Empanada is great for snacks in any occasions or even without any occasion at all. In the Philippines, you can see empanada served in meetings and other functions.
- 2 slightly beaten yolks
- 3/4 cup water
- 1/3 cup sugar
- 1 teaspoon salt
- 4 cups sifted flour
- Mix all ingredients to a stiff dough.
- Knead until a fine texture if obtained.
- Toss on floured board and roll very thin almost like paper.
- Powder with sifted corn starch to keep fro sticking , stretching dough gradually while rolling.
- Take end of dough, brush surface with melted butter.
- From this end, roll the dough like a jelly roll, brushing the surface with more butter until the whole roll is 1/2 inch thick.
- Cut into 1 inch thick portions.
- Flatten each, cut side up and roll portions into rounds.
- Place a tablespoon or more of meat filling on each; brush each piece with cold water, halfway round, close to edge.
- Fold and press edges together, or trim with fluted pastry cutter.
- Heat plenty of fat in deep pan.
- When it browns a piece of bread in 60 seconds, drop each empanada and fry until golden brown.
- Drain on paper before serving.
- 1 tablespoon fat
- 2 segments macerated garlic
- 1 large onion chopped
- 1 tomato chopped
- 1 cup ground veal
- 1 cup ground pork
- 1 cup ground chicken
- salt and pepper to taste
- Saute all ingredients.
- Cook until meat is tender.
- Cool before using.
- Add a sliced hard boiled egg and a slice of sweet pickle before wrapping