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EMPANADAS 

Empanadas originate in Spain. Spanish explorers arrived in Argentina in 1516. 

King Ferdinand and Queen Isabella, expelled the Jews from Spain in 1492

 Today, Empanadas Criollas, from Argentina and Burriquitas from the traditional Sephardic Jews expelled from Spain are identical. 

Empanadas are a very useful starter to make in big batches and freeze. Used as starters, they are finger food and can have a variety of fillings.

EMPANADAS
1. Choose the fillings for

Beef Empanadas

Chicken Empanadas

Tuna Empanadas

Potatoes Empanadas

Spinach Empanadas

2. Make the dough.

4 cups flour

1 cup iced water

1/2 cup oil

1/2 tsp salt

  • Mix all the ingredients in a mixer or by hand.

  • Roll dough into small balls (about 12)

  • With a rolling pin roll out each ball, one at a time about 15 cm (6") diameter.

  • Fill with +- 2 tbsp filling.

  • Brush the edges of the dough along the bottom half of the circle lightly with water.

  •  Fold over to form a semi circle, press the edges together and pick sides to join.

  • Click on the link below to see how to close the empanadas:

https://www.youtube.com/watch?v=zHByEMavG7U

  • Oil or spray with cooking spray a cooking sheet.

  • Place empanadas on baking sheet

  • Glaze with 1 egg yolk mixed with 1tsp water.

  • Place in oven at 180°C (350°F) for about 30min

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TIPS

* Fill empanadas with different fillings, it gives variety and not much extra work.

* One can close the Empanadas by closing the sides and press with a folk to bind the sides together.

3.  Instruction on how to fold the Empanadas
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