Looking for a good empanada recipe

ferran says on Aug 11, 2009, 10:07:

Empanada making can be very time consuming, there is also so many fillings and so many types, like Spanish, Argentinean, Chilean, Colombian, Caribbean, let me know what type you want and what kind of filling, so I can come up with an easy to prepare empanada recipe.

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kat1 (Moderator) (Trustee board) (☼Travelguide writer) says on Aug 11, 2009, 10:08:

Desideria (Moderator) (Trustee board) says on Aug 11, 2009, 11:34:

My favorite; empanada valluna with meat and potato filling. I can get you a recipe but in Spanish. It takes half a day to prepare a few dozens.

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ferran says on Aug 11, 2009, 11:47:

Hey desi How bout those chicken empanadas they used sell at las vallas going north en la carretera a yumbo.

Hey Azu thats like eating rat empanada

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Desideria (Moderator) (Trustee board) says on Aug 11, 2009, 12:07:

I don't think I ever ate any empanadas de pollo at Las Vallas. I used to go to the one on Ave Sexta...which one was that? Oasis or Tropicana and eat one of their cowboy dishes..I can't remember the name but it had a fried egg, frijoles and ground beef patty in it.

Empanadas de pipian are excellent too.

A fronte praecipitium a tergo lupi

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mosvar says on Aug 11, 2009, 12:12:

Ferran: I would like to make some chicken filled empanadas -Colombian style

I would also like to make some with ground meat would be cool.

Desideria: I'll take your recipe as well even if it is in spanish. I'll have my amiga read it for me or I'll take a my best stab at it as well. But she will be there to help.

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excavator59 says on Aug 11, 2009, 12:26:

Hi my wife & I used to sell Empanadas at events in the North of England we used to make them from chicken,pork,lamb ,tuna & Vegetarian we made them with potato & other veg in combos with the different meats if you have access to the cook book La Cocina Colombiana there are recipes from all the regions of Colombia.Don't forget the Aji Pique chopped tomatoes,chopped spring onions(fine) Coriander (Cilantro) lemon juice a dash of olive oil (not traditional but nice) some tabasco or other Aji salsa to your taste & possibly a little tomato puree .
If you want one of the recipes from the book I could possibly copy it for you but it's in Spanish ok?.
The strange thing is we used to sell more of the veggie empanadas at the festivals mainly to students,hippies & Asian people most didn't know what they were but we gave them a sample they used to bring all there friends back.

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ferran says on Aug 11, 2009, 12:38:

Desi Las Vallas was a big estadero probably about 3 km south of Chipichape on the hilly left side of the road going north on la carretera a Yumbo, there was pony rides for the kids and a mix of Colombian and international food. thats where you had hot pan debono and Karla beer.

Mosvar one question, are you in Colombia or some place else, if you are in the US it will be easy to buy the Goya empanada disk or dough, you can also make the dough with arepa arina.

All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident.

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mosvar says on Aug 11, 2009, 12:39:

I am in the US presently and unfortunately. ;)

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Desideria (Moderator) (Trustee board) says on Aug 11, 2009, 12:51:

http://books.google.com/books?id=JqxNgWs6qSwC&pg=PA24&lpg=PA24... vallunas&source=bl&ots=PG_NAL5AmX&sig=7kZ5Gx-8EREb7wtRTdxvR24Doh8&hl=sv&ei=nsqBSpy3M4-L-QbnoKS3Cg&sa=X&oi=book_result&ct=result&resnum=12#v=onepage&q=empanadas vallunas&f=false

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Desideria (Moderator) (Trustee board) says on Aug 11, 2009, 12:59:

http://poorbuthappy.com/colombia/post/avena-recipe/

There's a couple of empanada recipes in that thread

The dough is pretty much the same in all of them, but the guiso prepared like they do in Cali and el Valle is made of minced meat, hogao(sofrito) and papa colorada.

A fronte praecipitium a tergo lupi

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ferran says on Aug 11, 2009, 13:34:

Mosvar like I said you have two options, the easy way with the Goya or La Fe empanada disks, the other is from scratch with Goya arepa arina.

