Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/4 cup cold water
- 1 egg, beaten
- 6 pieces longganisa, sliced into small pieces
- 1/2 cup diced potatoes
- 1/4 cup diced carrots
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup grated cheddar cheese
- Salt and pepper to taste
- Cooking oil for frying
Special equipment needed:
- Rolling pin
- Empanada mold (optional)
Step-by-step instructions:
1. In a mixing bowl, combine flour and salt. Add cold butter and mix until the mixture resembles coarse crumbs.
2. Gradually add cold water while mixing until the dough comes together. Knead the dough for a few minutes until smooth. Cover with plastic wrap and refrigerate for at least 30 minutes.
3. In a pan, sauté longganisa, potatoes, carrots, bell peppers, and onions until cooked. Season with salt and pepper. Set aside to cool.
4. Preheat the oven to 375°F.
5. On a floured surface, roll out the dough to 1/8 inch thickness. Cut out circles using an empanada mold or a round cookie cutter.
6. Place a spoonful of the longganisa mixture on one half of the dough circle. Sprinkle grated cheese on top.
7. Brush the edges of the dough with beaten egg. Fold the other half of the dough over the filling and press the edges to seal. Use a fork to crimp the edges.
8. Repeat with the remaining dough circles and filling.
9. Brush the empanadas with beaten egg and bake in the preheated oven for 20-25 minutes or until golden brown.
10. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
6-8 pieces
Nutritional information:
Calories per serving: 280
Fat: 17g
Carbohydrates: 21g
Protein: 10g
Substitutions for ingredients:
- You can use any type of sausage or ground meat instead of longganisa.
- You can use any type of cheese instead of cheddar.
Variations:
- You can add other vegetables such as peas, corn, or green beans.
- You can add spices such as paprika or cumin for extra flavor.
Tips and tricks:
- Make sure the dough is cold before rolling it out to prevent it from sticking.
- Don't overfill the empanadas to prevent them from bursting while baking.
- You can freeze the unbaked empanadas for later use.
Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the empanadas in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
Serve with a side salad or garlic rice.
Suggested side dishes:
Side salad or garlic rice
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the empanadas burst while baking, reduce the filling amount or use a bigger empanada mold.
Food safety advice:
Make sure the longganisa is cooked thoroughly before using it as a filling.
Food history:
Empanadas are a popular snack or meal in many countries such as Spain, Portugal, and Latin America. They are usually filled with meat, vegetables, or cheese and can be baked or fried.
Flavor profiles:
Savory, slightly spicy, cheesy
Serving suggestions:
Serve as a snack or a meal.
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Region: Philippine