Fry the empanadas in the hot oil 2 minutes per side until the pastry turns a golden brown. Cut individual rounds with a 2 biscuit cutter. On prepared cookie sheet. Or a fridge full of random leftovers is the mother of culinary invention anyway. A smaller bowl will result in more circles.
Brush each empanada with the egg wash and bake at 420 f 215 c for 20 minutes or until the crust turns golden brown. Serve with a mixed salad for dinner. Poke the top of the dough with a fork about 3 times before frying so air can exit and prevent dough for exploding while frying. The resulting empanadas were not the most beautiful in appearance but my family raved about them. Using a bowl similar to a cereal bowl trace circles onto each pie crust.
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For all empanadas slide ur clean wet index finger on the edge of the dough before folding and cooking. They liked the flakiness of the puff pastry and the cream cheese mixed with the pork filling. Chorizo cheese empanadas with avocado crema pork. I can get 3 per crust. To fry from frozen.
Serve warm with a little tomato sauce or salsa on the side. Crimp the bottom edges together using the tines of a fork or fluting the edges as you would do in making a pie. Add salsa to shredded pork. A large two crusted savory pie from galicia the spanish empanada is typically filled with fish or meat red or green peppers and lots of onion. The best pie crust empanadas recipes on yummly pie crust beef empanadas baked brie in pie crust pie crust mini panzerotti.
Substitute pizza dough if you re pressed for time though the pastry crust is easy to make. I can get 8 total. I guess the old saying is true necessity is the mother of invention. Heat remaining oil to deep fry the empanadas to 350 f 180 c. For snack empanadas i use a pre made pie crust any brand works.
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Roll out pie crusts. Heat remaining oil to deep fry the empanadas to 350 f 180 c. Substitute pizza dough if you re pressed for time though the pastry crust is easy to make. Serve warm with a little tomato sauce or salsa on the side. For all empanadas slide ur clean wet index finger on the edge of the dough before folding and cooking.
Remove from oven keep oven turned on and shred into small pieces. This prevents the filling from dripping or falling out while fryng the empanada. Brush each empanada with the egg wash and bake at 420 f 215 c for 20 minutes or until the crust turns golden brown. Drain excess oil by placing the fried empanadas on paper towels or newspaper. Fry the empanadas in the hot oil 2 minutes per side until the pastry turns a golden brown.