EMPANADAS DE POLLO 12 porciones

INGREDIENTS & PREPARATION

Chicken - one 2-3 lbs. in large pot boil the chicken with salt and cumin for one hour at medium heat, take out (save the stock) and let cool. after deboned, put the shredded meat aside,

Potatoes - 1 cup, peeled potatoes and diced small size, with the saved chicken stock bring to a boil put potatoes in and cook for 15 minutes, take out and cool them under cold running water. put aside

HOGADO or SOFRITO

Onions - 1/2 cup finely diced
Garlic - 5 good size cloves minced
Tomatoes - one cup finely chopped
Tomatoes - paste 2 tbs.
Cilantro - 2 tbs. chopped

Heat up 1/8 of a cup of olive oil in a skillet at medium heat, put the onions and garlic in, sautéed for 5 minutes and then add the tomatoes, cook all together for 10 minutes add the tomato paste and cilantro, lower the heat and simmer for 20 minutes, if you see it is getting too dry add a little of the chicken stock. cool and put aside.

In a large bowl mixed the chicken, hogado and potatoes, add 1 tbs. of ground cumin, taste for salt. mix well.

EMPANADA DOUGH MADE FROM AREPA ARINA

Bring to a boil two cups of water with 2 tbs. of olive oil and salt add to 1 cup of Arepa arina in a large bowl, mixed with large spoon well, take the dough out and mead the dough well, make gulf size balls, flatten with a cloth, place the chicken mix in the middle, fold and sealed by slightly pinching the edges, place in sheet pan and refrigerate for one hour or until ready to be fried.

FRYING

In a large skillet heat up to 325% vegetable or corn oil, place the empanadas in the oil cooking until light brown, take out and served

This my own version adapting to US ingredients, enjoy

All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident.

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Desideria (Moderator) (Trustee board) says on Aug 11, 2009, 13:50:

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ColombianoGringo (Moderator) (Trustee board) (☼Travelguide writer) says on Aug 11, 2009, 14:02:

Desideria (Moderator) (Trustee board) says on Aug 11, 2009, 14:06:

http://comidadecolombia.blogspot.com/

All the traditional vallecaucano recipes here...also from other parts of Colombia.

A fronte praecipitium a tergo lupi

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mosvar says on Aug 11, 2009, 14:24:

You guys are awesome. Love when a thread comes together, this is great. I also have a ton of hot peppers of all kinds including the naga jolokia grwoing outback. Surely will be a part of teh mix somewhere. Thanks again.

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ColombianoGringo (Moderator) (Trustee board) (☼Travelguide writer) says on Aug 11, 2009, 14:32:

mosvar says on Aug 11, 2009, 15:25:

Yes I knew that part was coming, but I love myself some hot peppers. Seems alot of latins do not enjoy them to much like myself.

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ColombianoGringo (Moderator) (Trustee board) (☼Travelguide writer) says on Aug 11, 2009, 15:34:

excavator59 says on Aug 11, 2009, 19:32:

Just put the chilli (Aji) in the Aji pique it's sufficient you can make it as hot as you like & I love spicy food.Forgot to put in my earlier post about using Ground or Shredded Beef with the veggies.

Life is like a Pubic Hair on a Toilet Seat (Sooner or Later you get Pissed Off)

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mosvar says on Aug 13, 2009, 11:51:

I made them last night and they were great. The dough was a little thicker than i would have liked but came out just fine when fried. I have some left over filling so I'm gonna be back at it tonight. Also the 4" circle is a little small but worked out as well. I made some changes to the filling as I guess it could be anything you want really. I cubed some chicken into tiny pieces fried em up and then added some small diced tomatos at the last second and let it cook down, sweated some onions down then added some Italian frying peppers my friend grew, some hot peppers I had grown, and some ground coriander seed (that is all I had and wasn't running to the $tore). Tasted really good. Hope this second batch and dough I threw together in haste this morning lives up to last nights as I will be serving to others.....

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