Flaky Fried Ground BEEF Empanadas Recipe | How to make empanadas

hello and welcome back to views on the road I'm your host Steph and today I'm going to show you how to perfect your empanadas some of you like them fried some of you like them baked not to worry I have a lot of tips to share with you to keep them nice and Flaky let's start by adding four cups of all-purpose flour into our stand mixer and set it to the side because you're going to need a little bit more flour for dusting one teaspoon of salt 1 4 of a teaspoon of sugar I know you guys saw me blushy with the sugar but I've been taking it easy on it go ahead and mix your ingredients a little bit before you add your cold butter once we start mixing I'm going to start adding the remaining butter but if you want a really good combination you can use half shortening and half butter and this will taste equally as good now with your whisk attachment you're going to start combining your ingredients you do not want to go over a four we want to keep our butter nice and cold with our flour combination and that's going to give us a super flaky empanada once you see that your butter is combining well into your flour you're going to start dropping the rest of your butter right into your mixer you're making me blush cold this looks so good already for those of you in cold climate like myself you get your kitchen that gets really really cold that sometimes even with your mixer it doesn't combine so what you can do is you can use your strong hands come give it a nice squeeze and then you're going to continue mixing after you're done combining it should take you about four minutes you should get a nice well-incorporated flour make a little well in the middle and we're going to start by adding one cup of water the water is cold and I keep it cold by adding a few ice cubes now we're going to start mixing until everything's well Incorporated what I like to do is I like to add half a cup of water at a time I'll mix for about 30 seconds and then I check on how the dough is mixing and if it needs a little bit more water then I'll gradually add my half cup of water and continue mixing and boom done after about four minutes of mixing your dough is exactly where you need it to be so what I like to do is I like to knead it a few times on the counter just to form a nice soft ball once you seal your dough and there's no moisture going to get in here you want to place it in your refrigerator for a minimum of 20 to 30 minutes this dough has to be cold in order to get a perfect Empanada and for our filling you're just going to need to place your burner on a medium heat and drizzle a little bit of oil you're going to add half a chopped onion and two garlic cloves give that a loving mix and continue to cook for two more minutes next you're going to add your ground beef black pepper chicken bouillon and start breaking up your ground beef and giving it 11 minutes and continue to cook until you don't see any pink in your ground beef once you fully cook your beef you're going to add your roasted Anaheim pepper if you don't have Anaheim pepper you can make it comfortable for your home by using canned green chili or roasted poblano pepper I strain most of the water out of our potatoes and I have half a cup of water and that's what you're going to add into your pot give that a loving mix and continue to cook on a medium heat for about 13 minutes our filling is just about ready we're going to start filling our dough in before I do that I'm going to start warming up our oil for our fried empanadas dust your counter with some flour and start unwrapping your presents and now we're going to start rolling out our dough into a thin sheet my rolling pin is so cold I kept this dough in my refrigerator for one hour the longer the better even if you make this and leave it overnight you're going to be happy with the results but those of you rushing trying to get your empanadas done minimum of 20 to 30 minutes and once you've rolled your dough into a thin sheet like this it's time to start using a cookie cutter a bowl just anything that's in a circular motion that's going to help you get the round little disc that we need and just continue until you run out of dough and with the remaining dough you're just gonna crumble it up make it into a nice little ball and while I'm preparing the empanadas I like to keep this set in the refrigerator to keep it nice and cold because that's what really makes a difference in the flakiness and the crisp so I'll just wrap this back up place it in the refrigerator and now we're going to get started on our filling take your disc and give it a gentle roll you don't want to go too much because then your empanadas gonna tear place it in your hand and add your desired amount of filling I fill like two tablespoons work great and start sealing your edges give that a good press and when you're sealing your Masa you don't want to give it too much of a stretch because then you're going to stretch your dough and it's just going to be too doughy at the edges and start pinching turn it over it looks like a beautiful braid and now you're just going to set it aside while we continue with the remaining empanadas and you're going to feel like oh it doesn't look like an empanada not to worry once you fry it up you're going to be like oh there's my empanada when you're done molding your empanadas you're going to place them in the refrigerator for 10 to 15 minutes until your dough gets cold again you can also place them in your freezer if you have some time for about five to eight minutes and then we're going to start frying now when you're going to bake them bananas you're going to get an egg you're gonna add a little bit of water and just start beating your egg I just took these empanadas out of the refrigerator and now you just wanted to give it a nice egg wash in order to bake perfect empanadas you want to set your oven at 425 degrees you're going to bake for 10 minutes after 10 minutes you're going to lower your temperature to 350 degrees and continue baking for 35 minutes you want to make sure that your oil is scorching high you're going to use an uncoated wooden spoon Chopstick or toothpick and once you see a vigorous bubble that means that you're ready to fry and this vigorous bubbling starts happening right before your pan gets some smoke on it so move quickly in order to maintain the good heat in our oil I'm only going to fry three at a time for those of you frying at home using a little bit less oil make sure that you cover all your empanadas so that you can get that flaky bubble on the outer parts and you're going to continue to fry for three and a half to four minutes and boom done our empanadas are ready oh fried to Perfection you're going to want to add some guacamole salsa I'm gonna need somebody very special to say uh it's big to perfection I mean who doesn't love a soft flaky Empanada these are absolutely delicious they're gonna be perfect every time and the dough is seasoned to Perfection I hope you guys enjoy this as much as our family does um as always cut and I are wishing you the best we absolutely adore you and on that one we'll see you guys tomorrow bye love you

Channel: Views on the road

Views: 203,535

Keywords: empanadas, empanadas recipe, flaky empanada dough, flaky empanada dough recipe, ground beef empanadas, authentic pastelitos, homemade empanadas, empanadas de picadillo, views on the road, como hacer masa de empanadillas, empanadillas caseros, how to make empanadas, beef empanadas, empanada recipe, baked empanadas, empanadas mexicanas, empanada dough recipe, no bake empanada dough, empanada dough baking recipe, picadillo mexicano, fried empanadas, Steak pies

Id: mXFgaowlmWA

Length: 8min 1sec (481 seconds)

Published: Tue Feb 21 2023