Empanada / Empanaditas


Crust * 5-cups all purpose flour * ½ - cup fat * 4 pieces whole eggs * ¾ - cup water * Cornstarch for dusting the dough 1. Measure all the ingredients. 2. In a large mixing bowl, place flour and add in sugar and fat. 3. Blend until mixture resembles a coarse meal. 4. Add in water, salt & eggs. 5. Pour in the liquid mixtures then mix thoroughly to develop the gluten. 6. Knead until dough is smooth and elastic for about 20 minutes. 7. Form into a large log and divide into two parts. 8. Round the other half of the dough in a greased bowl and rest for twenty minutes. 9. Round the other half of the log into smooth balls, the size of the grapes and let rest for 15-20 minutes. 10. Sheet out dough with a rolling pin dusting with cornstarch until desired thinness. 11. Roll dough over rolling pin and form a 1½ " diameter log. 12. Slice the log thinly and rest for 15-20 minutes. 13. Flatten dough over dough and shape into empanada. 14. Put in the filling and seal the seam well. Filling 1. ½ kilo lean pork (ground) 2. ½ kilo potatoes (cut into cubes) 3. ½ kilo onions (sliced into cubes) 4. 4 tablespoons raisins 5. 3 tablespoons pickle relish 6. 1 teaspoon salt 7. ½ teaspoon black peppercorn (ground) 8. 2 tablespoon sugar 9. 1 gallon fat for frying


1. In a deep fryer, heat oil and fry potatoes until crunchy. 2. In a pot, boil ground pork with ½ -cup water. 3. Add sugar, raisins and pickles. 4. Add in potatoes and onions. 5. Season with salt & pepper. 6. Drain off excess liquid. 7. Let filling cool before using. 8. Deep fry in hot oil until light golden. Drain in paper towels and let cool.


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