Perhaps one of the most traditional recipes in Chile and Argentina, mainly, is the dough of fried empanada, since it is one of the main dishes in a family dinner and holidays. The best thing about these empanadas is that they are quite versatile, since the filling varies depending on the taste of each one. Among the most popular are cheese (sometimes with shrimp, corn or chicken) and that of pine, which is basically ground meat stir -fry with onion in cubes, hard egg and black olives. In recipesgratis we have the perfect recipe for empanadas more delicious, keep reading and learn with us how to make dough for fried empanadas.br
| 🚻 3 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make dough for fried empanadas: |
| 3 cups of wheat flour (420 grams) 1 pinch of salt 80 grams of butter (or butter) 1 teaspoon of baking powder 1 glass of milk or hot water 300 milliliters of olive oil or sunflower to fry for frying 1 stuffed bowl to taste (pine, cheese or other) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, fried, |
Ingredients to make dough for fried empanadas:
1. Mix the flour, salt and baking powder with a fork. Add the butter at room temperature and flattened with a fork until lumps remain, then gradually pour the milk or hot water while you love well until you have a homogeneous mixture.
2. On a flat surface, stretch the dough with the help of a roller and cut medium circles, they can be about 8 to 10 centimeters in diameter.
3. Press olive or sunflower oil in a pan. Place 2 tablespoons of filling in each empanada from the center to one of the edges, leaving enough space on the edges to be able to seal the empanadas. Remember that you can fill in the dough for fried empanadas of what you like. To help you, you can check these recipes:- Pine empanadas
– Shrimp empanadas
4. To close and seal the empanadas, wet with your fingers or a brush the edges of the dough, call it and use a fork to seal the edges well.
5. Fry the empanadas two by two for 2-3 minutes per side. If your pan is bigger, you can add more fried empanadas.
6. You will know that you can turn the empanada when you see the golden edges.
7. When taking them out of the oil, let them rest on a plate with absorbent paper for about 5 minutes and, they will be ready to eat! As you can see, this mass for fried empanadas is very crispy and tasty, and can be used to make Chilean Argentine empanadas or empanadas.
