  | | Stop your making me hungry..... Great post! |
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